Recipes

Appetizers/Snacks
Asparagus, mushroom, fennel and tofu dumplings
Beet and goat cheese pierogies
Biscuits with leeks and white cheddar 
Biscuits with olives, feta and sun-dried tomatoes 
Blueberry and orange zest muffins 
Broccoli, leek, dill and sun-dried tomato mini-quiches
Calzones with pear and gorgonzola or beet and sage-hazelnut pesto 
Gingersnaps, chewy
Kale Chips 
Mixed herb and couscous patties with roasted pepper and tomato salsa 
Mushroom and chestnut pate, vegan 
New potato, mushroom and goat cheese mini-galettes 
Quinoa with roasted tomatoes, shallots and basil puree 
Roasted butternut squash and sage biscuits
Roasted mushroom bruschetta
Smoky, spicy black chickpea, corn and pepper salsa
Wild chickpea (cicerchie) and mustard greens bruschetta
Zucchini fritters, poached eggs and hollandaise 

Baking
Blueberry and orange zest muffins 
Biscuits with leeks and white cheddar
Biscuits with olives, feta and sun-dried tomatoes
Gingersnaps, chewy 
Olive, red onion and basil bread 
Pesto and olive tapenade biscuits
Roasted butternut squash and sage biscuitsRye bread (with egg salad, radishes and pesto)
White bread
Whole wheat, delicata squash and ginger muffins

Basics
Chili flakes 
Corn tortillas 
Fire roasted tomato pizza sauce
Pistachio-basil pesto
Pizza Dough
Quinoa 
Roasted potatoes
Squished squash sauce for pasta 
Tomato sauce

Breakfast
Baked egg, avocado and brown rice patty stack
Broccoli, leek, dill and sun-dried tomato mini-quiches 
Crispy potatoes, parmesan eggs and sauteed mushrooms
Mixed herb and couscous patties with roasted pepper and tomato salsa 
Oatmeal, baked with apples and pears
Skillet eggs with arugula, potato and mushrooms
Sweet potato, shallot, onion and mushroom breakfast skillet
Parsnip, potato and white cheddar hash-browns
Pesto and olive tapenade biscuit, breakfast sandwich
Portobello mushroom breakfast sandwich
Spring vegetable and quinoa frittatas 
Veggie burger, breakfast
Whole wheat, delicata squash and ginger muffins
Zucchini fritters, poached eggs and hollandaise 

Pasta
Buttercup squash and leek ravioli with buttermilk-parmesan sauce
Deconstructed pesto pasta salad
Eggplant, mushroom and bean pasta salad
Israeli couscous with roasted summer vegetables
Lasagna with roasted fall vegetables 
Squash and leek ravioli, veganTortellini with porcini mushroom sauce and pesto
Toasted wheat orecchiette with zucchini, fennel, asparagus and pesto

Pizza
Anchovy, caper and marinated eggplant pizza
Apricot, fennel, rosemary and gorgonzola pizza
Calzones with pear and gorgonzola or beet and sage-hazelnut pesto
Fig, fennel, pistachio and peppercress pizza
Mushroom, leek and sun-dried tomato orzo 
Naan pizza with roasted mini-shiitake mushrooms
Roasted delicata squash and leek pizza
Sea asparagus, shiitake and meyer lemon zest pizza

Salads
Brown rice sushi bowl
Couscous with maple-orange glazed tofu and avocado
Deconstructed pesto pasta salad
Eggplant, mushroom and green bean pasta salad
Green bean, roasted potato and corn salad
Golden beet, shallot and hazelnut salad with gorgonzola 
Israeli couscous with roasted summer vegetables 
Lemony lentil and quinoa salad with roasted garlic 
Mushroom, leek and sun-dried tomato orzo 
Orzo, new potato and mixed veggie salad with creamy avocado 
Poached egg, spinach and crouton salad with meyer lemon-poppyseed dressing 
Quinoa with roasted tomatoes, shallots and basil puree 
Quinoa with balsamic brussel sprouts, golden beets, hazelnuts and gorgonzola
Roasted cauliflower, shallot, pistachio and green olive quinoa 
Roasted eggplant, zucchini, winter squash and chickpeas 
Roasted fennel, pomegranate, orange and avocado salad 
Roasted potato, mushroom and green bean quinoa with tarragon-dijon dressing
Roasted squash and pomegranate salad with orange-miso dressing
Roasted squash, potato and apple salad 
Snow pea, mango and golden tofu salad with peanut-lime dressing
Summer tomato, sweet corn and roasted yellow zucchini salad
Warm tomato caprese salad
White and pink grapefruit, roasted fennel, lemony arugula and couscous salad 

Sandwiches
Egg salad, radish, pesto and rye bread sandwiches
Grilled Cheese Pita 
Panini with pesto, avocado and grilled veggies 
Peanutty brown rice, crispy tofu and veggie wrap
Portobello mushroom breakfast sandwich 

Soups
Carrot, sweet potato, apple and pear soup 
Creamy roasted asparagus soup 
Curried pea soup 
Lentil, leek and red kuri squash soup
Miso soup with tofu, broccoli, bok-choy and mushrooms 
White bean and sweet potato stew
Tomato soup 
Tacos
Black chickpea tacos with fresh salsa, guacamole and watercress 
Naan tacos with sweet potato, fresh corn salsa and guacamole 
Spicy lentil tacos with fresh salsa, corn tortillas and beet-cabbage slaw 

