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Recipes

Appetizers & Small Bites

Abby’s Vegan Walnut Pate
Drunk Ants on a Log
Mediterranean Dip
Potato Beet Pancakes
Quick Pickled Vegetables
Raw Zucchini Hummus
Vegan Kale Pesto

Salads

Charred Corn and Cabbage Salad
Winter Quinoa Salad
Minnesota Wild Rice Salad with Grilled Apricots
Cilantro, Lemon and Corona Bean Salad
Marinated Mushrooms and Asparagus Salad
Orange Fennel Salad with Feta and Sunflower Seeds
Raw Kale Salad with Pineapple and Tahini
Watermelon Caprese Salad

Side Dishes

Cilantro, Lemon and Corona Bean Salad
Marinated Mushrooms and Asparagus Salad
Marinated Tomatoes
Quick Pickled Vegetables
Summer Tomato Sauce
Sunchokes with Grapefruit and Honey
Wilted Greens

Main Courses

Collard Green Cakes with Caramelized Cauliflower Quinoa
Iron Chef Clams
Mushroom and Apple Quinoa

End of Summer Succotash
Seared Pork with Ponzu Vinaigrette
All Local Chicken

Baked Quinoa Burgers
Bok Choy Hash with Poached Eggs
Chef Sandwich
Hostess Quinoa
Cider-Braised Chicken
Lemon Quinoa with Ricotta and Peas
Orange Cinnamon Chicken with Honey and Delicata Squash
Scallops with Mango, Basil and Radicchio
Spring Salmon with Green Garlic, Radish and Peas
Sweet Chicken Tacos with Dandelion Greens

Soup

Vegan Corn Soup
Coconut Broccoli Soup
Tomato Ginger Soup
Coconut Curry Squash Soup

Dips, Sauces & Condiments

Abby’s Vegan Walnut Pate
Mediterranean Dip
Raw Zucchini Hummus
Vegan Kale Pesto

Preserved Herbs

Drinks

Green Smoothie
Cherry Shrub
Raspberry Ginger Spritzer

Desserts & Sweets

Vegan Coconut Pumpkin Pie
Apple Pie Granola

Cinnamon Pinwheel Cookies

Toasted Coconut Ice Cream
Hot Date Bars with Crunchy Quinoa
Fig & Nut Granola
Plantation Bars
Raw Carrot Cake Cookies
Raw Cashew Cookies
Raw Cashew Cheesecake
Sesame Cashew Squares

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