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Seasonal

Sweet Corn Sorghum Stuffed Peppers

Cucumber Satay Crunch Salad- A Modern Way to Eat

Gluten Free Blackberry Corn Cake

Cherry Salad with Quinoa and Fennel

Mixed Berry Overnight Oats

Egg and Green Bean Skillet

Blueberry Black Tea Smoothie

Raspberry French Toast Bake for Two

Einkorn Crepes with Fresh Berries

Waffles with Vanilla Bean Cherries

Farro Salad with Peas and Lemon-Yogurt Dressing

Blackberry Sorbet

Farro Yogurt Bowl with Maple Rhubarb

Grilled Carrots with Chermoula

Radish Salsa with Scallions

Lentil Meatballs with Burst Tomato Pasta

Spring Asparagus Flatbread

Three Onion Fried Rice

Gouda and Spinach Shells and Cheese

Spinach Pesto Polenta with Smoky Chickpeas

Chili Spinach Pesto Noodle Bowl

Buttermilk Spelt Pancakes

Pea Shoot and Asparagus Crostini with Hummus

Grilled Sriracha-Tahini Sweet Potato Skewers with Halloumi

Lemon Poppy Seed Scones

Spring Sorghum Salad with Radish and Roasted Asparagus

Buttered Radish and Ricotta Toast

Arugula Lentil Salad

Roasted Carrots and Couscous with Gremolata

Barley Risotto with Cauliflower and Cheddar

Warm Potato Arugula Salad

Avocado Quesadilla with Chipotle Black Beans

Broccoli Salad with Tahini Dressing

Brussels Sprouts and Eggs

Vegetarian Nachos with Chipotle Sweet Potatoes

Parsnip and Thyme Galette + The Easy Vegetarian Kitchen Cookbook

Olive Tapenade and Hummus Stuffed Pita

Shaved Endive and Brussels Sprout Citrus Salad

Roasted Romesco Potatoes

Chipotle Sweet Potato Quesadilla with Cilantro Gremolata