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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.

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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.

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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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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.

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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

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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,

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.

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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,

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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.