Root vegetable hash browns with scallionsBaby potatoes are mixed with carrots, parsnips and sweet potatoes, giving these hash browns heaps of texture, color and flavor!
Roasted Belgian endives with citrus-pine nut vinaigrette and tarragonRoasting endives mellows their bitterness and makes them tender. And served with a creamy citrus-pine nut vinaigrette, they’re super-delicious!
Vegetable cassoulet with sourdough-olive oil croutonsMade with flageolet beans and a vegetable mirepoix, this aromatic cassoulet is easy to prepare and deliciously creamy. A bowl full of goodness!
Muddled tangerine-rosemary fizzTangerines are muddled with fresh rosemary to make a thirst-quenching, highly sippable and totally delicious non-alcoholic drink!
Spicy beet-green crostiniServed on top of toasted baguette slices, these spicy, tender beet greens make a mouthwatering hors d’oeuvre or appetizer.
Open-face avocado hummus sandwich with pickled shallots and baby spinachThis sandwich is downright addictive! The pickled shallots bring a marvelous contrast to the creamy avocado hummus and delicate baby spinach.
Avocado hummus with toasted coriander and avocado oilThis version of the famous dip is made with ripe avocados. It makes the creamiest hummus you’ll ever taste!
Shaved fennel salad with roasted radicchio and white truffle oilQuick and easy to prepare, and gorgeous to look at, this mouthwatering salad is perfect for dinner parties!
Tuscan kale and cannellini bean soup with garlic crostiniLoaded with chewy kale and creamy beans, this soup is amazingly flavorful. Comfort food that’s also healthy; now that’s the best there is!
Spaghettini with walnut sauce and goat cheese fondutaA light, tangy goat cheese fonduta and rich-tasting walnuts make for an utterly luscious and delectable pasta sauce. A modern take on a classic recipe.