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Vegetarian
Crunchy, Sweet, and Tangy Bread and Butter Pickles
Grilled Corn Salad with Smoky Vinaigrette
Creamy Avocado Dip or Dressing- A Failure Worth Keeping
Air Fryer Garlic Lemon Mushrooms
Cabbage Vegetable Pad Thai
Garlic Butter Mushrooms and Onions with White Wine
Air Fryer Roasted Cauliflower with Sriracha
Butter Rum Apple Crisp Tart & Pink Pearl Apples
Crispy Sweet Potato Croquettes with Bacon
Air Fryer Roasted Brussels Sprouts with Balsamic
Zucchini Pad Thai Noodles “Zoodles”
Homemade Sun Dried Tomatoes in the Sun
Creamy Chili Hot Sauce (Spicy Sriracha Mayo) on French Fries
For the Love of Brussels Sprouts: Recipes for Holiday and Everyday
Vegetarian Smashed Cauliflower and Roasted Asparagus Sandwich
Homemade Caesar Salad Dressing that Everyone’s been asking for
Butternut Squash and Cauliflower Curry
Roasted Zucchini with Cheese and Herbs
Quick Pickled Sugar Snap Peas with Mint
Red Rice Salad w/ Mint and Shallot Vinaigrette – A favorite whole grain
Gabrielle’s Winter Creamed Corn and Tomato Soup
Homemade Strawberry Crossover Puff Pastries
Baked Butternut Squash Crumble-Casserole Recipe
Crispy Baked Beet Green Chips
Refreshing and Light Sesame Cucumber Carrot Salad
Baked Sweet Onion Dip Recipe and Bountiful Cookbook Dinner
Teriyaki Glazed Roasted Brussels Sprouts
Sriracha Roasted Cauliflower Recipe and Signing at OXO in NYC
Roasted Broccoli Grilled Cheese and More from Our Cookbook
Pomegranate Juice & Green Globe Pomegranates
Crispy Quinoa Fritters
Tomato Salad with Burrata Cheese and Dr. Wyches Heirlooms
Pan Roasted Brussels Sprouts with Fish Sauce & Lime
The Homemade “Hot-Mess” Grilled Cheese- An Anniversary Lunch
Baked Sriracha Spaghetti Squash with Turkey & Kid/Puppy Training
Baked Kale Chips with Sea Salt and Black Pepper
Mini Garlic and Mozzarella Bread Bowls
Tomato Chutney Grilled Cheese Sandwich
Vietnamese Pickles Carrots & Daikon , My Family Recipe
Tomatillo Salsa Recipe and Food & Wine Festival Ixtapa/Zihua, Mexico
Garden at Dusk & garden recipes
Roasted Delicata Squash with Rosemary
Roasted Figs with Red Wine and Sage
In Transition Meal: Tomatoes, Figs & Salute to Summer
Grilled Artichokes & Stems with Tarragon Garlic Butter, a edible extension of the heart
Sauteed Peas w/ Yuzu Kosho- Savoring Every Moment of Life – Last of our Sugar snaps
Cucumber and Zucchini Carpaccio Salad – Cristina Ferrare’s Big Bowl of Love
Stuffed Tomatoes w/ Quinoa, Soft Tofu
Hate ’em or Love ’em- Beets?
Homemade Whole Wheat Oatmeal Sandwich Bread w/ Tomato Jam
Orange & Fennel Salad with Toasted Fennel Vinaigrette – Welcoming Citrus Season
Roasted Acorn Squash w/ Sage, Pine Nuts & of course, Butter
Persimmon Fool Pudding from Persimmon overload
Rustic Brandied Pear Galette with Caramel Sauce
Broiled Leeks with Fresh Apple Vinaigrette
Garlic Knots – Tying together the Past & the Present
Tomato Tarts – Tomato overload & left over dough
Nectarine & Raspberry Cobbler – Summertime Memories
Mint Chocolate Chip Ice Cream
Prosciutto, Sour Cream & Feta Stuffed Cucumbers
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