baked goods
- strawberry ricotta muffins
- baked vanilla donuts with citrus glaze
- meyer lemon bars
- Magic Cookie Bars
- salted caramel nut bars
- cinnamon apple bundt cake with vanilla bean glaze
- apple galette
- blueberry streusel quick bread
- pastel layer cake
- rosemary popovers
- baked apple cinnamon donuts
- sweet cherry pie
- berry layer cake with vanilla buttercream frosting
- strawberry rhubarb lattice pie
- vegan lemon tart with almond crust
- chocolate mousse cake
- double chocolate donuts
- swiss chard and cheddar tart with oatmeal pastry
- mini berry cheesecakes
- chocolate truffle tart with raspberries
- baked pumpkin donuts with chocolate glaze
- brown butter and rosemary cornbread
- dark chocolate and raspberry brownies
- tomato focaccia
- blackberry nectarine cake
- blackberry cupcakes with blackberry cream cheese frosting
- lemon blueberry scones
- rainbow birthday cake
- chocolate chip cookie pots
- walnut, maple and coconut granola clusters
- strawberry hand pies
- chocolate Guinness cake with cream cheese frosting
- cauliflower soft taco shells
- dark chocolate crinkle cookies and the great food blogger cookie swap
- soft and buttery knot rolls
- the perfect pie crust
- classic pumpkin pie with mile-high meringue
- dark chocolate brownies with pumpkin cheesecake swirl
- pear spice cake with maple buttercream frosting
- the everything banana bread
- on being thankful – and vanilla almond flax granola
- double chocolate walnut cookies and the great food blogger cookie swap
- blueberry gateau
- blueberry muffins with crunchy granola topping
- strawberry and rhubarb tartlets
- good morning muffins
- chocolate dipped almond biscotti and the great food blogger cookie swap
- savory whole wheat pumpkin biscuits with sage-parsley butter
- pumpkin cheesecake
- pumpkin bread with pecan streusel
- rosemary and sea salt focaccia
- sugar plum and frangipane tart
- honey toasted muesli
- almond cake with poached peaches and coconut cream
- deb perlman’s maple granola
- whole wheat strawberry and ricotta scones
beans and legumes
- rosemary and white bean soup
- roasted fingerling potatoes with fava beans, mint and lemon
- white bean stew with rosemary and thyme
- hummus four ways
- our five top rated vegan soups for national soup month
- Hoppin’ John
- spicy red lentil and coconut soup
- garlic green beans with mushrooms and crispy shallots
- crispy kale falafel
- red lentil turmeric and ginger soup
- four bean and pumpkin chili
- stuffed peppers
- roasted cauliflower dahl
- chickpea tomato and herb salad
- orca beans with avocado, cilantro, and pickled red onions
- royal corona beans with fresh breadcrumbs and thyme gremolata
- curry hummus and black rice collard wraps with lemon-yogurt sauce
- black lentil and quinoa stuffed sweet potato
- smoky black bean and poblano soup
- lentil caprese with kale and basil pesto
- green goddess power salad
- white bean and celery leaf salad with crispy artichoke hearts
- hearty black bean and sweet potato stew
- broccoli, beet and carrot salad with kale tahini
- baked avocados with cilantro-lime yogurt
- warm mung bean dip with preserved lemon
- moroccan carrot soup with crispy chickpeas
- chilled hummus soup with heirloom tomato relish
- chile rellenos baked in cornbread & fire roasted tomato salsa
- roasted vegetable and lentil tacos with avocado cream
- grilled asparagus salad with chickpea puree, lemony grains and basil dressing
- food on toast – spiced labneh and fava beans
- spring chickpea and barley salad with cashew-miso dressing
- greens, beans, butternut squash, and a bit of heat soup
- white bean soup with roasted mushrooms
- paprika-spiced cauliflower soup with chickpea dumplings
- baked butter beans with broccoli rabe and garlic
- chickpea stew with saffron and yogurt
- roasted broccoli pesto panini
- maple-mustard brussels sprouts salad
- socca wraps with hummus and avocado
beverages
- pineapple mint caipirinha
- freshly squeezed limeade popsicles
