Epic Cooking School Recipes
Breakfast and Brunch
Vegan Blueberry Banana Muffins
Soups
Butternut Squash and Apple Soup
Salads
Baby Greens with Meyer Lemon Dressing
Kale Salad with Croutons and Cranberries
Mesclun Salad with Red Onions and Croutons
Mixed Greens with Lemon Vinaigrette
Mixed Green Salad with Goat Cheese
Appetizers
Side Dishes
Cauliflower Rice with Tomatoes and Basil
Green Beans with Garlic and Ginger
Mashed Potatoes topped with Cheese
Main Dishes
Baked Chicken with Tomatoes and Herbs
Caramelized Onion and Pancetta Galette
Chicken and Rice with Ginger and Scallions
Parmesan Risotto with Roasted Shrimp
Rigatoni with Sausage and Broccoli
Salmon with Cherry Tomatoes and Basil
Salmon with Sundried Tomato Cream Sauce
Desserts
Devils Food Cupcakes and Frosting
Gluten and Diary Free Chocolate Cupcakes
Magnolia Bakery Vanilla Cupcakes
Mini Pineapple Upside-down Cake
Oatmeal Milk Chocolate Chip Cookies
Profiteroles with Chocolate Sauce
Snickerdoodle Buttercream Frosting
Thin and Crispy Chocolate Chip Cookies