Festive Baked Brie! Drizzled with a sweet and sour honey sauce and toasted hazelnuts.Photography Credit:Elise BauerOne of the easiest and most elegant appetizers you can make for a gathering is baked brie.Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible.
SUPER creamy dairy-free soup made of pureed celeriac, cauliflower, almonds and garlic. Serve as vegan starter or main dish.Photography Credit:Trent LanzThis month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes.
Greek Chicken Skewers (a.k.a. Cook on a grill or indoors on the stovetop.Photography Credit:Sally VargasEnjoy a virtual visit to the Mediterranean with these Greek-inspired open faced “sandwiches” with grilled chicken. They’re perfect for a summer supper!Souvlaki — small pieces of meat or vegetables grilled on skewers — are popular all over Greece and often served with warm flatbread.
Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.Photography Credit:Elise BauerLast spring I discovered with delight wild morel mushrooms popping up in our backyard. After two winters of biking the American River bike trail looking for edible mushrooms, having been bit by the wild porcini bug on forays in Northern California, here they were, growing right in the yard!
Method1 Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. 2a At this point there are a few ways you can proceed to remove the pit from the avocado half that has the pit. One way is to use a spoon to scoop out the pit.
Looking for an easy meat-free dinner? This roasted delicata squash stuffed with mushrooms and quinoa is so flavorful and satisfying. Delicata is a quick-cooking squash, so this is a great midweek meal!Photography Credit:Sheryl JulianI’m a card-carrying member of the Delicata Squash Club. When I see mounds of delicata squash at the market, I make a beeline.