recipes

appetizers Basics Biscuits, Scones, and Pastries bread breakfast brunch Cakes and Cupcakes Cookies, Brownies, and Bars Custards and Puddings dairy-free dessert dinner Drinks fall gluten-free holiday ice cream lunch Main Courses Noodles and Pasta Pies, Tarts, and Galettes popsicles round up salad sandwiches Sauces, Salsas, and Dips savory Sides snacks soup spring summer sweets vegan vegetarian winter

Sides

Green Goddess Potato Salad {updated}
Apple Chicory Salad with Fennel, Walnuts, and Grana
Roasted Delicata Squash with Miso Butter
Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill
Tomato Baked White Beans with Feta and Lemon Parsley Oil
Japanese Sweet Potato Oven Fries with Wasabi Aioli
Beet, Citrus, & Chicory Salad with Ricotta Salata and Pistachios
Cheesy Sweet Potato Kale Galette {gluten-free, whole-grain}
Roasted Eggplant Panzanella with Capers, Olives, and Pine Nuts {gluten-free, vegan option}
Creamy Cardoon Mac and Cheese {gluten-free}
Spring Greens Salad with Fennel, Radish & Miso-Buttermilk Dressing {plus a day in Sonoma}
Herbed Kale Salad with Persimmon, Pomegranate and Maple-Cumin Dressing
Persimmon + Pomegranate Salad with Burrata + Pistachio Dukkah
Cumin and Honey Roasted Carrots, Ricotta, and Gremolata
Roasted Sweet Potato and Quinoa Salad with Chile and Lime
Gluten-Free Cornbread Stuffing with Chestnuts, Leeks, and Chanterelles
Farro and Cucumber Salad with Feta, Dill and Mint
Miso-Harissa Roasted Carrot and Two-Potato Salad
Two-Bean Potato Salad
Green Goddess Potato Salad
Spiced Sweet Potato Oven Fries
Oven Roasted Potatoes and Parsnips