Vegetarian
- Roasted tomato linguini
- Heirloom tomato and buratta bruschetta
- carrot ginger soup
- Curried lentil soup with butternut squash
- Sugar Snap Pea Salad
- Artichoke Hummus with Tahini
- tomatoes with crumbled blue cheese
- Vegan chocolate truffles
- Annie’s Kale and Brussels Sprouts Salad
- The brown rice morning bowl
- Beet Crostini with Goat Cheese
- Winter lettuces with pomegranate seeds
- Green bean casserole with wild mushrooms
- Fig, prosciutto, and mascarpone crostini
- Carrot cake with Mascarpone Frosting
- Cast Iron Peach Cobbler
- Ratatouille with parmagiano-reggiano
- Roasted Carrots with Baby Kale and Cumin Spiked Yogurt
- Flourless Chocolate Hazelnut Cake
- Pumpkin snack cake
- Vegan pumpkin snack cake
- Summer vegetable chopped salad
- Sambal Oelek
- Butternut squash soup with crispy sage
- Pumpkin bread with sticky molasses
- Tofu pie
- Avocado and mango salsa
- Cereal bars with homemade cherry jam
