Red Chicory Strudel. (Scroll down for English)

A quick frittata uses up odds and ends from the fridge.

Shrimp, leek and fennel chowder to share with those in need this hectic spring.

Homemade honey mustard dressing with recipe

Italian fried cauliflower — So delicious and very easy to make!

Vegetable Enchiladas – a healthy vegetarian option for Cinco de Mayo. I promise that you won’t miss the meat!

Bright & colorful orzo-stuffed peppers

A crisp cucumber salad with saifun–Chinese clear noodles made from mung beans–in a light sesame dressing.

A baked potato stuffed with caramelized onions, mushrooms and barley.

Loaded Mexican potato

a delicious creamy matcha smoothie – a perfect start to the morning!

The Moosewood Cookbook’s cauliflower and cheese pie with shredded potato crust tastes better with bacon. Just sayin.’

Sauteed Asparagus and Peas

Balsamic-glazed fiddleheads, purchased from a wonderful urban vegetable garden.

Shredded Brussels sprouts with lemon, walnuts and shaved Parmesan.

Stuffed mushrooms with an Italian twist of chopped fennel and sun-dried tomatoes– delizioso!

Green Spring Vegetable Medley

Stacked Roasted Vegetable Enchiladas

Fresh raw veggie spring rolls with a vegan creamy lemon dressing.

Healthy delicious Spring Asparagus Potato Soup in about 25 minutes.

Simple, delicious, quick and good for you – green beans and tomatoes over pasta.

Healthy Pasta with Pumpkin and Tomato Sauce. (Recipe in Italian and English with step by step pictures)