Facebook Twitter Email Print Have A Plant® Cook Alongs Have A Plant® By The Handful With Blueberries & Pecans These recipes will inspire you to enjoy more plant-foods like blueberries and pecans, two of America’s native crops. Effortless Outdoor Entertaining With Erika Wong, MS, RD Make Miso Beef & Mushroom Sliders With Sesame Mango Slaw Stir Up More With Mushrooms With Cara Harbstreet, MS, RD Make Spicy Ginger Mushroom Noodles Fruits & Veggies For The Win! Your Ultimate Super Bowl Party With Leslie Bonci, MPH, RD, CSSD Make Football-Shaped Sweet Potato Bites & Dip as well as a snack board with Lentil, Walnut & Red Pepper Spread Holiday Happy Hour With Mandy Enright, RDN Make a Lemon Maple Sour, Lemon Cranberry Jalapeño Margojito and Lemon Peach Granita With Champagne. Batch Cooking For Back-To-School With Ashley Martinez, MFN, RD, LD Make Broccoli & Cauliflower Cheddar Quinoa Bites and Blueberry, Avocado & Banana Muffins. Beef Up Your Burger With Fruits & Veggies With Nicole Rodriguez, RDN Make Classic Beef Cheeseburgers with a Watermelon Feta Salad, Tomato-Peach Salsa and Pineapple-Mango Salsa. Sweet Corn 3-Ways: Have A Plant® Cook Along With Chef Todd Fischer Make a Dandy® Sweet Corn Vegan Gazpacho, Dandy® Super Sweet Corn & Chorizo Egg Muffins and Za’atar Spiced Dandy® Super Sweet Corn. Food Rooted In A Better Mood®: Have A Plant® Cook Along With Sharon Palmer, MSFS, RDN Make a beautiful Farmers Market Salad and an Easy Berry Soy Yogurt Parfait. Savor The Flavor With Cara Harbstreet, MS, RD Make a flavorful Elotes Inspired Mexican Street Corn & Rice Bowl. Love Your Greens With Liz Weiss, MS, RD Make a delicious Garden Green Smoothie and Arugula Salad With Green Mix-Ins & Sautéed Shrimp. Cook Along With Chef Abbie Gellman Make a Peach Crumble, Shredded Kale & Brussels Sprouts with Vegetarian Caesar Dressing Salad and Pesto Salmon.