Vegetarian

Spiced Broccoli "Couscous" Salad

Cauliflower stands in for couscous in this warm winter salad that will please everyone. Zesty curry powder makes it a flavorful companion to braised chicken or baked tofu. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch. 

Beet Hummus

This hummus is a vibrant bright pink thanks to the addition of steamed beets.

Crispy Peanut Tofu Stir-Fry over Cauliflower Rice

This crispy tofu is baked, not fried, and glazed with an easy sauce that only has five ingredients. If you’ve never tried cauliflower rice, it’s a game-changer - so fast and yummy, and a great way to get more vegetables in your diet! Use gluten-free soy sauce, and this recipe is gluten-free as well as vegan.

Tangerine Cupcakes

These delicate and golden cupcakes are topped with an elegant, glossy citrus icing.

Vanilla-Almond Sandies

This cookie couldn't be any easier to make and are great as is for snacking on and dunking in milk, but are easy to change up as well (dip in chocolate, add lemon extract and poppy seeds, dust in cocoa powder or confectioners' sugar...).

Chia Seed Pancakes

Studded with chia seeds, the wonderful superfood, these pancakes are really easy to whip up. 

Coconut Chia Seed Pudding

This is a thick, rich pudding, similar to tapioca, but is so healthy you can eat it for breakfast. Ripe mango adds enough sweetness that you can even skip the agave nectar if you'd like. Chia seeds are high in omega-3 fatty acids, minerals, and antioxidants.

Turmeric Tea

It's great to have a jar of this turmeric-honey mixture in the fridge all winter during cold and flu season. If you feel something coming on, stir a spoonful of it into a cup of hot water, squeeze some lemon in, and add a generous pinch of freshly gournd pepper. Turmeric is also known for its anti-inflammatory properties, so it's good for aches and pains too!

Scandinavian Coconut Cookies

Many of us find ourselves short on time during the holidays with places to go, things to do, people to see. If you find yourself needing to prepare a dessert that looks fancy but takes less than an hour to make, look no further than these easy coconut cookies.

Dark Chocolate Sea Salt Almonds

Many of us find ourselves a bit short on time during the holidays. Places to go, things to do, people to see. If you find yourself needing to prepare something fancy that takes less than an hour to make, look no further than these yummy, simply addictive, chocolate-covered almonds.

Quinoa Skillet Bread

With quinoa and cornmeal, this quick bread is hearty and rustic, with crispy edges and a creamy, custard-y top, thanks to the addition of heavy cream right before baking. It's the perfect side dish to serve at a big meal during the holidays, or bring to a potluck or picnic.

Banana Nut Bread

This banana bread is more a bread than a cake, and is just barely sweet. You can increase the sugar to 1 cup (or even 1 1/4 cup for a very sweet, dessert banana bread). Use very very ripe bananas.

Two-Ingredient Banana Pancakes

High in protein, gluten- and dairy-free, these pancakes cook up golden brown with crispy edges and a soft, custard-like center. They are very delicate while cooking, so be sure to keep the pancakes small so they’re easier to flip, and be patient when flipping them. See the note for ideas for variations.

Brussels Sprout Salad

When you come across perfectly fresh, bright green Brussels sprouts, shredding them paper thin for a salad is a wonderful treatment. Use a mandoline for very fine, feathery slices. Omit the cheese for an equally pleasing vegan dish.

Quinoa and Fig Salad

This is a hearty salad with an unexpected and satisfying combination of ingredients.

Whole Grain Caramel Apple Hand Pies

These hand pies are a perfect use for the first local apples of the season. You’ll have extra caramel sauce left after making these: nice for spooning over ice cream (or eating out of the jar!).

Apple Strudel

This is a relatively traditional strudel recipe, delicious as is, but it lends itself to improvisation. For best results, make the apple filling the day before.

Onion and Red Pepper Confit

The longer this confit cooks, the better it tastes. Serve over grilled fish, add to pasta sauce, use to fill an omelet, or spread on top of crostini.

Quinoa-Stuffed Eggplant

This is a substantial meal as is, but the filling can easily be modified for more protein by adding ground beef or crumbled tofu.

 

Broccoli and Feta Pasta Sauce

This bright green sauce is creamy and tangy, and stirred into pasta is a delicious alternative to tomato sauce or pesto.

Local Yokel Hashbrowns

Spicy and delicious side to a local omlette and if you have leftovers it reheats nicely to be a compliment to your sandwich for lunch.

Cream of Mushroom and Mead Soup

This can be made ahead and reheated. I love that this recipe can be adapted for most any time of year, for just about any kind of mushrooms, herbs or roots available.

Green Tomato Honey Pie

A good friend of mine gave me a green tomato pie recipe a few years ago to deal with a season of tomato blight. I've adapted this surprising and tasty dessert to make it totally local.

Shrub-Marinated Beet Salad

I made this up during the spring beet season, and used shrub because I was hunting for vinegar in my cupboard, but didn't have any. It was a happy surprise!

Carrot Pesto Sammies

If you're like me, carrot sticks get borring pretty fast. Adding hummus and other dips only go so far. I love putting a twist to classic recipes by substituting in other ingredients. Give your tastebuds a new adventure! You won't be disapointed!

Garden Ratatouille

When the garden comes in this is the recipe to have on hand. It goes together quickly, and you can easily adjust the vegetables to make more if you have a bumper crop of tomatoes or peppers.

Heirloon Tomato Cornbread

This cornbread, topped with sliced heirloom tomatoes and sharp cheddar cheese, is decidedly out of the ordinary.

Fattoush Salad

This classic Lebanese salad packed with toasted pita, summer vegetables, and loads of herbs tends to be a hit with everyone, and is filling enough to serve as a meal.