- homemade nocino
- blueberry lemon drop
- watermelon mojito
- flavored simple syrup
- limoncello
- vitamin water
- honey tangerine, yogurt and oat smoothie
- chocolate, coconut and date smoothie
- mango and strawberry granita
- sparkling cherry limeade
breads
- blueberry streusel quick bread
- rosemary popovers
- pull apart dinner rolls
- brown butter and rosemary cornbread
- tomato focaccia
- soft and buttery knot rolls
- the everything banana bread
- savory green onion and cheddar zucchini bread
- pizza pizza
- savory whole wheat pumpkin biscuits with sage-parsley butter
- rosemary and sea salt focaccia
breakfast
- cornmeal crepes with figs, peaches and honey
- strawberry ricotta muffins
- butternut squash and goat cheese frittata
- peanut butter and chia jam waffles
- blueberry streusel quick bread
- easy rainbow dyed easter eggs
- shakshuka with sauteed kale and feta cheese
- baked apple cinnamon donuts
- double chocolate donuts
- baked pumpkin donuts with chocolate glaze
- stuffed peppers
- blackberry nectarine cake
- cantaloupe breakfast bowls
- lemon blueberry scones
- walnut, maple and coconut granola clusters
- honey tangerine, yogurt and oat smoothie
- chia pudding breakfast bowl
- orange bell pepper, spinach and goat cheese frittata
- three berry yogurt smoothie bowl with coconut granola
- lemon ricotta and raspberry crepes
- meyer lemon and vanilla bean marmalade
- triple citrus and almond granola parfaits
- on being thankful – and vanilla almond flax granola
- blueberry muffins with crunchy granola topping
- good morning muffins
- honey toasted muesli
- deb perlman’s maple granola
- whole wheat strawberry and ricotta scones
dessert
- cornmeal crepes with figs, peaches and honey
- strawberry, rhubarb and almond crisp
- lemon curd
- honey, almond, and blood orange upside-down cake
- baked vanilla donuts with citrus glaze
- meyer lemon bars
- Magic Cookie Bars
- salted caramel nut bars
- cinnamon apple bundt cake with vanilla bean glaze
- apple galette
- summer popsicles
- freshly squeezed limeade popsicles
- orange creamsicles
- blueberry streusel quick bread
- pastel layer cake
- chocolate truffles
- chocolate mendiants
- baked apple cinnamon donuts
- sweet cherry pie
- berry layer cake with vanilla buttercream frosting
- homemade fudgesicles
- strawberry rhubarb lattice pie
- raspberry, mango and coconut popsicles
- vegan lemon tart with almond crust
- chocolate mousse cake
- double chocolate donuts
- mini berry cheesecakes
- chocolate truffle tart with raspberries
- baked pumpkin donuts with chocolate glaze
- dark chocolate and raspberry brownies
- strawberry lemonade popsicles
- blackberry cupcakes with blackberry cream cheese frosting
- rainbow fruit sorbet and memories
- rainbow birthday cake
- chocolate chip cookie pots
- summer berry popsicles
- vanilla bean panna cotta with roasted rhubarb
- strawberry cheesecake tart
- strawberry hand pies
- chocolate Guinness cake with cream cheese frosting
- dark chocolate crinkle cookies and the great food blogger cookie swap
- the perfect pie crust
- classic pumpkin pie with mile-high meringue
- dark chocolate brownies with pumpkin cheesecake swirl
- pear spice cake with maple buttercream frosting
- cherry almond clafloutis
- buttery shortbread and berry parfait
- double chocolate walnut cookies and the great food blogger cookie swap
- blueberry gateau
- strawberry and rhubarb tartlets
- bittersweet chocolate truffle tart with candied oranges
- creamy chocolate pudding
- the best chocolate chip cookies ever
- chocolate dipped almond biscotti and the great food blogger cookie swap
- pumpkin cheesecake
- sugar plum and frangipane tart
- fig and almond tart
- cinnamon crepes with peaches and cream
- almond cake with poached peaches and coconut cream
- mango and strawberry granita
food on toast
- creamy avocado with chili-lime fried eggs
- food on toast – peach, burrata and basil
- food on toast – spring asparagus and fava beans with lemon ricotta
