This recipe was originally created by trio Sara Haas, RDN, Maya Feller, MS, RD and Rosanne Rust, MS, RDN as part of a special event we hosted at FNCE 2025 on behalf of California Walnuts and Riverence . Contestants were tasked with creating a dish using California walnuts, Riverence steelhead trout, quinoa and collard greens and three teams competed to create the most creative and delicious dish! This was the winning dish and for good reason! Pan-Seared Steelhead Trout with

We recently returned from FNCE and had a blast seeing our colleagues, attending sessions on a range of hot topics, and hosting our very first FNCE event on behalf of our sponsors, California Walnuts and Riverence . We are so proud to partner with these brands who truly recognize and appreciate our work and impact as dietitians. At our Chopped Culinary Challenge, three teams of dietitians had a chance to show off their kitchen skills and battle it out in a fast-paced cooking

We want to express our gratitude for being a part of the CNC community, whether you've attended our events or been a presenter. As a...

Our Favorite Kitchen Essentials, Specialty Ingredients & RD-Created Products! We're frequently asked in our webinars what equipment we're...