This Cherry Chutney Recipe delivers a sweet-tart condiment to serve with curries, grilled cheese, veggie burgers, grilled tofu, roasted vegetables and more.
Keyword: Vegetarian
Bourbon Soaked Cherries
This Bourbon Soaked Cherries recipe makes delectable boozy fruit to serve in beverages, on a cheese plate, or as a garnish for desserts like cake, custard and ice cream.
Radish Toast with Chive Blossom Butter
This Radish Toast with Chive Blossom Butter is the best thing since sliced bread. Crisp radishes, edible flowers, creamy butter, fresh baguette!
Chive Blossom Butter Recipe
This Chive Blossom Butter recipe makes an outstanding compound butter that adds onion flavor to eggs, vegetables, pasta, potatoes, bread and more.
Chive Blossom Vinegar Recipe
This Chive Blossom Vinegar recipe is infused with fresh chive flowers that impart a delicious onion flavor and a vivid pinkish-purple hue.
Chive Blossom and Pasta Recipe
This Chive Blossom Pasta recipe is easy, elegant, and elevated by the onion-flavored edible flowers. The simplicity is sumptuous; chive blossoms truly enhance every dish in which they are used.
Chocolate Hummus
This easy, vegetarian recipe for Chocolate Hummus contains garbanzo beans (chickpeas), tahini, cocoa powder, date syrup and vanilla. The result is a decadent, fudgy dip that tastes a bit like brownie batter. Serve with fresh fruit, hard or soft pretzels, graham crackers or even cheese.
Vegetable Korma with Coconut, Cashew, Yogurt Sauce
Vegetable korma with creamy coconut, cashew and yogurt sauce is a warming, stick-to-your-ribs Indian stew. It is comfort food at its finest and an excellent showcase for fresh produce.
Roasted Shishito Peppers with Honey and Smoked Sea Salt
Roasted Shishito peppers are dressed with a drizzle of honey and a sprinkle of smoked sea salt for an earthy, sweet and salty appetizer.
Cucamelon Refrigerator Pickles
Cucamelon refrigerator pickles are easy to make and can be used like any other pickle: 0n a relish tray, in salads, on sandwiches, etc. This pickled cucamelon recipe requires 2 weeks curing time in the fridge and yields 4 pints of pickles (approx. sixteen 4 oz servings).