- food on toast – spiced labneh and fava beans
- food on toast – roasted balsamic broccoli and sweet potato
- roasted broccoli pesto panini
- food on toast – pepperonata with fresh ricotta
fruit
- cornmeal crepes with figs, peaches and honey
- strawberry, rhubarb and almond crisp
- strawberry ricotta muffins
- lemon curd
- honey, almond, and blood orange upside-down cake
- baked vanilla donuts with citrus glaze
- cinnamon apple bundt cake with vanilla bean glaze
- apple galette
- charred corn, fennel, and nectarine salad
- tomato, cucumber, and peach salad
- summer popsicles
- peanut butter and chia jam waffles
- pineapple mint caipirinha
- freshly squeezed limeade popsicles
- spicy shrimp tacos with mango and avocado relish
- orange creamsicles
- blueberry streusel quick bread
- chocolate mendiants
- homemade nocino
- baked apple cinnamon donuts
- blueberry lemon drop
- sweet cherry pie
- watermelon mojito
- flavored simple syrup
- berry layer cake with vanilla buttercream frosting
- strawberry rhubarb lattice pie
- raspberry, mango and coconut popsicles
- vegan lemon tart with almond crust
- tropical green salad with papaya seed vinaigrette
- limoncello
- rainbow rolls
- mini berry cheesecakes
- chocolate truffle tart with raspberries
- dark chocolate and raspberry brownies
- blackberry nectarine cake
- cantaloupe breakfast bowls
- strawberry lemonade popsicles
- blackberry cupcakes with blackberry cream cheese frosting
- lemon blueberry scones
- rainbow fruit sorbet and memories
- vitamin water
- summer berry popsicles
- spice rubbed pork tenderloin with peach salsa
- vanilla bean panna cotta with roasted rhubarb
- strawberry cheesecake tart
- strawberry hand pies
- shaved fennel, citrus and avocado salad
- honey tangerine, yogurt and oat smoothie
- the everything banana bread
- chia pudding breakfast bowl
- cherry almond clafloutis
- food on toast – peach, burrata and basil
- buttery shortbread and berry parfait
- three berry yogurt smoothie bowl with coconut granola
- lemon ricotta and raspberry crepes
- meyer lemon and vanilla bean marmalade
- triple citrus and almond granola parfaits
- preserved lemons
- blueberry gateau
- blueberry muffins with crunchy granola topping
- sweet bing cherry and black rice salad
- cold soba noodle salad with sweet chili tofu
- strawberry and rhubarb tartlets
- bittersweet chocolate truffle tart with candied oranges
- creamy chocolate pudding
- good morning muffins
- sugar plum and frangipane tart
- fig and almond tart
- cinnamon crepes with peaches and cream
- almond cake with poached peaches and coconut cream
- sparkling cherry limeade
- whole wheat strawberry and ricotta scones
grains
- crunchy seed crackers
- asian braised beef with pak choi and thai sticky rice
- snap pea, radish and quinoa salad
- quinoa and vegetable sushi
- baked mini pumpkins stuffed with jeweled rice
- stuffed peppers
- crispy green power salad with honey basil vinaigrette
- cream of greens soup
- curry hummus and black rice collard wraps with lemon-yogurt sauce
- avgolemono – greek lemon and egg soup with shredded turkey and brown rice
- pumpkin risotto with thyme and parmesan
- black lentil and quinoa stuffed sweet potato
- green goddess power salad
- baked avocados with cilantro-lime yogurt
- shaved golden beet, fennel and barley salad
- sweet bing cherry and black rice salad
- grilled asparagus salad with chickpea puree, lemony grains and basil dressing
- spring chickpea and barley salad with cashew-miso dressing
- brown rice power bowl
- wild rice casserole
- heirloom tomato and millet tabouleh
- shaved fennel salad with cucumber and quinoa
- roasted cauliflower with lemon and couscous
jams and preserves
mains
- braised brisket with caramelized onions and garlic
- Greek feta and spinach turkey burgers
- grilled chicken and citrus salad
- chana masala
- chicken tortilla soup
- roasted carrot tart with carrot top salsa verde
- top ten recipes of 2018
- butternut squash noodles with brown butter and crispy sage
