Recipes

Asparagus and Goat Cheese Tart5

Appetizers

Antipasti Platter – Roasted Eggplant, Peppers and Tomatoes with Burrata
Asparagus and Goat Cheese Tart
Buffalo Wing Popcorn
Buffalo Wings Two Ways
Chevre with Lemon, Pepper and Herb Crust
Cranberry Jalapeno Cream Cheese Dip
Crostini with Fava Beans and Lemon Ricotta
Endive Salad Bites
Feta, Chili and Lemon Dip
Fried Green Tomatoes with Buttermilk Lime Sauce
Glazed Pecans
Grilled Oysters with Garlic Chipotle Butter
Kusshi Oysters with Jalapeno Mignonette
Mango Margaritas
Orange Kissed Seed Crackers with Red Pepper Rosemary Spread
Pan Seared Artichokes with Blackened Garlic
Potato Latkes
Quinoa Black Bean Sliders with Sriracha Aioli
Quinoa Cauliflower Cakes with Tzatziki Sauce
Root vegetable Chips with Scallion Parmesan Aioli
Salt and Pepper Shrimp with Garlic and Chile
Scallop Ceviche with Avocado and Tomatillo
Tortillas with Grilled Pineapple Salsa
White Bean and Kale Dip 

Beverages

Avocado Mango Smoothie
Citrus Strawberry Infused Water
Lemon Cucumber Mint Water
Limoncello
Mango Margaritas
Watermelon Breeze

Breakfast

Avocado Mango Smoothie
Avocado Toast with Coconut Bacon
Breakfast Galette
Breakfast Polenta in a Mug
Eggs Baked in Avocado Cups
Egg in a Basket
Frittata with Potatoes and Beet Greens
Oat Nut Bars
Old Fashioned Pancakes
Rancho La Puerta Granola 
 

Canning and Preserving/Gifts

Chevre with Lemon, Pepper and Herb Crust
Glazed Pecans
Homemade Red Pepper Flakes
Limoncello
Oat Nut Bars
Preserved Lemons

Chicken

Buffalo Wings Two Ways
Jerusalem Chicken with Fava and Spring Vegetable Saute
MargherWhy You Should Thin the Carrots in Your Garden – Or Not!ita and Pesto Chicken Pizzas on White Whole Wheat Crust

Desserts

Bittersweet Chocolate Mousse
Bittersweet Chocolate Mousse Party Sized
Dark Chocolate Bark
Flourless Chocolate Brownie Cookie
Glazed Pecans
No Bake Mini Cheesecakes with Raspberry Sauce
Oat Nut Bars
Santa Rosa Plum Crisp
Vanilla Brandy Pear Galette

Garden

Creative Garden Ideas
Homemade Non-Toxic Weedkiller
Homemade Red Pepper Flakes
In My Garden – April 
In My Garden – June
Why You Should Thin the Carrots in Your Garden – Or Not!
 

Jewish

Apple Honey Challah
6 Braid Challah
Israeli Couscous with Asparagus, Baby Spinach and Morel Mushrooms
Jerusalem Chicken with Fava and Spring Vegetable Saute
Passover Redux 2014
Potato Latkes

Pasta

Avocado Pesto Pasta
Farmer’s Market Pasta and Balsamic Marinated Beets
Israeli Couscous with Asparagus, Baby Spinach and Morel Mushrooms

Kale Pesto Pasta
Lasagne Pinwheels with Confetti Topping
Mushroom Pappardelle with Braised Greens
Pasta with Fried Lemons, Kale and Chili Flakes
Pasta Primavera with Summer Squash, Peas and Arugula
Pasta Puttanesca with Roasted Eggplant
Spaghetti Carbonara with Shiitake ‘Bacon’
Spaghetti with Cauliflower, Capers and Lemon
Spaghetti with The Best ‘No Cook’ Tomato Sauce

Spaghetti with Fresh Tomatoes and Basil

Pizza

Asparagus and Goat Cheese Tart
Cauliflower Crust Pizza
Eggplant Mini Pizza
Margherita and Pesto Chicken Pizzas on White Whole Wheat Crust
Quinoa Crust Pizza with Goat Cheese, Meyer Lemon and Basil
Zucchini Crust Pizza with Grilled Eggplant and Roasted Red Pepper

