Paige Adams is the Chicago recipe developer and photographer behind Last Ingredient, sharing seasonal vegetarian and vegan cooking built around fruits and vegetables.
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She shared roasted acorn squash filled with quinoa, apples, cheddar, pecans and dried cranberries, with lemon vinaigrette. She suggests it as a Thanksgiving side or vegetarian main.
lastingredient.comRead the recipeHer broccoli apple salad starts with packaged broccoli slaw, then adds apples, toasted almonds and dried cranberries with a tahini vinaigrette.
lastingredient.comRead the recipeShe published a white bean salad with roasted corn and zucchini, toasted walnuts, pecorino and lemon vinaigrette, suited to a side dish or make-ahead lunch.
lastingredient.comRead the recipeShe combined spiced roasted corn and chickpeas with quinoa, feta, arugula and lemon vinaigrette in a salad for lunch or a dinner side.
lastingredient.comRead the recipeHer grilled corn and halloumi salad pairs smoky grilled ingredients with fresh peaches and cherry tomatoes, finished with pesto vinaigrette.
lastingredient.comRead the recipeFollow Paige for seasonal recipes and ideas for your next meal.
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