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Side Dish
Shaved Brussels Sprouts Slaw with Bacon and Pecans
In Transition Meal: Tomatoes, Figs & Salute to Summer
Seasonally simple garden Heirloom Tomato Salad
Grilled Artichokes & Stems with Tarragon Garlic Butter, a edible extension of the heart
Cucumber and Zucchini Carpaccio Salad – Cristina Ferrare’s Big Bowl of Love
Fried Minted Artichokes – A new addition to the Spring garden
Spring Sweet Pea/Asparagus Pickles
Homemade Kumquat Marmalade with Brie Cheese
Baked Sweet Pea Pot Stickers w/ Ginger Soy Dip
Brown Butter and Oat Scones
Sriracha Honey Glazed Buffalo Wings
Cinnamon Rolls – The Quest with Vietnamese Cinnamon
Orange & Fennel Salad with Toasted Fennel Vinaigrette – Welcoming Citrus Season
Cowboy Bacon Chili Cheese Fries
Roasted Acorn Squash w/ Sage, Pine Nuts & of course, Butter
Roasted Brussels Sprouts with Sriracha and Mint
Persimmon Fool Pudding from Persimmon overload
Broiled Leeks with Fresh Apple Vinaigrette
Tuna & Spinach Bruschetta
Garlic Knots – Tying together the Past & the Present
Prosciutto, Sour Cream & Feta Stuffed Cucumbers
Pickled Green Tomatoes & The Butcher and the Vegetarian
The Hungry Travelers Video- A California Avocado Story & Guacamole Recipe
Vietnamese Style Pickled Carrots from Eating Local Cookbook
Fresh Peas & Mint- Signs of Spring & Garden changes
Braised Brussels Sprouts in Bacon and Shallots
Beet Greens and Goat Cheese Crostini- Eat your greens
Endive & Radicchio Salad w/Creamy Parmesan Dressing from Rancho La Puerta Cookbook
Ginger Bacon Soybean (Edamame) Soup
Baked Brussels Sprouts w/Parmesan Cheese – Haters to Lovers
Crispy Potato Pancakes
Grilled fennel bulbs, parmesan, olive oil, sea salt, lemon juice
Mandarin Crème Brûlée Recipe
Roasted Brussels Sprouts w/ Balsamic Vinegar
Creamy Meyer Lemon Vinaigrette Salad + Victory Gardening
Creamy Stovetop Spinach Dip
Grilled Eggplant – Rosa Bianca Eggplant Heirloom Variety
Heirloom Tomato + Japanese Shiso Salad Recipe
Salad of Grilled Shrimp & Wilted Mizuna Mustard Greens
Quite Possibily “The World’s Smallest Carrot Dish” Spring Carrots with Mint and Quinoa
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