Salad

Arugula Salad with Roasted Corn and Edamame 
Balsamic Marinated Beets
Beet and Citrus Salad with Goat Cheese and Pine Nuts
Black Barley, Fennel and Radish Salad
Black Bean and Mango Salad with Avocado Ranch
Black Bean Quinoa Salad
Broccoli Slaw with Cranberries and Toasted Almonds
Caramelized Endive with Brown Butter Sage Sauce
Char Roasted Eggplant and Bell Peppers with Olives, Tomatoes and Goat Cheese
Composed Salad
Crab Quinoa Tower
Cucumber Ribbons with Red Onion, Feta and Mint
Endive Salad Bites
Fennel Citrus Salad with Avocado and Olives
 Gorgonzola with Fennel Citrus Salad
Grilled Avocado Caprese Salad
Grilled Romaine and Tomato with Gorgonzola
Israeli Couscous with Asparagus, Baby Spinach and Morel Mushrooms
Layered Beet Salad with Glazed Pecans and Citrus Vinaigrette
Quinoa Salad with Artichokes, Olives and Chickpeas
Roasted Beet and Tomato Salad
Roasted Beet Salad with Ripe Peaches and Goat Cheese
Root Vegetable Slaw with Burrata
Scallop Ceviche with Avocado and Tomatillo
Spicy Thai Salad
Tabouleh (Grain Free)
Tomatoes Mozzarella and Peaches with Balsamic Reduction
Wedge Salad
Winter Green Salad with Crispy Quinoa
Zucchini and Apple Spirals with Basil and Mint Salad

Soup

Black and White Chili with Garlic Toast
Black Bean Chili Con Quinoa
Butternut Squash and Potato Soup with Crispy Fried Sage
Butternut Squash Soup with Polenta Towers
Carrot Coconut Soup and Marinated Tofu Triangles over Farro
Carrot Sweet Potato Soup with Turmeric
Coconut Curry Butternut Squash Soup
Creamy Cauliflower Leek Soup
Creamy Morel Mushroom Soup
Dahl Lentil Soup with Quinoa Cauliflower Cakes
Mushroom Barley Soup with Cannelini Beans
Spicy Black Bean Soup
Swiss Chard Soup with Arugula Salad
Vegetarian Tom Kha Soup
Winter Squash Soup with Wedge Salad
 

Pescetarian (Fish and Seafood)

Coconut Curry Fish with Red Ginger Rice
Crab Quinoa Tower
Fish in Parchment
Ginger Shrimp with Sugar Snap Peas
Grilled Oysters with Garlic Chipotle Butter
Grilled Striped Bass with Chimichurri Sauce
Kusshi Oysters with Jalapeno Mignonette
Lobster Risotto
Maple Bourbon Glazed Salmon
Miso Braised Cod with Littleneck Clams with Latkes
Mojo Bass with Beans and Rice
Roasted Cod with Fennel, Potatoes and Rainbow Carrots
Pan Roasted Halibut with Meyer Lemon Beurre Blanc
Roasted Halibut with Lemon, Tomatoes and Capers
Roasted Salmon with Cauliflower Puree and Maple Citrus Glazed Carrots
Salt and Pepper Shrimp with Garlic and Chile
Scallop Ceviche with Avocado and Tomatillo
Seared Ahi Tuna with Sunomono
Seared Scallops with Zucchini “Pasta”
Sesame Crusted Salmon
Shrimp Lettuce Wraps with Coconut Rice and Bok Choy
Singapore Chili Crab
Spicy Fish Tacos

Tofu

Marinated Tofu Triangles over Farro
Chili Lime Grilled Tofu with Avocado Mango Salsa
Crispy Glazed Tofu and Bok Choy
Eggplant Kale and Tofu with Black Bean Sauce
Green Curry Tofu
Roasted Tofu with Miso Glaze
Spicy Sesame Tofu, Broccoli and Mushrooms
Spicy Tofu with Sauteed Greens
Tofu Steaks with Chimichurri Sauce
Tom Kha Tofu with Spicy Thai Salad

