Make delicious vegetarian chopped liver from a Jewish family recipe. Meat-free and full of flavor using only whole food ingredients.
Sweetly symbolic sangria recipe for the High Holidays with red wine, pomegranate juice, apple, grapes, and honey.
In this irresistible salad, grilled zucchini, squash, asparagus, and corn are tossed with fresh tomatoes, lettuce, and lemony basil dressing.
Fresh tomatoes stuffed with a healthy blend of quinoa, pesto, basil, parmesan and garlic topped with warm baked goat cheese.
A simple seasonal dessert recipe with peaches and blueberries, inspired by the San Francisco Ferry Plaza Farmer’s Market.
Make traditional Jewish tzimmes with yams and sweet potatoes for Rosh Hashanah, Passover, or any festive occasion.
Vegetarian summer recipe for crispy corn cakes topped with fresh tomato relish. Vegetarian alternative to schnitzel.
A delightful pickle-flavored salad with cucumbers, cabbage, radish and fresh dill. Cold, crunchy, refreshing, perfect for summer.
Portobello caps are roasted, stuffed with vegetables and goat cheese, and topped with za’atar oil. Quick and easy Mediterranean-style vegetarian recipe.
Aromatic marinated roast chicken slathered with a delectable honey garlic sauce. A tender and flavorful entree, easy enough for a weeknight, yet special enough for a holiday.