What to do with the leftover fresh veggies from the party tray? Make this creamy vegetable soup

Fresh Concord grapes made a richly fruity, flavorful filling for this lattice-topped tart. Soooo much better than grape jelly from the jar!

Topped and filled with cinnamon-sugared apples, this simple cake is vintage made easy. Great for coffee, brunch & breakfast!

Honey Dipped Chicken! Crisped to perfection then dunked in a sherried honey/soy sauce and baked to sticky perfection.

Made with McIntosh, or other soft-textured apples, our very tall apple cake goes very well with creamy maple frosting.

It’s not a weed, it’s a wondergreen! Purslane has more Omega-3 fatty acids than any other leafy vegetable–so good in this walnut/parm pesto

This silky vegan update on risotto uses quick-cooking barley, a high-fiber, high-protein grain that has a satisfying nutty flavor.

Reddish-purple & shaped & textured like a blueberry (but with more “red-berry” flavor to the juice) serviceberries are an unsung edible

June means Juneberries (also known as service berries, saskatoon, & sugarplums) AND sour cherries. Both star in this breakfast treat

Fresh & delicious update on granny’s corn pudding–vegetarian, gluten-free & dairy free. Made with fresh sweet corn, red peppers & onion.

Best s’mores riff yet! marshmallow fluff, chocolate pots, and cinnamon-sugared graham crackers—all made from scratch. Thx, Eric Wayne Dale!

If you love cheesy grits, you’ll love this classic ’30s tamale pie, updated with fresh-roasted tomatoes, garlic & chiles.

Quick sauteed garlic kale with crunchy coconut-sugar walnuts & oriecchiette in sweet balsamic sauce. Vegetarian that satisfies!

Peanut-buttery rich with butterscotch, a chocolate layer and that crisp rice crunch we love, this is a vintage ’60s Rice Krispies bar.

Kentucky Derby Chocolate Pecan Pie. Here’s the history of its origins, and our favorite tested version of the classic vintage treat.

Nothing re-hashed about this Red Flannel Hash, a colorful way to showcase just-cooked veggies, corned beef & eggs.

Very moist gluten-free potato pound cake, with sweet rice flour, tapioca, chickpea flour, and sweet white sorghum. Top w/ berries & cream!

Potato Kale Crisps look lovely and transform the plebian chip into fancy finger-food worthy of passed-appetizer status.

I love the anise sweetness of the fennel, the juiciness of the pear and the crunch of jicama & celery with soy cream dressing

Originated at Hollywood’s Brown Derby restaurant and named for its owner, Robert Howard Cobb, the original chopped salad.

It’s gutsy, smoky-rich and loaded with flavor–but doesn’t have any okra in it(!) Serve over rice with Ford’s “potluck garlic bread”.

Curried Veg Pie (turnips, celery root, carrot & sweet potato) never tasted so good! Read our QA with Hoosier Mama’s Paula Haney.