- roasted chicken and vegetable soup
- french onion soup
- thai chicken lettuce cups with spicy peanut sauce
- grilled sambal chicken skewers
- roasted red pepper tahini sauce
- spicy shrimp tacos with mango and avocado relish
- white bean stew with rosemary and thyme
- corned beef
- piri piri chicken with charred green onions and lime
- lentil and eggplant moussaka
- shakshuka with sauteed kale and feta cheese
- Hoppin’ John
- top ten recipes of 2017
- beef, tomato and pearl pasta soup
- herb crusted leg of lamb
- mushroom, fennel and potato chowder
- savory zucchini, tomato and basil pie
- crispy kale falafel
- golden beet noodles with seared tofu and spicy coconut broth
- roasted lamb gyros with herb tzatziki
- asian braised beef with pak choi and thai sticky rice
- green summer rolls with spicy tahini sauce
- quinoa and vegetable sushi
- rainbow rolls
- miso lemongrass turkey and turnip green noodle bowl
- malaysian chicken and coconut curry
- spice rubbed flank steak with chimichurri sauce
- miso noodle soup with bok choy and tofu
- stuffed peppers
- ginger garlic mussels with coconut curry sauce
- roasted cauliflower dahl
- bahn mi lettuce cups
- spice rubbed pork tenderloin with peach salsa
- thai red curry noodles with roasted salmon and swiss chard
- yogurt marinated chicken brochettes
- roasted mushroom gyros
- orca beans with avocado, cilantro, and pickled red onions
- Guinness beef stew
- shiitake mushroom and radicchio tacos with spicy avocado cream
- royal corona beans with fresh breadcrumbs and thyme gremolata
- curry hummus and black rice collard wraps with lemon-yogurt sauce
- roasted chicken with citrus, fennel and olives
- slow roasted puerco pibil
- thai green curry with chicken, rice noodles and mushrooms
- roasted mushroom and cheese tart
- spicy kimchi ramen noodle bowl
- black lentil and quinoa stuffed sweet potato
- three cheese and caramelized onion galette
- warm smashed tomatoes with zucchini noodles, olive oil and parmesan
- crispy baked quinoa falafel burgers
- slow roasted salmon and avocado nori wraps with Vietnamese ginger sauce
- baked avocados with cilantro-lime yogurt
- chile rellenos baked in cornbread & fire roasted tomato salsa
- roasted vegetable and lentil tacos with avocado cream
- grilled asparagus salad with chickpea puree, lemony grains and basil dressing
- brown rice power bowl
- socca wraps with hummus and avocado
photography
salads
- grilled chicken and citrus salad
- roasted squash and balsamic onion salad
- asian cucumber and pickled red onion salad
- tomato, potato and herb salad
- charred corn, fennel, and nectarine salad
- tomato, cucumber, and peach salad
- summer corn salad with cherry tomatoes and pickled red onion
- tzatziki potato salad
- snap pea, radish and quinoa salad
- tropical green salad with papaya seed vinaigrette
- chickpea tomato and herb salad
- crispy green power salad with honey basil vinaigrette
- shaved fennel, citrus and avocado salad
- lentil caprese with kale and basil pesto
- fattoush salad
- green goddess power salad
- white bean and celery leaf salad with crispy artichoke hearts
- superfood salad
- broccoli, beet and carrot salad with kale tahini
- grilled corn salad with feta and mint
- shaved golden beet, fennel and barley salad
- shaved broccoli stem, fennel and apple slaw
- sweet bing cherry and black rice salad
- cold soba noodle salad with sweet chili tofu
- grilled asparagus salad with chickpea puree, lemony grains and basil dressing
- spring chickpea and barley salad with cashew-miso dressing
- winter vegetable salad with creamy sesame dressing
- maple-mustard brussels sprouts salad
- summer vegetable and noodle salad with tahini-lemon dressing
- heirloom tomato and millet tabouleh
- arugula and corn salad with pickled red onions
- shaved fennel salad with cucumber and quinoa
sauces
- grilled asparagus with sauce gribiche
- crispy baked kale chips with cashew ranch dipping sauce
- grilled sambal chicken skewers
- zhoug sauce
