Recipes

APPETIZERS:
Muhammara (Roasted Red Pepper & Walnut Spread)
Piedmontese Peppers
Potatoes Anna

BREADS:
Ethereal Cream Biscuits
Lemon Chia Seed Bread
Mark Engelberg’s Millet Bread
Sunrise Banana Bread

BREAKFAST:
Apple Fritters
Blueberry Cardamom Breakfast Cake
Blueberry Teff Power Muffins
Dutch Baby
Ethereal Cream Biscuits
Lemon Chia Seed Bread
Olive Oil and Maple Granola
Sunrise Banana Bread

DESSERTS:
Apple Fritters
Blueberry Cardamom Breakfast Cake
Caramelized Banana Cake
Chocolate Chip Cookies
Fudgy Brownies
Graham Crackers
Lemon Chia Seed Bread
Maple-Sunbutter Cookies
Marian Burros’ Plum Crumble with Crystallized Ginger
Old-Fashioned Chocolate Cake with Quinoa Flour
Olive Oil and Maple Granola
Peppermint Patties
Raspberry Pecan Oat Bars
Stone Fruit Tea Cake
Strawberry-Buckwheat Thumbprint Cookies
Tarte de Fraise (Strawberry Tart)
Vegan Vanilla Cupcakes with Chocolate Frosting

DRESSINGS:
Maple Vinaigrette
Red Wine Vinaigrette
Honey Mustard Vinaigrette

MAIN COURSES:
Cumin Kebabs with Muhammara
Low and Slow Pulled Pork
Marcella Hazan’s Tomato Sauce with Onion and Butter
Meatballs in Chipotle Sauce
Pasta with Fried Prosciutto and Chives
Roasted Chicken with Herbes de Provence
Thai Jungle Curry with Cauliflower “Rice”

SALADS:
Carrot, Kale and Nori Salad with Sesame Dressing
Chicken Salad with Honey Mustard Vinaigrette
Confetti Kale Slaw
Early Fall Salad
Green Bean Panzanella

Salade de Carottes Râpées

SIDE DISHES:
Potatoes Anna
Piedmontese Peppers
Pomodori col Riso (Roasted Tomatoes stuffed with Risotto)

SOUPS:
Butternut Squash Soup with Agave Drizzle
Smoky Tomatillo Chili

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