Recipe Index

Breads
Shrimp Popovers
Pumking Beer Bread 
Acorn Squash Biscuits 

Sauces

Roasted Red Pepper Coulis

Pink Onions
Fresh Mango Marinades

Breakfast

Granola for your Soul

Soft Boiled Eggs

Appetizers & Sides
Laotian Eggplant Dip
Tangy Buttered Beets

Sauteed Spring Veggies w/ Morel Mushrooms

Stuffed Artichokes
Fig Salsa
Stuffed Zucchini Blossoms
Spicy Pickled Radishes
Goat Cheese & Pistachio Covered Grapes
Smoked Salmon Cheese Dip
Roasted Summer Veggies w/Panko Topping
Honey BBQ Chicken Wings 
Chicago-Style German Potato Salad

Salads

Cottage Cheese Salad

Vietnamese Green Papaya Salad 

Kale Salad 

Mango Avocado Salad 

Curry Shrimp Salad 
Heirloom Tomato Salad 
Vietnamese Beef Salad 
Spicy Mango Salad 
Kale Salad with Roasted Chickpeas & Carrots 

Main Dishes

Twice Baked Potatoes 

Spaghetti Squash Au Gratin

Stuffed Portabella Mushrooms

Portobello Tomato Stacks

Ramp, Fennel, & Carrot Gratin 

Korean Burrito
Spicy Peanut Noodles
Creamy Pumpkin Pasta Sauce
Roasted Cauliflower Enchiladas (or tacos)
Potato & Herb Frittata
Chicken Stir-Fry with Cabbage Pancakes
Wonton Soup
Perfect Fried Rice
Lamb Meatballs w/Orzo Salad
Quiche w/homemade crust 
Red Lentil Dal w/Preserved Lemons

Desserts
Big & Chewy Chocolate Chip Cookies
Pumpkin-Pecan Coffee Cake

Peanut Butter Pie

Beverages

Blueberry-Lemonade Martini

Moscow Mule 
Cherry & Mint Lemonade 
Mango-Mint Limeade 

Brews

Goose Island Mild Winter

New Holland Brewing Co. Cabin Fever 

Barney Flats Oatmeal Stout 

How To...

Roast Red Peppers
Preserved Lemons

New York City June 2012