Posts tagged vegetarian
Summer Fruit and Mascarpone Toasts

For a particularly delightful Sunday brunch, toast slices of rye, brioche, country, and raisin pecan bread from a favorite bakery, slather with mascarpone cheese, drizzle with local honey, sprinkle with sea salt flakes, and dot with tiny mint sprigs or lemon thyme. Rustically elegant, this fruit and bread cornucopia pairs perfectly with bubbly. There must be something to celebrate….go ahead and pop the cork!

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Vermont Skiing Fondue

The 18th century Swiss fondue using aged cheese and wine to make stale bread palatable, is as much a social eating tradition as it is a culinary one. Remind family and friends that they must not drop meat, bread, fruit, or veggies into the pot. Folklore suggests that anyone who loses their food in the cheese must kiss the person sitting next to them--a peck on the cheek is all that is required.

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Roasted Carrots & Carrot Top Pesto

 It is gratifying to to cook root-to-leaf and it showcases unimagined flavor possibilities. Roasting root vegetables such as carrots at high heat and serving them topped with their own gorgeous greens, these roasted carrots, inspired by Diva Bakes, a café in Kinsale, Ireland, are good for the earth, beautiful to look at, and good for you.

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Autumn Muffins

A tribute to leaf peeping season, these fall pumpkin spice muffins are a gorgeous burnt orange color and fill the house with the spicy warm scent of autumn baking. Perfect for the Thanksgiving table, perfect as a snack, and perfect even when craved in February, this is an easy quick (under 5 minutes to mix up) bread recipe to be shared for generations among friends and family.

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Honeycrisp Apple & Manchego Salad

Apples and cheese have been best friends for a very long time. This salad takes advantage of the pairing by combining the two amigos in a way in which it is difficult to tell the difference between the color and texture until both are delightfully in your mouth. Honeycrisp apples are juicy and sweet and perfect for biting into raw. If you can wait, this salad might just win you power and influence among your food loving friends. It is particularly gorgeous nestled like a birds nest on a small Boston lettuce leaf. 

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Basil Pesto (Nut Free)

Who would ever guess that basil is a member of the mint family? Mostly eaten as as a tomato and mozzarella enhancing herb, its medicinal qualities abound. Purported to be an anti-inflammatory, anti-aging, and antibacterial culinary supplement, it certainly sounds like something truly good for you. Serve slathered on grilled bread, drizzled over roasted vegetables, stirred into pasta, or baked with eggs. This dish is summer at its peak. 

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Strawberry Jalapeño Champagne Soup

During the dog days of summer,  nothing beats a chilled, light, bright seasonal fruit soup. Local strawberries have a fleeting, short season, but are one of the most soul satisfying when eating at their sun kissed peak straight from the farmer's field or backyard garden, and onto the spoon.

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Zucchini Lattice Tart

A vegetable gardener's favorite, the prolific zucchini plant produces two edibles,  flowers and fruit. Picked when young and still relatively small, courgette is at its sweetest peak and flavorful best. Long, narrow ribbons of zucchini are easy to work with and make for a stunning lattice presentation for a savory tart with a combination of mild cheeses coaxing out the summer squash's sweet flavor.

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Lentils Du Puy with Haricot Vert & Couscous

When the sun is shining and the party is outdoors, this salad can be served with little fear of wilting or becoming a soggy mess. Best served family style and when just before forks and spoons are ready to dive in, the host ceremoniously slices into the poached egg and quickly tosses the salad to insure everyone gets a mouth watering yellow sunshine bite.

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