Vegan

Avocado Toast with Coconut Bacon
Black and White Chili with Garlic Toast
Black and Wild Rice with Roasted Squash
Black Barley, Fennel and Radish Salad
Black Bean Chili Con Quinoa
Black Bean Quinoa Salad
Butternut Squash and Potato Soup with Crispy Fried Sage
Cauliflower ‘Mac’ and Cheese
Charred Okra with Tomatoes
Chili Lime Grilled Tofu with Avocado Mango Salsa
Coconut Ginger Quinoa
Creamy Cauliflower Leek Soup
Creamy Morel Mushroom Soup
Carrot Coconut Soup and Marinated Tofu Triangles over Farro
Crispy Glazed Tofu and Bok Choy
Eggplant Kale and Tofu with Black Bean Sauce
Fried Green Tomatoes with Buttermilk Lime Sauce
Green Curry Tofu
Israeli Couscous with Asparagus, Baby Spinach and Morel Mushrooms
Morroccan Style Cauliflower
Mushroom Barley Soup with Cannelini Beans
Mushroom Pappardelle with Braised Greens
Oat Nut Bars
Orange Kissed Seed Crackers with Red Pepper Rosemary Spread
Quinoa Black Bean Sliders with Sriracha Aioli
Pan Seared Artichokes with Blackened Garlic
Pasta with Fried Lemons, Kale and Chili Flakes
Pasta Puttanesca with Roasted Eggplant
Pasta Primavera with Summer Squash, Peas and Arugula
Penne with Braised Greens
Rancho La Puerta Granola
Roasted Cauliflower and Chickpeas with Tomatoes and Olives
Roasted Tofu with Miso Glaze
Root Vegetable Slaw with Burrata
Santa Rosa Plum Crisp
Shaved Brussels Sprouts with Crispy Shallots and Toasted Pine Nuts
Spaghetti with Fresh Tomatoes and Basil
Spaghetti with Cauliflower, Capers and Lemon
Spicy Black Bean Soup
Spicy Roasted Chickpeas
Spicy Tofu with Sauteed Greens
Swiss Chard Soup with Arugula Salad
Tabouleh (Grain Free)
Tortillas with Grilled Pineapple Salsa
Tom Kha Tofu with Spicy Thai Salad
Vanilla Brandy Pear Galette
White Bean and Kale Dip
Zucchini and Apple Spirals with Basil and Mint Salad

