Lemon-Parsley Quinoa
When simple is best, try this tangy, nutritious side dish. Quinoa (technically a seed, not a grain), is rich with texture, flavor, and nutrients.
North African Chickpea Stew
North African cooking features heady, warming spices that can be amped up or toned down to suit your style.
Mediterranean Orzo Salad
flavorful orzo salad was the recipient of much praise. The recipe was tested in the weeks leading up to the event and has developed its own fan club!
Pan-Fried Vegan Gyoza
savory Japanese dumplings, usually filled with cabbage and pork. Thankfully, I’ve found that animal products aren’t necessary when it comes to creating a rich and delicious filling.
Moroccan Carrot Pistachio Salad
The humble carrot is often overlooked while we search the produce aisle or our refrigerators for a vegetable that’s more exotic, less familiar–something with “wow appeal”.
Tofu Benedict
Benedict is back on the menu! My compassionate take on this classic brunch dish uses pan-fried tofu instead of eggs
Mediterranean Artichoke and Potato Ragout
A ragout is a slow-cooked French-style stew. While the French originally declared meat or fish as a necessary ingredient
Southwestern Breakfast Strata
If you’ve never enjoyed strata before, you’re in for a treat! This breakfast casserole (sometimes described as a savory bread pudding) was made popular by Julee Rosso
Chocolate Strawberry Shortcakes
Strawberry shortcake, a beloved harbinger of spring, unites three sublime elements; a sweet cake or biscuit, macerated strawberries, and whipped cream.
Spring Pot Pie
A lovely dish to make for a Sunday dinner or spring holiday, Chef Linda’s vegan Spring Pot Pie is full of flavor and lusciousness.