- green summer rolls with spicy tahini sauce
- chimichurri sauce
seafood
- spicy shrimp tacos with mango and avocado relish
- tomato gazpacho
- ginger garlic mussels with coconut curry sauce
- thai red curry noodles with roasted salmon and swiss chard
- superfood salad
- slow roasted salmon and avocado nori wraps with Vietnamese ginger sauce
sides
- zucchini, haloumi and mint fritters
- crispy sugar snap peas with dukkah, mint and sea salt
- grilled asparagus with sauce gribiche
- grilled artichokes with lemon-basil aioli
- roasted asparagus with capers and lemon
- braised cabbage with horseradish cream
- roasted squash and balsamic onion salad
- roasted fingerling potatoes with fava beans, mint and lemon
- garlic green beans with mushrooms and crispy shallots
- roasted mushroom and barley stuffing
- pull apart dinner rolls
- tzatziki potato salad
- grilled okra with chipotle dipping sauce
- homemade potato chips
- asparagus and ricotta tart
- spicy sweet potato fries with creamy cashew, lime and avocado sauce
- rainbow rolls
- baked mini pumpkins stuffed with jeweled rice
- chile lime corn on the cob with feta cheese
- buttered corn and green onion fritters
- potatoes colcannon
- Moroccan roasted carrots with creamy chickpeas and preserved lemon
- pumpkin risotto with thyme and parmesan
- wild rice casserole
- baked butter beans with broccoli rabe and garlic
- roasted baby carrots with chimichurri
- roasted cauliflower with lemon and couscous
snacks
- crispy sugar snap peas with dukkah, mint and sea salt
- crispy baked kale chips with cashew ranch dipping sauce
- crunchy seed crackers
- easy rainbow dyed easter eggs
- homemade potato chips
- spicy sweet potato fries with creamy cashew, lime and avocado sauce
- roasted beet hummus
- rosemary sausage rolls
- caramelized onion dip with baked sweet potato chips
- warm mung bean dip with preserved lemon
- crispy shishito peppers
soups
- chicken tortilla soup
- rosemary and white bean soup
- top ten recipes of 2018
- roasted chicken and vegetable soup
- slow roasted tomato soup
- french onion soup
- green chicken pozole
- sweet corn chowder with fingerling potatoes and crispy bacon
- roasted red beet soup with toasted quinoa and dill
- our five top rated vegan soups for national soup month
- Hoppin’ John
- top ten recipes of 2017
- beef, tomato and pearl pasta soup
- spicy red lentil and coconut soup
- mushroom, fennel and potato chowder
- curried cauliflower and chickpea stew
- chilled cucumber, yogurt, and tarragon soup
- tomato gazpacho
- white bean soup with shaved fennel and celery leaf salad
- red lentil turmeric and ginger soup
- miso lemongrass turkey and turnip green noodle bowl
- hot and sour soup
- four bean and pumpkin chili
- miso noodle soup with bok choy and tofu
- cream of greens soup
- Guinness beef stew
- thai green curry with chicken, rice noodles and mushrooms
- spicy kimchi ramen noodle bowl
- avgolemono – greek lemon and egg soup with shredded turkey and brown rice
- roasted pumpkin soup with spicy toasted pumpkin seeds and yogurt
- smoky black bean and poblano soup
- hearty black bean and sweet potato stew
- laska with roasted tofu and rice noodles
- moroccan carrot soup with crispy chickpeas
- chilled hummus soup with heirloom tomato relish
- greens, beans, butternut squash, and a bit of heat soup
- white bean soup with roasted mushrooms
- paprika-spiced cauliflower soup with chickpea dumplings
- chickpea stew with saffron and yogurt
- sweet potato soup with curry and coconut
- mushroom pho with fresh rice noodles
starters
- grilled okra with chipotle dipping sauce
- pumpkin gougeres with rosemary and sea salt
- miso tofu ranch dip
- marinated fresh goat cheese
vegan
- crispy sugar snap peas with dukkah, mint and sea salt
- grilled artichokes with lemon-basil aioli
- roasted asparagus with capers and lemon
- chana masala
- rosemary and white bean soup
- top ten recipes of 2018
- slow roasted tomato soup
- crispy baked kale chips with cashew ranch dipping sauce
