#NoFoodWaste November! Our Brussels Sprouts are cooked in an orange confit we created from the peels of the oranges we use for our juices, and a touch of coconut oil. This saves 525 lbs of orange peels from going into the compost each week. Recipe in our tastebook!
When all you really want for lunch is a marketplate full of farro...😅
-
mirasingh Does it still come with butternut squash? That farro was the best!
Tatas and beans never tasted so good. Grab 'em in all restaurants.
-
DietID_TeamDietitians Had this. So delish!
-
mirasingh @Rachna also had this yesterday. I was never a potato salad fan, but this was the perfect amount of creamy, tart, and crunchy.
-
DietID_TeamDietitians Nice @mirasingh! Yep I'm the same, but this dish was surprisingly refreshing!
