How to Make Veggie Pasta Primavera
by Liza Keller
at Northwestern University
Honey-Sriracha Roasted Brussels Sprouts
by Maggie Gorman
at Northwestern University
How to Make Eggplant Chickpea Stew
by Amanda Shulman
at University of Pennsylvania
Sun-dried Tomato Samplers
by Eva Reynolds
at University of Rochester
Navigating the Dining Hall Salad Bar
by Spoon University
at Spoon HQ
Tomato, Mushroom and Spinach Egg White Bites
Muffin pan FTW.
by Nisha Moorkoth
at University of Illinois
Vegan Maple Glazed Stuffed Squash
by Kendra Valkema
at Northwestern University
Savory Sweet Potatoes That Taste Like Candy
by Brooke Bierhaus
at Spoon HQ
Healthy Zucchini Nachos
by Dara Ades
at University of Pennsylvania
Easy Indian Curry Recipe
by Vinita Saggurti
at University of Pennsylvania
How to Make Baked Parsnip Fries
by Becky Hughes
at New York University
Healthy Twice-Baked Sweet Potatoes
by Dara Ades
at University of Pennsylvania
