LIGHT MEALS
Sos Pwa – Haitian Red Bean Gravy
Hold the Egg Salad (and Hold the Carbon, too, Please)
A Handful of Magic – Greek Yellow Peas Porridge
Keeping it Cool with Ajo Blanco
Sexy Summer Salads and The Chef’s Garden
Roasted Beet Salad with Chili-Lime Vinaigrette
Quinoa Salad with Mango, Cashews, and Mint
Pantescan Pasta With Capers, Olives and Tomatoes
Middle Eastern Eggplant Salad
Reading and Recipe at Chatham Public Library
In the Moment Grapefruit and Fennel Salad
MAIN COURSE
Miami Flavors – Sofkee
Night of the Living Dead Curry
Miami Favorites — Cuban Black Beans
Down and Dirty Rice
Fun with Bún – Vietnamese Rice Noodle Salad
A Handful of Magic – Greek Yellow Peas Porridge
Grilled Vegetables – Grits or Polenta Cakes and Zucchini
Sexy Summer Salads and The Chef’s Garden
Eating Down The Greens
Making Every Day Earth Day
Vegan Harira for Ramadan
Speed Sabzi (Vegan Ghormeh Sabzi)
DESSERTS
Year-End Special — Rosh Hashanah Apple Cake
My Favorite People, My Favorite Recipes — Rice Pudding and Other Surprises
Red Velvet Cake (Vegan Chocolate Beet Cake)
Mexican Chocolate Love Bites
Three Reasons to Celebrate – One Great Chocolate Guinness Cake
Minnie’s Cookies, Vegan Edition
Sticky Toffee Pudding – Vegan Edition
Vote Blue Brownies
Carving Pumpkin, Carving Out Tradition | Pumpkin Bread
Mango Freeze
Calling Forth Morning in America
