Cream of Chanterelle Soup, with tips on foraging for wild mushrooms
Roasted Brussels sprouts with hazelnut romesco.
Potato & Kale Soup with Rosemary, Tomato and Fennel
Pumpkin and Kale Salad with Tahini Dressing
The prettiest Watermelon Salad with cucumber, basil, and fresh mozzarella.
Raspberry Jalapeno Jam: my favorite way to preserve summer berries.
Red cabbage slaw with creamy avocado dressing. Vegan.
Roasted Strawberry Vinaigrette - perfect for spring and summer salads.
Strawberry and mint shortcakes with lemony whipped cream.
Vanilla Bean Rhubarb Bars
Quinoa Stuffed Poblano Peppers with Roasted Red Pepper Cream Sauce
Roasted Broccoli with Sriracha, Soy Sauce and Honey.
Chai Snickerdoodle Cookies ~ A spiced up version of a classic.
Cast Iron Skillet Cookie: a whole wheat chocolate chip cookie, with flaked sea salt, baked in a cast iron skillet.
Slow Cooker Apple Butter with Cinnamon, Cloves, and Brown Sugar. The perfect fall treat.
Garden Gazpacho: Chilled tomato soup with cucumber, roasted red peppers, jalapeno, and avocado. Summer in a bowl!
Preserving the Harvest: Pickled Green Beans with Rosemary and Lemon.
Ice Cream Sandwiches, made with homemade Ginger Molasses Cookies and Blueberry Swirl Ice Cream
Roasted Chioggia ('Candy Cane') Beets with Raspberry Mint Vinaigrette and Feta.
Sriracha and Blackstrap Molasses Pulled Pork Sandwiches!
Radish Leaf and Hazelnut Pesto Pasta Salad
Mashed Potato Pancakes with Lemon Tarragon Creme Fraiche
Potted Pork Rillettes: A rustic paté, with garlic, thyme, allspice and black pepper.
Beet and Apple Popsicles, made with beet infused vodka.
Quinoa Tabouleh: Zingy, bright, and wonderful. A gluten-free twist on a Mediterranean classic. Vegan.
Chickpea pancakes (Socca) with warm shaved Brussels Sprout salad. Vegan.
Deviled Quail Eggs with Wasabi and Lemon: Part of a trio of quail egg appetizers I made for a sushi party!
Pulled Pork and Apple Mini Pot Pies, with Rosemary Gruyere Biscuit Topping.