Browse by Course

Wondering what to make for dinner? Having a special brunch gathering next Sunday? We've got hundreds of delicious dishes for you to choose from. Just select the course you're interested in from the menu below. For more advanced searching, go to our Recipe Search.




Rustic Fennel and Almond Wine Biscuits
Bruschetta: Marinated Tomatoes and Shallots on Grilled Bread
Roasted Potato Salad with Tempeh
Three Pepper "Martinis"
Pan-Toasted Pear and Walnut Salad over Mixed Baby Greens
Smoked Mozzarella Pasta Salad
Calamari Cucumber Salad with Mint & Cilantro
Fennel and Grapefruit Salad with Toasted Almonds
Broccoli & Red Potato Salad
Arugula Salad with Oranges and Walnuts, tossed with a Balsamic Orange Vinaigrette
Purple Potato Mash
Grilled Vine Ripe Tomatoes with Basil and Parmesan
Roasted Asparagus with Dipping Sauces
Potato and Sweet Onion Frittata
Pan-Seared Portobello Mushroom Caps
Soy Sausage and Pepper Burgers
Gnocchi Pasta Shells with Toasted Garlic and Pancetta
Soy Chicken Provencal
Piquant Prawns with tomato and linguine
Spinach and Mushroom Quiche
Focaccia with caramelized onions, Kalamata olive and goat cheese
Spinach & Arugula Pesto Mayonnaise
Eggless Provencale Rouille (Hot Red Pepper Sauce)
Red Wine Vinaigrette
Quick Two Tomato Sauce with Black Olives, by Chef Gary Jenanyan
Cilantro-Almond Pesto
Basil and Spinach Pesto with Walnuts
Easy Balsamic Vinaigrette or Marinade
White Bean Spread
Sun-Dried Tomato Pesto
Red Wine Vinegar Marinade for Meat and Poultry
Green Tomato Galette
Balsamic Braised Chicken Thighs
Fava Bean Crostini
Roasted Cauliflower Soup with Toasted Hazelnut Oil
Lamb Chops with Spring Pea Coulis
Roasted Asparagus and Fingerling Potatoes with Rosemary Infused Olive Oil
Grilled Polenta with Artichoke Hearts, Lemon and Garlic
Summer Vegetable and Organic Tofu Tacos
Salsa Cruda
Curry-Orange Dipping Oil
Baked Shells with Sausage, Cheese and Kale
Old-Fashioned Spaghetti and Meatballs
Maryland-Style Tofu Cakes
Braised Vegetable Sauce
Mushroom Mania
Tagliatelle with Zucchini, Tomatoes, and Corn
Pasta e' Piselli
Pasta with Peas and Eggs
Pan-Seared Organic Tofu Livornese
Garlic Mojo
Wilted Spinach, Crunchy Broccoli, Pickled Red Onion, and Wasabi Wraps
Moros y Cristianos
Noodle Salad with Organic Tofu and Almonds
Tuscan Frittata
Omega Blast Granola
Asparagus Leek Risotto
Stir-Fried Vegetables with Organic Tofu over Organic Brown Rice
Asopao with Pigeon Peas and Plantains
Salad of Organic Baby Lettuces, Avocado, and Pineapple, with a Guava Dressing
Pumpkin and Sweet Potato Soup
Spring Asparagus Risotto
Spanish Vegetable Soup
Parmesan-Herb Garlic Bread
Salad of Oranges, Red Onion, and Avocado
Lentil Soup with Escarole
Grilled Lemon Herb Tofu Kebobs on Rosemary Skewers
Grilled Polenta Slices with Tomato Bruschetta Topping with Avocado and Lemon
Local Summer Squash with Heirloom Tomatoes and Sweet Onions
Golden Beet Salad
Roasted Beets and Potatoes, with Maple Syrup