What to do with the leftover fresh veggies from the party tray? Make this creamy vegetable soup

Fresh Concord grapes made a richly fruity, flavorful filling for this lattice-topped tart. Soooo much better than grape jelly from the jar!

Topped and filled with cinnamon-sugared apples, this simple cake is vintage made easy. Great for coffee, brunch & breakfast!

Honey Dipped Chicken! Crisped to perfection then dunked in a sherried honey/soy sauce and baked to sticky perfection.

Made with McIntosh, or other soft-textured apples, our very tall apple cake goes very well with creamy maple frosting.

It’s not a weed, it’s a wondergreen! Purslane has more Omega-3 fatty acids than any other leafy vegetable–so good in this walnut/parm pesto

This silky vegan update on risotto uses quick-cooking barley, a high-fiber, high-protein grain that has a satisfying nutty flavor.

Reddish-purple & shaped & textured like a blueberry (but with more “red-berry” flavor to the juice) serviceberries are an unsung edible

June means Juneberries (also known as service berries, saskatoon, & sugarplums) AND sour cherries. Both star in this breakfast treat

Fresh & delicious update on granny’s corn pudding–vegetarian, gluten-free & dairy free. Made with fresh sweet corn, red peppers & onion.

Best s’mores riff yet! marshmallow fluff, chocolate pots, and cinnamon-sugared graham crackers—all made from scratch. Thx, Eric Wayne Dale!