Vegetarian

Avocado Pesto Pasta
Acorn Squash Rings with Cornbread Stuffing
Arugula Salad with Roasted Corn and Edamame
Asparagus and Goat Cheese Tart
Avocado Toast with Coconut Bacon
Black and White Chili with Garlic Toast
Black and Wild Rice with Roasted Squash
Black Barley, Fennel and Radish Salad
Black Bean and Mango Salad with Avocado Ranch
Black Bean Chili Con Quinoa
Black Bean Quinoa Salad
Breakfast Galette
Breakfast Polenta in a Mug
Bowties with Broccoli Pesto
Butternut Squash and Potato Soup with Crispy Fried Sage
Butternut Squash, Leek and Apple Gratin
Butternut Squash Soup with Polenta Towers
Caramelized Endive with Brown Butter Sage Sauce
Cauliflower Crust Pizza
Cauliflower ‘Mac’ and Cheese
Carrot Coconut Soup and Marinated Tofu Triangles over Farro
Carrot Sweet Potato Soup with Turmeric
Char Roasted Eggplant and Bell Peppers with Olives, Tomatoes and Goat Cheese
Charred Okra with Tomatoes
Chili Lime Grilled Tofu with Avocado Mango Salsa
Chile Rellenos
Coconut Ginger Quinoa
Composed Salad
Creamy Cauliflower Leek Soup
Creamy Morel Mushroom Soup
Crispy Glazed Tofu and Bok Choy
Cucumber Ribbons with Red Onion, Feta and Mint
Dahl Lentil Soup with Quinoa Cauliflower Cakes
Egg in a Basket
Eggplant Kale and Tofu with Black Bean Sauce
Eggplant Parm Minis
Eggplant Potato and Goat Cheese Gratin
Fava and Spring Pea Risotto with Greens
Farmer’s Market Pasta and Balsamic Marinated Beets
Fried Green Tomatoes with Buttermilk Lime Sauce
Green Curry Tofu
Grilled Artichoke and Mixed Veggie Platter
Grilled Avocado Caprese Salad
Grilled Corn on the Cob with Herb Butter
Grilled Nectarines and Summer Squash with Balsamic Glaze
Grilled Romaine and Tomato with Gorgonzola
Israeli Couscous with Asparagus, Baby Spinach and Morel Mushrooms
Kale Pesto Pasta
Lasagne Pinwheels with Confetti Topping
Morroccan Style Cauliflower
Mushroom Barley Soup with Cannelini Beans
Mushroom Pappardelle with Braised Greens
Oat Nut Bars
Orange Kissed Seed Crackers with Red Pepper Rosemary Spread
Pan Roasted Halibut with Meyer Lemon Beurre Blanc
Pan Seared Artichokes with Blackened Garlic
Parmesan Roasted Cauliflower
Pasta with Fried Lemons, Kale and Chili Flakes
Pasta Primavera with Summer Squash, Peas and Arugula
Pasta Puttanesca with Roasted Eggplant
Penne with Braised Greens
Portobella Mushroom Stuffed with Eggplant and Gorgonzola with Fennel Citrus Salad
Portabella Mushrooms With Greens, Mozzarella and Pesto
Potato Latkes
Quinoa Black Bean Sliders with Sriracha Aioli
Quinoa Crust Pizza with Goat Cheese, Meyer Lemon and Basil
Quinoa ‘Mac’ and Cheese
Quinoa Stuffed Peppers
Rancho La Puerta Granola
Roasted Acorn Squash with Wild Rice Stuffing
Roasted Beet Salad with Ripe Peaches and Goat Cheese
Roasted Butternut Squash, New Potatoes, Artichoke Hearts and Wilted Tomatoes
Roasted Cauliflower and Chickpeas with Tomatoes and Olives
Roasted Eggplant with Goat Cheese and Pine Nuts
Roasted Rainbow Carrots with Carrot Top Pesto
Roasted Tofu with Miso Glaze
Root vegetable Chips with Scallion Parmesan Aioli
Root Vegetable Slaw with Burrata
Root Vegetable Tian with Goat Cheese and Crispy Shallots
Santa Rosa Plum Crisp
Shaved Brussels Sprouts with Crispy Shallots and Toasted Pine Nuts
Spaghetti with Cauliflower, Capers and Lemon
Spaghetti with Fresh Tomatoes and Basil
Spicy Black Bean Soup
Spicy Fish Tacos
Spicy Roasted Chickpeas
Spicy Tofu with Sauteed Greens
Summer Vegetable Tart
Sweet Potato and Kale Gratin
Swiss Chard Soup with Arugula Salad
Tabouleh (Grain Free)
Tomatoes Mozzarella and Peaches with Balsamic Reduction
Tom Kha Tofu with Spicy Thai Salad
Tom Kha Soup
Tortillas with Grilled Pineapple Salsa
Vanilla Brandy Pear Galette
Warm Lentil Salad with Roasted Squash and Shaved Brussels Sprouts
White Bean and Kale Dip
Winter Squash Soup with Wedge Salad
Zucchini and Apple Spirals with Basil and Mint Salad
Zucchini Crust Pizza with Grilled Eggplant and Roasted Red Pepper

