Recipes — #vegetarian

Sugar Snap Pea Salad

Posted by Alayne Gardner-Carimi on

Sugar Snap Pea Salad
This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge. Can be prepared up to 2 days ahead, flavors will meld beautifully.

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Lemony Roasted Broccoli

Posted by Alayne Gardner-Carimi on

Lemony Roasted Broccoli
Roasting brings out the sweetness in the broccoli while the lemon dressing adds sophistication and the freshly grated Parm brings the charm--all in under 40 minutes!

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Lemon Curd (Non-dairy)

Posted by Alayne Gardner-Carimi on

Lemon Curd (Non-dairy)
A zippy treat all by itself. Delicious served with fresh fruit or over Lemon Chiffon Cake.

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Lemon Olive Oil Shortbread with Olives & Rosemary

Posted by Alayne Gardner-Carimi on

Lemon Olive Oil Shortbread with Olives & Rosemary
Great with a cup of herbal tea and a hunk of salty cheese or a bowl of homemade soup! The olives used here are fruity kalamata, which when surrounded by a lemony shortbread crust and baked, become like little jewels studding each cookie. Rosemary and lemon balance the robust flavors of the olives by adding refreshing pine and citrus notes.

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Mashed White Beans with Rosemary Pita Chips

Posted by Alayne Gardner-Carimi on

Mashed White Beans with Rosemary Pita Chips
Great as a side dish or quick appetizer. The freshness of the zest, lemon juice, parsley and garlic is a great compliment to the rosemary on the pita chips. Feel free to double or triple the recipe for a party!

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