Grilled Corn in the Husk with Tomato-Basil Butter

Fingerling Potatoes and Crispy Kale in Foil Packets

Cornbread Croutons

Thanksgiving Leftover Frittata with Greens, Sweet Potatoes and Fontina

Plum and Blackberry Salsa – A Passion for Purple

Tarragon Vinaigrette

Spinach and Lentil Soup with Aged Provolone Cheese Croutons

Chestnut Stuffing with Shiitake Mushrooms, Apricots and Fresh Herbs

Summer Zucchini, Walnut and Olive ~ Whole Grain Pasta with Lemon Zest

Sesame Marinade and Dressing for Asian Grilled Chicken Salad

Karen’s “Shaken” Italian Dressing

Simple Parsley- Extra Virgin Olive Oil and Garlic Blender Sauce

Smoked Pesto

Pickled Ginger Vinaigrette

Pickled Radishes with Black Sesame Seeds

Pickled Tomatillo Crema