Vegetarian Recipes

Faith’s Saffron Rice and Edible Mosaic Cookbook Launch

Butternut Squash with Brussels Sprouts and a Secret Ingredient

Creamy Garden Tomato Soup in the Vitamix

Roasted Zucchini with Pecorino and Toasted Almonds Inspired by Basi Italia

Sunset Tomato Jam Recipe

Sweet Potato Tacos Three Ways

How to Love a Radish

Savory Sweet Potato Grits

Kale and Farm Fresh Poached Eggs

Roasted Zucchini, First Fruits from our Garden

Squash Blossoms Stuffed with Goat Cheese and Roasted Rhubarb Compote

Cauliflower Pizza Crust Topped with Arugula Salad

Penne Pasta with Brussels Sprouts, Lemon, Capers, Breadcrumbs

Four Cheese Sweet Potato Lasagna

Local Lettuce, Honey Goat Cheese Salad Dressing

Savory Chive Cheesecake with Potato Chip Crust

Green Potato Soup with Watercress, Leeks

Hunger Games Dandelion Salad with Blood Orange Salad Dressing

Roasted Beet Pasta with Beet Gnocchi, Cream Cheese, Poppy Seeds

Bacon Roasted Cauliflower.

Kale and Green Olive Frittata

Tuscan White Bean Bruschetta with Crispy Kale and Prosciutto

Crostini with Edamame Avocado Spread

Shredded Brussels Sprouts Salad with Baby Peas, Toasted Almonds and Lemon

Red and Golden Beet Crostini with Goat Cheese and Honey

Purple Potatoes with Blue Cheese

Potato Cake with a Ruffled Egg and Brussels Sprouts

Brussels Sprouts Gnocchi Pan Fried with Sage Browned Butter