These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative Served warm, the texture is akin to a fresh cheese, perfumed with dill, mint and olive oil.
Lemon Ginger Brew
A master frittata recipe, and six ways to customize it for breakfast, lunch, or dinner.
lemon syrup recipe
Garden Greens Goddess Pizza | halfbakedharvest.com
Chickpea Tortilla Chips
Sourdough Popovers Recipe
Tangy, salty, crispy crackers, made with discarded sourdough starter.
Wholehearted Eats : Rainbow Rolls with Creamy Miso
Pearl Couscous Salad with Arugula & Cherries
Rhubarb Cardamom Buns
This detailed step-by-step recipe for homemade sourdough bagels makes fabulous New York style bagels, with lots of flavor and the perfect chewy texture.
Purple Potato, Asparagus And Harvarti Savory Croissants | Now, Forager | Teresa Floyd
Easy Pickled Beets Recipe
Cabbage Ready for Homemade Sauerkraut Recipe
Inside Storey: Kirsten K. Shockey: Fermented Carrots, Three Ways
Houston's cornbread | Bon Appetit
Roasted Veggie Pitas with Avocado Dip | Pinch of Yum
These Chickpea and Beet Vegetarian Meatballs are a sweet and spicy protein packed dish that are great as for dinner or even an appetizer!
pink house kraut salad bowls // brooklyn supper
Braided Pesto Bread
Chad Robertson's Tartine Country Bread--Chad Robertson of San Francisco's Tartine Bakery & Cafe describes a starter -- a mixture of flour, water, wild yeasts, and bacteria -- as a baker's fingerprint. Making one is simple, but it does require a commitment: Count on feeding and caring for the mixture for three weeks before you start baking.
Preserved Lemons recipe on Food52
Celery and Za’atar Tabouli recipe on Food52
Get the perfect, crispy baked sweet potato chip every time with this innovative method. It also works for other types of vegetable chips!