Recipes by PCC Chef Lynne Vea
Chipotle and Pumpkin Seed-crusted Medallions of Wild Salmon
Try this recipe featured in our monthly magazine, PCC Taste.
Pan-seared Greens with Ginger, Basil and Roasted Cashews
Sweet and Spicy Butternut Squash Soup with Crispy Sage and Pumpkin Seed Garnish