Peanut Butter and Jam Scones made with organic peanut butter and homemade concord grape jam.

An easy method for making spectacular jam from local concord grapes.

Roasted onions stuffed with a curried black quinoa filling. Vegan and gluten-free. For the October Progressive Party at Kitchen Play.

Vegetarian Lentil Soup embellished with Greek flavors.

A wholesome tuna casserole that can easily be converted to gluten-free. A guest post from Carrie of Deliciously Organic!

Salsa inspired by a trip to Stowe, VT. Enjoy fresh or canned.

Toasted Walnut Butter with Dried Cherries and Cacao Nibs. Easy and delicious!

All natural strawberry syrup with a kick- great mixed with sparkling water as a soda alternative.

Fresh raspberries are used to make raspberry vinegar…the vinegar is used to make a sweet/sour/fruity cocktail: raspberry shrub.

A healthy whole wheat quick bread made with fresh berries.

Fresh blackberries are roasted, then finished with a vanilla custard. Creamy and delicious.

Roasted tomatoes with fontina cheese and thyme. A great appetizer that will disappear in seconds.

Vanilla cupcakes. Gluten Free. Delicious!

Classic panzanella with heirloom tomatoes, embellished with arugula, avocado, corn and smoked mozzarella.

An amazingly delicious white cake with vanilla bean frosting (recipe from Sweetapolita).

Summer stir fried veggies with sweet potato and tempeh. Gluten-free and vegan.

Ever tried plumcots? They’re fantastic in this easy galette.

Black barley, purslane, watermelon and feta salad- a new and delicious take on taboulleh.

Local blackberries and strawberries are so delicious in this berry lemongrass granita.

Spicy watermelon limeade is the perfect summer cocktail…delicious with or without vodka.