___________________________

DRINKS

maple bourbon hot chocolate

rosemary, honey, and grapefruit spritzer

ginger apple spritzer

peach mango and sage lemonade

raspberry and fig hibiscus cooler

roasted cherry soda

juniper, lemon and ginger spritzer

plum spritzer with ginger and makrut lime

blackberry sage soda

cardamom lemonade

sunshine shake + thoughts on eating locally

date shake

smoky paloma

___________________________

SALADS

roasted pumpkin and barley salad (v, gf)

roasted squash salad with sesame crisps and creamy miso dressing (gf)

summer salad with roasted corn and chili (gf, v)

kohlrabi, cabbage and apple slaw (gf, v)

spring asparagus salad (gf)

spring panzanella

thai style grapefruit and radicchio salad (gf)

pea and mint salad (gf, v)

roasted asparagus salad (gf, v)

miso glazed carrot salad (gf)

eating sustainably and chickpea deli salad

spring fattoush salad

toasted farro salad with beets, fresh cheese and sorrel (gf)

carrot salad + dates and mint (gf, v)

beet and roasted rhubarb salad + cress and blue cheese

winter kale salad + ginger dressing (gf, v)

jicama salad with chile and lime (gf, v)

saffron fennel and herb salad (gf, v)

delicata squash salad with walnut gremolata (gf)

___________________________

SEAFOOD

salmon burgers with lemongrass and ginger

birthday salmon (gf)

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VEGETARIAN

braised purple cabbage (gf)

cauliflower kofta

cauliflower and kale gratin with caramelized onions and thyme (gf)

roasted mushrooms on toast

baked bean sliders (v)

toast with peaches, tahini and honey

collard wraps (v, gf)

chana palaak (v, gf)

lindsey’s chickpea pizza with asparagus and pea shoot tangle (v, gf)

fried cauliflower with roasted red chili (v, gf)

masala potatoes with tamarind sauce (v, gf)

mexican style parsnip fries (gf)

white bean burgers with fennel slaw

roasted beets with horseradish herb yogurt and toasted hazelnuts (gf)

smoky chickpea and roasted tomato tostadas

roasted pumpkin with tamarind and coriander chutney (v, gf)

baked sweet potatoes with charred corn and coconut lime cream (v, gf)

sweet and spicy eggplant wraps (v)

quinoa cauliflower and kale cakes (gf)

black bean tacos with veggie slaw and smoky vegan crema (gf, v)

roasted cauliflower with walnut oil, labneh and za’atar + my favorites (gf)

tomato and feta baked eggs (gf)

another brunch + two recipes

___________________________

SOUP

nettle soup (gf, df)

butternut squash soup with ginger and lemongrass (v, gf)

white bean and fennel soup (v)

green gazpacho (v, gf)

smoky chili with quinoa (v, gf)

miso noodle soup with chanterelles, tofu and bok choy (gf)

carrot ginger soup (gf)

curried cauliflower soup (gf)

sopa azteca (gf)

___________________________

SIDES/CONDIMENTS

rhubarb and blood orange jam (gf, v)

white bean, parsnip and sage dip (gf, v)

peanuts with chile and garlic (gf, v)

brussel sprouts with mustard and caraway (gf, v)

multigrain bread

___________________________

BREAKFAST

easy gluten-free waffles (v, gf)

date gingerbread

spiced apple and cranberry muffins

gingered strawberries

chocolate espresso waffles with caramelized bananas (gf)

coconut almond brioche french toast with hibiscus poached rhubarb (df)

baked eggs on toast

chocolate chip banana bread with coconut macadamia nut streusel (df)

amaretto and thyme roasted apricots (gf, v)

seven spoons glazed sesame oats (gf, v)

chocolate pull apart bread + orange, dates and anise

a brunch menu + a giveaway

___________________________

SWEETS

chocolate, raspberry, buckwheat muffins (df)

almond macaroons with satsuma marmalade (gf)

coffee chocolate tart with cardamom mascarpone (gf, v)

matcha marshmallows

chestnut and spiced pear hand pies

rice crispy bars (gf, v)

almond chia pudding with roasted grapes (gf, df)

cherry chestnut chocolate chip cookies (gf)

plum and rosemary cake (gf)

roasted peach sorbet (df)

peach and raspberry turnovers

cherry almond oat bars (v, gf)

creamy chai pops (v, gf)

strawberry lavender popsicles (v, gf)

vegan chocolate mousse (gf, v)

orange blossom water and poppy seed rhubarb cake (gf)

raspberry frozen yogurt (df)

creme fraiche ice cream with lilac and blueberries

chocolate donuts with matcha glaze (df)

peanut butter pie (v, gf)

lemon tahini cakes with lemon verbena glaze (df)

nutty oatmeal cookies

rosemary applesauce cake (df)

chocolate brownies with bourbon pumpkin swirl (df)

maple pumpkin pot de creme parfaits (df, gf)

strong ginger snaps

honey roasted pears with quinoa nut crunch

grilled peaches with vanilla sour cream and orange whiskey caramel

toasted sesame and honey milkshake

blueberry balsamic compote (gf, v)

frozen elderflower mousse (gf)

bourbon cherry milk bars with chocolate and cookie crumbs

perfect chocolate mousse (gf)

chocolate mousse tart + cinnamon coconut whipped cream (gf, v)

chocolate coconut macaroons (gf, v)

almond sable + cinnamon orange and rose (gf)

pumpkin cake with candied ginger + lemon glaze (gf)

leche quemada ice cream + pomegranate graniza

holiday gift guide 2014 + pink peppercorn chocolate sable

peanut butter cinnamon ice cream + fudge sauce (gf)

hazelnut frangipane tart with cranberries and dark chocolate (gf)

___________________________

SNACKS

trail bars (gf, v)

___________________________

OTHER

holiday gift guide 2016

vermont

australia

holiday gift guide

a brunch recap

meet roux!

getting outside

skillet toast