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PALETA Wild Rice Fruit ‘n Nut Stuffing

10 servings | 1/2 cup each | 90 kcal serving

For the Rainbow Trout

Candy Cane Yule Log

Directions:

Chef Stuart's Irish Favorites Foragers Soup

Foragers Soup

Jessie Jane's Homemade Cauliflower Pizza

Directions:

Creme Brulee with Fresh Blackberries

Chef David Codney of The Peninsula Beverly Hills is making a delicious dessert with blackberries.

Toasted Farro Breakfast Salad

Debbie Matenopoulos is making a delicious Mother's Day breakfast with coconut bacon.

Author of "The Dude Diet," Serena Wolf is making a delicious meal that serves four.

Lemon Kale Angel Hair

Chef Stuart O'Keeffe is making a delicious pasta dish from his cookbook, "The Quick Six Fix."

Gougeres with Comte Filling

Executive chef and owner of Gwen and Maude Restaurants, Curtis Stone is making a tasty dish.