Wild Rice and Winter Squash Salad with Cranberries and Sherry Vinaigrette

A slightly sweet, multigrain muffin made with oats soaked in whey (or buttermilk) whole wheat flour, and ripe plums

Pumpkin chocolate chip almond cakes that are gluten-free and grain-free. So easy, so moist and so Paleo!

Warm Dandelion Greens, Bacon, Leek and Potato Salad.

On Beyond the Flavor, delicious French Vanilla Macarons with Dark Chocolate Ganache filling!

A simple and flavorful stir-fry with seasonal turnips and turnip greens, carmelized onions and toasted lentils. Vegan and Gluten-Free

Local, seasonal, spring soup of stinging nettle, kale, and green garlic.

This easy to make cheese lends itself to a multitude of flavor profiles.

Roasted Beet Salad – Tossed with mustard vinaigrette, topped with goat cheese, caramelized onions, candied walnuts, and alfalfa sprouts.

Quiona cooked with bacon and topped with pan-seared scallops cooked with lemon juice.

Spice up your pumpkin seeds this season with Indian masala.

Peach Hand Pies – Nature’s Candy in Your Hand

Local organic peaches, roasted with vanilla bean and butter, over greek yogurt

Sweet corn, cherry tomatoes, fresh shell beans, summer squash, and a mound of herbs make this warm salad the essence of summer

On Canning, and Why It Matters.

Summer cherry tomatoes at their finest: Tomato Cobbler with Gruyere-Thyme Biscuits.

Beet Pickled Spring Mtn. Deviled Egg with University of GA Caviar & Chives

Homegrown parsley and potato soup. Light, beautifully vibrant, easy, healthy, and delicious. Also, what happens during hailstorms?

Cherry & Red Currant Curd Granola Parfaits

Farmers’ Market Pasta Salad with Spinach Pesto

Spring risotto with peas, fava beans, asparagus, and mascarpone is a lovely celebration of what’s fresh now!

Blue Cabbage Wraps w Espresso/Soy Marinated Elk, Pickled Radishes, Cucumbers & Pea Sprouts