Author: Dan Wainfan

Raisins, pecans and a blend of spices make this cake a special treat for dessert or tea-time.

A simple berry sauce, served sweet or tart, this is the perfect multi-use condiment and addition to any sweet dessert or savory meal!

Invigorating mocktail made with cranberry, orange and lemon juices and honey.

A lightly spiced cake made with mashed sweet potatoes, light cream cheese and chopped nuts.

Smoky, zesty and satisfying, this side dish is a fresh take on traditional collards. Amp up the heat by adding hot pepper flakes or your favorite hot sauce.

Sometimes called Hasty Pudding, Corn Mush is a cornmeal pudding made with eggs and milk and sweetened with molasses. The mixture gets cooked in the oven in a water bath until firm.

Southwest black bean cake on mixed greens with cilantro-lime crema

Quinoa salad with avocado, corn, jalapeno and tomato. Shown with Southwest Black Bean Cake and Cilantro-Lime Crema*

Blueberry Banana Açaí Bowl 1 cup Chobani® Vanilla Blended Greek Yogurt1/2 cup frozen blueberries1/2 cup frozen blackberries2 ea frozen bananas100 gm frozen açaí purée1/2 cup coconut water2 Tbsp rolled oats Combine all ingredients in a blender and blend until smooth. Portion 1 ½ cups into each of 2 bowls.As desired add toppings to each bowl

Fig, Pear, and Caramelized Onion Flatbread 1 Tbsp extra virgin olive oil2 cups onions (thinly sliced)1/2 tsp fresh thyme leaves4 ea prebaked flatbread bases (about 2oz each, whole grain/wheat)1/2 cup Chobani® Whole Milk Plain Greek Yogurt1 cup pears (thinly sliced)8 ea small figs (sliced lengthwise)1/4 cup crumbled blue cheese1/4 cup walnuts (toasted, chopped)honey to taste