White Bean & Roasted Eggplant Dip – A completely vegan dip that is delicious with pita bread, seeded crackers or lots of fresh vegetables.

A slightly sweet and spicy salmon paired with crunch & cool Corn and Avocado salad

Gin, Campari and grapefruit combine for a colorful summer cocktail.

A simple & easily vegan salad perfect for packing on trips and picnics.

Sweet & spicy marinated tofu skewers that are vegetarian & vegan.

Vegetarian (and vegan!) rice bowls topped with fresh veggies and creamy avocado -from Gaby Dalkin’s Absolutely Avocados.

A hearty and healthy salad of red quinoa, chickpeas, hearts of palm and avocado.

A vegetarian (and vegan, if you skip the yogurt) turnip soup.

A completely vegan Curried Cauliflower Soup from Dr. Weil’s True Food cookbook.

bitter greens and sauteed mushrooms atop toasts…and then topped with a poached egg.

Black Pepper Spongecake with Balsamic Whipped Cream & Strawberries

An okra free version of Seafood Gumbo inspired by Herby K’s in Louisiana

An Asian noodle salad recipe inspired by summer rolls and Vietnamese bún.

A vegan quinoa salad with cherries, pistachios and watercress

Prunes poached in Zinfandel atop a smear of softened Mascarpone cheese

An easy raw kale salad with the colors of the holiday

Two recipes – a winter cocktail & one for simple greens – from the Macy\’s Culinary Council holiday cookbook

an easy and flavorful side dish – or a great base for a runny egg or smoked salmon

Roasted cauliflower tossed with slightly browned butter, Medjool dates, olives & rosemary

A creamy tomato marjoram soup & easy eggplant and goat cheese tartines.

Incredibly complex roasted Brussels Sprouts that get their flavor from a splash of fish sauce – paired with sesame soy quinoa

a honey walnut cake with Riesling sabayon – part of an amazing meal at Grüner in Portland.