recipes

appetizers Basics Biscuits, Scones, and Pastries bread breakfast brunch Cakes and Cupcakes Cookies, Brownies, and Bars Curry Custards and Puddings dairy-free dessert dinner Drinks fall gluten-free holiday ice cream lunch Main Courses no-bake dessert Noodles and Pasta Pies, Tarts, and Galettes popsicles refined sugar-free round up round-up salad sandwiches Sauces, Salsas, and Dips savory Sides snacks soup sourdough spring summer sweets vegan vegetarian winter

lunch

Quinoa Cucumber Salad with Feta, Dill & Mint
Green Goddess Potato Salad {updated}
Mushroom Cheddar Dutch Baby {gluten-free}
Cheddar Mushroom Asparagus Quiche & Gluten-Free Ghee Piecrust
Smashed White Bean Salad Tartines with Herbs & Watermelon Radish {gluten-free & vegan options}
Vegan Poke Bowls with Marinated Beets
Fall Brown Rice Veggie Bowls with Crispy Tofu, Roasted Squash, and Miso Butter
Coconut Curry Shakshuka
Summer Vegan Green Goddess Salad
Rainbow Spicy Tofu Sushi Burritos {vegan}
Smoky Lentil Tacos {vegan option}
Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill
Tomato Pie with Basil, Parmesan + Cornmeal {gluten-free}
Eggplant Parmesan Hand Pies {gluten-free}
Wasabi Caesar Salad {gluten-free}
Tempeh BLTs with Kimchi, Avocado + Chipotle Mayonnaise {vegan option}
Savory Spaghetti Squash Cakes with Poached Eggs and Harissa {Gluten-Free} + a Cookbook Giveaway
Green Goddess Sandwiches
Saffron, Ricotta and Pea Pancakes {Gluten-Free}
Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}
Vegan Sushi Bowls with Miso-Roasted Asparagus and Pickled Carrot
Duck Egg Salad with Curry and Dill
Padron Pepper and Goat Cheese Tacos
Toasted Pan Bagnat with Tomatoes, Mozzarella, and Arugula
Spring Tabbouleh with Harissa and Grilled Halloumi
Miso-Harissa Roasted Carrot and Two-Potato Salad
Quinoa, Beet and Chickpea Burgers
Quinoa with Roasted Corn, Zucchini and Mint
Spring Vegetable Fried Rice
Pear, Blue Cheese and Hazelnut Tart
Smoky Tomato Butterbean Soup, with Herbed Cheddar Biscuits