I’ve spoiled us with a delightful array of plant-based goodness over the past year. From trips to our local Farmers’ Market and fresh veggies from my mother’s garden, we were destined to have tons of tasty dishes.
Strawberries from the NC State Farmers’ Market
Pizza with Brussles sprout leaves, soy chorizo, and kalamata olives
Breakfast frittata with eggs, cheese, spinach, red peppers, and mushrooms.
Homemade strawberry jam. Yum!
Farmers’ Market peach and blackberry crisp.
Homegrown figs for preserves.
Maple bourbon pecan pie. Click on image for recipe.
Portofino sandwich from Sage Cafe.
The Divinity Bowl from Luna’s Living Kitchen.
Raw vegan tacos. Click on image for recipe.
Gnocchi with soysage, spinach, roasted red peppers, and Italian parsley.
Eggplant and tomato stacks with fresh basil vinaigrette. Click on image for recipe.
Leftovers for lunch. Click on image for recipe.
Shittake mushroom risotto with apple and walnut salad. Click on image for recipe.
Farmers’ Market haul from September.
Farmers’ Market haul from August.
Garden tomato, baby spinach, and fresh basil vinaigrette sandwich.