Coconut Lime Hearts of Palm Fillets
Chef Linda’s recipe for Coconut Lime Hearts of Palm Fillets simmered in luscious coconut milk and ginger is perfect for a simple but elegant vegan main course.
Brussels Sprouts Slaw
Move over cabbage! Try this light and delicious Brussels sprouts slaw this summer and enjoy the light, delicate flavor and texture of this classic side dish.
Creamy Spinach Artichoke Dip
Serve with tortilla chips or toasted pita wedges and get ready for the rave reviews!
Shredded Brussels Sprouts Salad with Dried Cherries and Pistachios
Raw Brussels sprouts make a delightful, unexpected salad when thinly sliced and tossed with a sweet and tangy vinaigrette. Pistachios add crunch and dried cherries add the perfect amount of sweetness.
Super Bowl Stromboli
There’s never been a Super Bowl tie, until now! These two stromboli fillings are equally scrumptious and deserve to go head-to-head on game day,
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
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,
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.
Almond and Olive Tapenade
If you love olives and all things salty and briny, you love tapenade. Full of texture and bright, sharp flavors, tapenade is a staple in my house. On crackers, bread, or straight out of the jar,
Beet Napoleons
Want a festive and fun appetizer…or a way to get “beet haters” to unsuspectingly eat beets? Try this recipe for Beet Napoleons! Certain members of my family swear they are tried-and-true beet haters.
