Cider Glazed Roasted Root Vegetable Stew

This is a delicious recipe made with seasonal ingredients. This makes a great dinner in the fall and winter months.

Roasted Butternut Squash with Apple Cider Glaze

While the squash roasts, apple cider is reduced on top of the stove to a syrupy consistency. When the two are combined, the result just may be the best winter squash you've ever had!

Spinach Artichoke Dip

A great appetizer for family gatherings or potlucks. Make it up to 4 days ahead of time.  

Quinoa Salad with Corn, Scallions & Mint

A popular item on our own salad bar, this easy salad is refreshing and springy.

Quinoa Collard Wraps with Miso-Carrot Spread

This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. If you dont have collard greens or dont like their assertive bite when raw, you could also use regular whole wheat wraps. The miso-carrot spread is divine!

Sautéed Fiddleheads

This simple recipe allows the beauty of fiddleheads to show.

Carrot & Sugar Snap Salad with Miso-Maple Dressing

Caroline Homan made this salad recently in a cooking class, and it was very popular. They loaded it up with sugar snap peas and carrots, which give it a wonderful crunch.

Kale Salad with French Lentils and Sweet Apricot Vinaigrette

This recipe is a raw "massaged" kale salad but hearty enough for a full meal with the addition of lentils.


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