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Using leftovers makes plant-based eating easy and delicious!
![Elevating a plain lettuce and tomato salad with leftover tricolor quinoa and leftover chickpeas, ...](https://foodstand.imgix.net/uploads/post/photo/19562/3df20779-a5f9-4bcd-a885-8953a99242ac.jpg?bri=-20&con=-20&fit=crop&h=640&w=640)
Elevating a plain lettuce and tomato salad with leftover tricolor quinoa and leftover chickpeas, drizzled with a lemony garlicky tahini sauce.
Rabbit porchetta with confit legs, gnocchi and porcini with my farm to table class @ SUNY Cobleskill.
I-90 Exit 29 Towards Canajoharie/Cobleskill
![Rabbit porchetta with confit legs, gnocchi and porcini with my farm to table class @ SUNY Coblesk...](https://foodstand.imgix.net/uploads/post/photo/2009/cdv_photo_003.jpg?bri=-20&con=-20&fit=crop&h=640&w=640)
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Simran Rabbit is prob one of my fave meats.
Another lentil salad!
![reneeeats's post](https://foodstand.imgix.net/uploads/post/photo/19564/9f028bd2-8831-4c6d-96db-15419d724baa.jpg?bri=-20&con=-20&fit=crop&h=640&w=640)
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DietIDdietitian This looks so good! What's in it? Love your socks!
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rac steamed lentils, feta, basil, cucumbers, radish, bell peppers, olive oil, and apple cider vinegar. It was so easy to prep and refreshing + filling!