- asian cucumber and pickled red onion salad
- tomato, potato and herb salad
- charred corn, fennel, and nectarine salad
- summer popsicles
- pineapple mint caipirinha
- crunchy seed crackers
- romesco sauce
- roasted red pepper tahini sauce
- zhoug sauce
- orange creamsicles
- white bean stew with rosemary and thyme
- quick and easy homemade tomato sauce
- roasted red beet soup with toasted quinoa and dill
- hummus four ways
- our five top rated vegan soups for national soup month
- top ten recipes of 2017
- spicy red lentil and coconut soup
- garlic green beans with mushrooms and crispy shallots
- roasted mushroom and barley stuffing
- curried cauliflower and chickpea stew
- tomato gazpacho
- summer corn salad with cherry tomatoes and pickled red onion
- blueberry lemon drop
- watermelon mojito
- flavored simple syrup
- homemade fudgesicles
- grilled okra with chipotle dipping sauce
- homemade potato chips
- raspberry, mango and coconut popsicles
- vegan lemon tart with almond crust
- crispy kale falafel
- golden beet noodles with seared tofu and spicy coconut broth
- white bean soup with shaved fennel and celery leaf salad
- green summer rolls with spicy tahini sauce
- tropical green salad with papaya seed vinaigrette
- quinoa and vegetable sushi
- limoncello
- chili-orange oil
- spicy sweet potato fries with creamy cashew, lime and avocado sauce
- roasted beet hummus
- rainbow rolls
- lemon herb tahini sauce
- hot and sour soup
- four bean and pumpkin chili
- baked mini pumpkins stuffed with jeweled rice
- miso noodle soup with bok choy and tofu
- tomato focaccia
- blackberry nectarine cake
- roasted cauliflower dahl
- cantaloupe breakfast bowls
- strawberry lemonade popsicles
- blackberry cupcakes with blackberry cream cheese frosting
- chickpea tomato and herb salad
- rainbow fruit sorbet and memories
- vitamin water
- summer berry popsicles
- walnut, maple and coconut granola clusters
- refrigerator pickles
- cream of greens soup
- orca beans with avocado, cilantro, and pickled red onions
- shaved fennel, citrus and avocado salad
- royal corona beans with fresh breadcrumbs and thyme gremolata
- homemade kimchi
- Moroccan roasted carrots with creamy chickpeas and preserved lemon
- soft and buttery knot rolls
- broccoli, beet and carrot salad with kale tahini
vegetables
- braised brisket with caramelized onions and garlic
- zucchini, haloumi and mint fritters
- grilled asparagus with sauce gribiche
- grilled artichokes with lemon-basil aioli
- roasted asparagus with capers and lemon
- grilled chicken and citrus salad
- braised cabbage with horseradish cream
- roasted carrot tart with carrot top salsa verde
- rosemary and white bean soup
- roasted chicken and vegetable soup
- slow roasted tomato soup
- butternut squash and goat cheese frittata
- roasted squash and balsamic onion salad
- crispy baked kale chips with cashew ranch dipping sauce
- french onion soup
- thai chicken lettuce cups with spicy peanut sauce
- asian cucumber and pickled red onion salad
- tomato, potato and herb salad
- charred corn, fennel, and nectarine salad
- tomato, cucumber, and peach salad
- sweet corn chowder with fingerling potatoes and crispy bacon
- romesco sauce
- roasted red pepper tahini sauce
- roasted fingerling potatoes with fava beans, mint and lemon
- quick and easy homemade tomato sauce
- corned beef
- roasted red beet soup with toasted quinoa and dill
- lentil and eggplant moussaka
- hummus four ways
- Hoppin’ John
- top ten recipes of 2017
- beef, tomato and pearl pasta soup
- roasted mushroom and barley stuffing
- mushroom, fennel and potato chowder
- curried cauliflower and chickpea stew
- chilled cucumber, yogurt, and tarragon soup
- grilled okra with chipotle dipping sauce
- homemade potato chips
- asparagus and ricotta tart
- green summer rolls with spicy tahini sauce
- snap pea, radish and quinoa salad
- spicy sweet potato fries with creamy cashew, lime and avocado sauce
- roasted beet hummus
- rainbow rolls
