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Week 90:

RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ

These mini vegetable pot pies are a perfect entrée option for any time of year, especially the chilly ones. They are packed with vegetables, beans, and a creamy cashew sauce. Serve them with roasted Brussels sprouts, sautéed greens, or a kale salad. Adapted from a recipe by Cadry Nelson
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