Wheatless

Arugula Salad with Roasted Corn and Edamame
Black and Wild Rice with Roasted Squash
Black Barley, Fennel and Radish Salad
Black Bean and Mango Salad with Avocado Ranch
Black Bean Chili Con Quinoa
Black Bean Quinoa Salad
Breakfast Polenta in a Mug
Butternut Squash and Potato Soup with Crispy Fried Sage
Caramelized Endive with Brown Butter Sage Sauce
Cauliflower Crust Pizza
Cauliflower ‘Mac’ and Cheese
Carrot Sweet Potato Soup with Turmeric
Char Roasted Eggplant and Bell Peppers with Olives, Tomatoes and Goat Cheese
Charred Okra with Tomatoes
Chili Lime Grilled Tofu with Avocado Mango Salsa
Chile Rellenos
Coconut Ginger Quinoa
Composed Salad
Crab Quinoa Tower
Creamy Cauliflower Leek Soup
Creamy Morel Mushroom Soup
Crispy Glazed Tofu and Bok Choy
Eggplant Parm Minis
Eggplant Kale and Tofu with Black Bean Sauce
Eggplant Potato and Goat Cheese Gratin
Egg in a Basket
Fava and Spring Pea Risotto with Greens
Fish in Parchment
Flourless Chocolate Brownie Cookie
Ginger Shrimp with Sugar Snap Peas
Grilled Artichoke and Mixed Veggie Platter
Grilled Avocado Caprese Salad
Grilled Corn on the Cob with Herb Butter
Grilled Nectarines and Summer Squash with Balsamic Glaze
Grilled Oysters with Garlic Chipotle Butter
Grilled Romaine and Tomato with Gorgonzola
Jerusalem Chicken with Fava and Spring Vegetable Saute
Kusshi Oysters with Jalapeno Mignonette
Lobster Risotto
Miso Braised Cod with Littleneck Clams with Latkes
Mojo Bass with Beans and Rice
Morroccan Style Cauliflower
Orange Kissed Seed Crackers with Red Pepper Rosemary Spread
Pan Roasted Halibut with Meyer Lemon Beurre Blanc
Parmesan Roasted Cauliflower
Portobella Mushroom Stuffed with Eggplant and Gorgonzola with Fennel Citrus Salad
Portabella Mushrooms With Greens, Mozzarella and Pesto
Potato Latkes
Quinoa Crust Pizza with Goat Cheese, Meyer Lemon and Basil
Quinoa ‘Mac’ and Cheese
Quinoa Stuffed Peppers
Rancho La Puerta Granola
Roasted Acorn Squash with Wild Rice Stuffing
Roasted Beet Salad with Ripe Peaches and Goat Cheese
Roasted Butternut Squash, New Potatoes, Artichoke Hearts and Wilted Tomatoes
Roasted Cauliflower and Chickpeas with Tomatoes and Olives
Roasted Eggplant with Goat Cheese and Pine Nuts
Roasted Halibut with Lemon, Tomatoes and Capers
Roasted Salmon with Cauliflower Puree and Maple Citrus Glazed Carrots
Roasted Tofu with Miso Glaze
Root vegetable Chips with Scallion Parmesan Aioli
Root Vegetable Slaw with Burrata
Root Vegetable Tian with Goat Cheese and Crispy Shallots
Salt and Pepper Shrimp with Garlic and Chile
Santa Rosa Plum Crisp
Scallop Ceviche with Avocado and Tomatillo
Seared Ahi Tuna with SunomonoSpicy Tofu with Sauteed Greens
Seared Scallops with Zucchini “Pasta”
Shaved Brussels Sprouts with Crispy Shallots and Toasted Pine Nuts
Shrimp Lettuce Wraps with Coconut Rice and Bok Choy
Singapore Chili Crab
Spicy Black Bean Soup
Spicy Fish Tacos
Spicy Roasted Chickpeas
Sweet Potato and Kale Gratin
Swiss Chard Soup with Arugula Salad
Tabouleh (Grain Free)
Tomatoes Mozzarella and Peaches with Balsamic Reduction
Tom Kha Tofu with Spicy Thai Salad
Tom Kha Soup
Warm Lentil Salad with Roasted Squash and Shaved Brussels Sprouts
White Bean and Kale Dip
Winter Squash Soup with Wedge Salad
Zucchini and Apple Spirals with Basil and Mint Salad
Zucchini Crust Pizza with Grilled Eggplant and Roasted Red Pepper
 
 
 

One thought on “Recipes

  1. Pingback: Good Find Friday: Thanksgiving Meal Ideas | Michelle Mains

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