March WFPB GF potluck

This month's theme is using a green ingredient to prepare for St. Patty Day parties. Next month's theme is Fruit and Nuts.

Veggie Spring Rolls

carrots, scallions, peppers, red leaf lettuce, cucumbers, herbs (dill, marjoram, tulsi, sweet basil, parsley) using a ginger almond butter sauce from Rainbow Spring Rolls

GF Tabouleh Salad

Mediterranean Pasta

Sauteed Zucchini 

Tossed greens with an avocado dressing

I don't have a picture of the green salad.