Recipe Index

Breakfast

Baked Oatmeal with Earl Grey, Prunes, and Almonds
Eggnog French Toast
Fried Egg and Arugula English Muffin Sandwiches
Galentine’s Day Buckwheat Waffles with Chocolate Sauce and Orange Whipped Cream
Kale and Mango Smoothie
Morning Glory Muffins
Power Oatmeal
Sourdough Waffles

Salads

Acorn Squash Salad with Green Dressing
Brussels Sprouts Slaw with Thyme Roasted Almonds
Carrot, Farro, and Kale Salad
Cucumber Salad
Delicata Squash and Kale Salad with Maple Vinaigrette Green Peach Salad
Eggplant Quinoa Salad
Farro and Lentil Salad with Currant and Pine Nut Relish
Fennel, Citrus, and Avocado Salad
Fennel-Tomato Salad with Chickpeas and Mint
Kale Caesar Salad
Mediterranean Farro Salad with Pesto Dressing
New Potato and Lentil Salad
Peach and Tomato Sourdough Panzanella
Radicchio Panzanella from “Eat This Poem”
Radicchio Salad with Gorgonzola and Hazelnuts
Sweet Potato and Coriander Buckwheat Salad
Squash and Farro Salad

Main Meals

After Shift Spaghetti
Arugula Pizza
Baked Pasta with Acorn Squash, Butter Beans, and Kale
Black Bean Tacos with Mango Salsa

Blue Zone Burrito Bowls
Brussels Sprouts Burrata with Pomegranats
Chana Masala
Chard and Chickpea Pasta with Golden Raisins
Corn and Quinoa Patties with Chives
Creamed Lentils with Tomato Paste and Ginger
Eggplant Stew with Chickpeas and Paprika
Kale Stuffed Double Baked Potatoes
Leek and Spinach Quiche
Lentil Bolognese
Moroccan Ratatouille
Mujadara
Mushroom Risotto with Salsa Verde
Mushroom, Shallot, and Sage Frittata
Shakshuka
Spaghetti with Figs and Walnuts
Summer Squash Fritters
Zucchini, Basil, and Brie Pasta

Soups

Adzuki Bean, Squash, and Miso Soup
Cabbage and Rice Soup with Paprika and Sherry

Caramelized Onion Miso Stew
Carrot and Coconut Dal
Cauliflower and Brown Ale Soup
Celery Root and Parsnip Soup with Apple Butter
Creamy Potato Chowder with Watercress
Garlic Soup
Gazpacho
Lentil Minestrone
Smokey Squash-Tomato Soup
Smooth Lemon Lentil Soup
Vegetarian Harira
White Bean and Cabbage Soup with Rosemary
White Beans with Fennel, Lemon, and Tomato
Winter Ribollita

Sides

Baked Sweet Potato Fries with Miso Aioli
Manchego Kale
Radishes on Toast, Three Ways
Skordalia

Drinks

Autumnal Hot Chocolate
Cup of Love
The Green Palm
Horchata de Arroz
London Fog
Masala Chai
Rose Posca
Sparkling Lavender Lemonade
Turmeric Latte with Cinnamon and Honey

Desserts

Apple Pie with Rye Crust
Basil Lemon Italian Ice
Chocolate Buckwheat Cookies with Orange
Chocolate Torte with Whipped Cream and Pistachios
Earl Grey Tea Cookies
Lavender Sablés
Nectarine Pie
Olive Oil Banana Bread with Lemon Glaze
Rhubarb, Cherry, and Strawberry Crumble
Rhubarb Clafouits
Smoked Salt and Rye Chocolate Chip Cookies
Spelt Blueberry Scones
Sautéed Dates
Sweet Potato Tea Cake
Thyme Kissed Lemon Squares
Zucchini Bread

Miscellaneous 

Cranberry Chutney with Crystalized Ginger and Currants
Crème Fraîche
Easy Quick Pickled Red Onions
Grapefruit and Bay Marmalade
Gougères with Gruyere and Shallots
Homemade Hummus with Paprika Butter
Homemade Ricotta
Marinated Feta
Miso Popcorn with Aleppo Pepper
Strawberry Salsa

Writings

Dear Bon Appétit: We Are Not Brooklyn