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Blistered Shishito Peppers

Try Chef Linda’s easy recipe for blistered shishito peppers. They’re the perfect starter for any meal or party. Low cost and low effort…it doesn’t get any easier than that!

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Butter Bean Bruschetta

Humble, satisfying, and so delicious, Chef Linda’s rustic bruschetta has everything you need in a meal; beans, greens, bread…and lots of flavor.

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Rainbow Tartare of Carrot, Beet, and Avocado

Tartare is used to describe a dish that is served raw, often made with steak or salmon. Try Chef Linda’s vegan Rainbow Tartare which takes this dish to a new level in taste, health, and beauty.

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Creamy Spinach Artichoke Dip

Serve with tortilla chips or toasted pita wedges and get ready for the rave reviews!

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Butternut-Sage Crostini with Herbed Cashew Cheese

This elegant fall appetizer has several steps, but most can be made well in advance to save time. To simplify further without sacrificing flavor

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Free-Form Garden Lasagna

Summer calls for less formality, less structure. It also screams abundance and fresh, good food. This dish reflects the druthers of the season,

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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.

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Simple Winter Citrus Salad

Some say February is the cruelest month; so close to spring but struggling to free itself from winter’s chilly embrace.

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BBQ Jackfruit Nachos

Simple or elaborate, one can hardly go wrong when making nachos.

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Deviled Potatoes

Working as a chef at Catskill Animal Sanctuary can often feel like an episode of “Dinner: Impossible.”

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