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Spelt and Asparagus Salad

Happy Labor Day to America! If you’re picnicing for the holiday, this is a delightfully easy raw recipe from Chef Elizabeth Schandelmeier Gilgunn of Slow Cooked Pittsburgh. Just soak the spelt berries overnight, (or cook them if you have less time), add veggies and spices, and you’ve got a delicious and nutritious dish for picnics and meals!

Asparagus with Cannellini

Thanks to Alan Roettinger for sharing this easy vegan dinner recipe from his book, Speed Vegan, published by Book Publishing Company. It’s a beautiful and delicious dish for company!