Chef Brooke Tips

With these mouthwatering recipes, celebrity chef and restaurateur Brooke Williamson shows you how this year’s harvest is a delicious part of the seed-to-plate journey.

Easy Whole Grain Paella with Clams

45m
Prep Time
20m
Cook Time
4-6
Servings

This version of the classic Spanish dish gives clams a starring role, supported by sweet sausage, spices, and grains. It’s a delectable medley of flavors everyone at your dinner table will savor.

Roasted Brussel Sprouts with Brown Rice and Quinoa

20m
Prep Time
40m
Cook Time
4-6
Servings

You don’t have to love Brussels sprouts to enjoy this flavorful dish. That’s because it’s a harmonious blend that also includes black forest ham, almonds, and spices.

Brown Rice with Roasted Acorn Squash and Pumpkin Seed-Sage Chimichurri

15m
Prep Time
35m
Cook Time
4-6
Servings

This is a perfect recipe when the days get shorter and the temperature begins to fall. Seasonal favorites like acorn squash and pumpkin seeds are perfectly blended in a delicious Latin American-style sauce. It’s so flavorful, you’ll forget that it’s cold outside.