- swiss chard and cheddar tart with oatmeal pastry
- miso lemongrass turkey and turnip green noodle bowl
- baked mini pumpkins stuffed with jeweled rice
- miso noodle soup with bok choy and tofu
- brown butter and rosemary cornbread
- tomato focaccia
- chile lime corn on the cob with feta cheese
- roasted cauliflower dahl
- bahn mi lettuce cups
- refrigerator pickles
- potatoes colcannon
- caramelized onion dip with baked sweet potato chips
- Moroccan roasted carrots with creamy chickpeas and preserved lemon
- broccoli, beet and carrot salad with kale tahini
vegetarian
- cornmeal crepes with figs, peaches and honey
- zucchini, haloumi and mint fritters
- grilled artichokes with lemon-basil aioli
- braised cabbage with horseradish cream
- roasted carrot tart with carrot top salsa verde
- top ten recipes of 2018
- butternut squash noodles with brown butter and crispy sage
- butternut squash and goat cheese frittata
- roasted squash and balsamic onion salad
- tomato, cucumber, and peach salad
- easy rainbow dyed easter eggs
- roasted red beet soup with toasted quinoa and dill
- lentil and eggplant moussaka
- shakshuka with sauteed kale and feta cheese
- chilled cucumber, yogurt, and tarragon soup
- savory zucchini, tomato and basil pie
- tzatziki potato salad
- grilled okra with chipotle dipping sauce
- asparagus and ricotta tart
- snap pea, radish and quinoa salad
- double chocolate donuts
- swiss chard and cheddar tart with oatmeal pastry
- four bean and pumpkin chili
- chocolate truffle tart with raspberries
- miso noodle soup with bok choy and tofu
- baked pumpkin donuts with chocolate glaze
- brown butter and rosemary cornbread
- tomato focaccia
- chile lime corn on the cob with feta cheese
- roasted cauliflower dahl
- blackberry cupcakes with blackberry cream cheese frosting
- crispy green power salad with honey basil vinaigrette
- buttered corn and green onion fritters
- walnut, maple and coconut granola clusters
- shiitake mushroom and radicchio tacos with spicy avocado cream
- cauliflower soft taco shells
- homemade kimchi
- curry hummus and black rice collard wraps with lemon-yogurt sauce
- caramelized onion dip with baked sweet potato chips
- roasted mushroom and cheese tart
- spicy kimchi ramen noodle bowl
- pumpkin gougeres with rosemary and sea salt
- roasted pumpkin soup with spicy toasted pumpkin seeds and yogurt
- pumpkin risotto with thyme and parmesan
- three cheese and caramelized onion galette
- lentil caprese with kale and basil pesto
- creamy avocado with chili-lime fried eggs
- warm smashed tomatoes with zucchini noodles, olive oil and parmesan
- fattoush salad
- savory green onion and cheddar zucchini bread
- food on toast – peach, burrata and basil
- green goddess power salad
- white bean and celery leaf salad with crispy artichoke hearts
- food on toast – spring asparagus and fava beans with lemon ricotta
- orange bell pepper, spinach and goat cheese frittata
- crispy baked quinoa falafel burgers
- miso tofu ranch dip
- baked avocados with cilantro-lime yogurt
- moroccan carrot soup with crispy chickpeas
- grilled corn salad with feta and mint
- sweet bing cherry and black rice salad
- roasted vegetable and lentil tacos with avocado cream
- food on toast – spiced labneh and fava beans
- marinated fresh goat cheese
- white bean soup with roasted mushrooms
- paprika-spiced cauliflower soup with chickpea dumplings
- good morning muffins
- pizza pizza
- chickpea stew with saffron and yogurt
- chocolate dipped almond biscotti and the great food blogger cookie swap
- savory whole wheat pumpkin biscuits with sage-parsley butter
- pumpkin cheesecake
- pumpkin bread with pecan streusel
- maple-mustard brussels sprouts salad
- sugar plum and frangipane tart
- fig and almond tart
- cinnamon crepes with peaches and cream
- summer vegetable and noodle salad with tahini-lemon dressing
- food on toast – pepperonata with fresh ricotta
- whole wheat strawberry and ricotta scones
- shaved fennel salad with cucumber and quinoa
