Penn Herb Wellness Guide

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Side Dishes

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Shrimp Wrapped with Bacon	Roasted Butternut Squash and Goat Cheese Macaroni

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3+3 Bean Salad (from The Bean Institute)

Apple Orchard Salad (from Michigan Apple Committee)

Apple Persimmon Sauce (from Munchin with Munchkin)

Apple Salad with Candied Bacon and Goat Cheese (from Michigan Apple Committee)

Apricot and Toasted Almond Stuffing

Asian Noodle Salad (from Horizon Organic)

Asparagus and Mushroom Filled Crepes (from California Asparagus Commission)

Asparagus Bruschetta (from California Asparagus Commission)

Asparagus Frittata with Red Bell Peppers (from California Asparagus Commission)

Asparagus with Blue Cheese and Pine Nuts (from California Asparagus Commission)

Asparagus with Lime Aioli, Egg and Green Onion (from California Asparagus Commission)

Avocado Citrus Salad with Marinated Onions (from National Onion Association)

Avocado 'N Olive Tostaditos (from California Olive Board)

Baked Brown Rice Balls (from Cooking During Stolen Moments)

Baked Chili-Cheese Fries (from United States Potato Board)

Baked Mushroom Parmesan (from Mushroom Council)

Baked Mushroom Topped Brie (from Mushroom Council)

Baked Rice with Fresh Herbs

Baked Tomatoes with Olives (from California Olive Board)

Balsamic Glazed Pear and Goat Cheese Crostini (from USA Pears)

Beet and Potato Chicken Salad (from Eat Chicken)

Best Rice Pilaf

Better Than Fried Okra (from Kath Eats Real Food)

Bibb Lettuce Salad with Gorgonzola and Fresh Pear Dressing (from USA Pears)

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