Vegan
Asparagus, mushroom, fennel and tofu dumplings 
Brown rice sushi bowl
Carrot, sweet potato, apple and pear soup
Cannelli beans, roasted potatoes and mushroom gravy
Cauliflower steaks with olive relish
Couscous with maple-orange glazed tofu and avocado
Couscous with olives, summer vegetables and roasted pumpkin seeds
Creamy roasted asparagus soup
Crispy tofu and coconut curry noodle bowl
Gomae inspired noodle dish with sea asparagus
Green bean, roasted potato and corn salad 
Kale Chips 
Lemony lentil and quinoa salad with roasted garlic 
Lentil, leek and red kuri squash soup 
Miso soup with tofu, broccoli, bok-choy and mushrooms 
Mixed herb and couscous patties with roasted pepper and tomato salsa
Mushroom and chestnut pate, vegan
Mushroom, leek and sun-dried tomato orzo
Olive, red onion and basil bread 
Orzo, new potato and mixed veggie salad with creamy avocado 
Peanutty brown rice, crispy tofu and veggie wrap 
Peanutty noodle bowl
Quinoa with roasted tomatoes, shallots and basil puree
Roasted cauliflower, shallot, pistachio and green olive quinoa 
Roasted eggplant, zucchini, winter squash and chickpeas 
Roasted fennel, pomegranate, orange and avocado salad 
Roasted squash, potato and apple salad 
Roasted Turnip, leek and purple potato quinoa with heirloom beans
Smoky, spicy black chickpea, corn and pepper salsa
Snow pea, mango and golden tofu salad with peanut-lime dressing
Soba noodles with kale flowers, mango, crispy tofu and hazelnut sauce 
Squash and leek ravioli
White and pink grapefruit, roasted fennel, lemony arugula and couscous salad 
White bean and sweet potato stew 
Wild chickpea (cicerchie) and mustard greens bruschetta
Tomato soup

Spring
Asparagus, mushroom, fennel and tofu dumplings 
A spring-meets-winter salad
Creamy roasted asparagus soup
Roasted potato, mushroom and green bean quinoa with tarragon-dijon dressing 
Snow pea, mango and golden tofu salad with peanut-lime dressing 
Soba noodles with kale flowers, mango, crispy tofu and hazelnut sauce 
Spring vegetable and quinoa frittatas 
Toasted wheat orecchiette with zucchini, fennel, asparagus and pesto

Summer
Black chickpea tacos with fresh salsa, guacamole and watercress
Gomae inspired noodle dish with sea asparagus
Green bean, roasted potato and corn salad
Mixed herb and couscous patties with roasted pepper and tomato salsa 
Naan tacos with sweet potato, fresh corn salsa and guacamole
Orzo, new potato and mixed veggie salad with creamy avocado
Quinoa with roasted tomatoes, shallots and basil puree
Summer tomato, sweet corn and roasted yellow zucchini salad
Smoky, spicy black chickpea, corn and pepper salsa
Strawberry spinach salad
Summer salads
Tomato sauce
Tomato soup

Autumn
Beet and goat cheese pierogies 
Blueberry and orange zest muffins 
Chickpea, eggplant and chili curry with oranges and pomegranate 
Crispy tofu and coconut curry noodle bowl
Kale Chips 
Lasagne with roasted fall vegetables 
Miso soup with tofu, broccoli, bok-choy and mushrooms
Panini with pesto, avocado and grilled veggies 
Peanutty noodle bowl 
Roasted cauliflower, shallot, pistachio and green olive quinoa 
Spicy lentil tacos with fresh salsa, corn tortillas and beet-cabbage slaw 
Warm tomato caprese salad 
Zucchini fritters, poached eggs and hollandaise 

Winter
A spring-meets-winter salad 
Biscuits with leeks and white cheddar
Blueberry and orange zest muffins
Buttercup squash and leek ravioli with buttermilk-parmesan sauce 
Calzones with pear and gorgonzola or beet and sage-hazelnut pesto 
Cannelli beans, roasted potatoes and mushroom gravy
Carrot, sweet potato, apple and pear soup 
Cauliflower steaks with olive relish 
Couscous with maple-orange glazed tofu and avocado 
Crispy potatoes, parmesan eggs and sauteed mushrooms 
Galette with fennel, apple, parsnip, zucchini and pesto-ricotta 
Golden beet, shallot and hazelnut salad with gorgonzola 
Golden beet and apple medallions, pomegranate and frisee salad with apple-lime dressing 
Leek and acorn squash risotto 
Lentil, leek and red kuri squash soup 
Miso soup with tofu, broccoli, bok-choy and mushrooms 
Mushroom and chestnut pate 
Mushroom, leek and sun-dried tomato orzo 
Naan pizza with roasted mini-shiitake mushrooms 
New potato, mushroom and goat cheese mini-galettes 
Oatmeal, baked with apples and pears 
Parsnip, potato and white cheddar hash-browns Quinoa with balsamic brussel sprouts, golden beets, hazelnuts and gorgonzola 
Roasted butternut squash and sage biscuits
Roasted delicata squash and leek pizza
Roasted eggplant, zucchini, winter squash and chickpeas 
Roasted fennel, pomegranate, orange and avocado salad
Roasted mushroom bruschetta 
Roasted potato salad
Roasted squash, potato and apple salad 
Roasted squash and pomegranate salad with orange-miso dressing 
Roasted Turnip, leek and purple potato quinoa with heirloom beans
Skillet eggs with arugula, potato and mushrooms
Squash and leek ravioli, vegan 
Squished squash sauce for pasta
Sweet potato, shallot, onion and mushroom breakfast skillet 
Swiss chard, leek and potato phyllo pie
White and pink grapefruit, roasted fennel, lemony arugula and couscous salad
White bean and sweet potato stew