This salad pairs warm cooked broccoli with crunchy elements like pistachios, chickpeas and celery. I
¼ cup of Balsamic Vinegar
Bertolli Balsamic Glaze
1 tsp. of Black Peppercorns
Morton Sea Salt Grinder
1 ea of Broccoli
Broccoli Rabe
1 ea of Celery
F&S Produce Company Diced Celery
1 cup of Farro
Alessi Farro, Porcini Mushroom
1 ea of Garbanzo Beans
SIGNATURE SELECTS Garbanzo Beans
1 tsp. of Garlic Powder
McCormick® Garlic Powder
1 tsp. of Maple Syrup
SIGNATURE SELECTS Syrup, Lite, Original
½ cup of Olive Oil
Olive Oil
1 ea of Parsley
Curly Parsley
1 cup of Pistachios
SIGNATURE SELECTS Pistachios, In-Shell, Dry Roasted & Salted
1 tsp. of Salt
Morton Plain Salt, 26 Ounce
1 tbsp. of Soy Sauce
SIGNATURE SELECTS Soy Sauce, Traditionally Brewed
2 tbsp. of Tahini
O Organics Tahini, Organic
1 tsp. of Whole Garlic
World Variety Produce Garlic
Air Fryer Strawberry Cottage Cheese
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Dill Pickle Smashed Potatoes
Cinnamon Cake with Coconut Sugar Frosting