Greens
Baked Eggs with Spinach and Mushrooms
Italian Mushroom and Barley Soup with Wild Mountain Oregano
Corn Chowder
Spring Vegetable Salad with Dijon-Honey-Paprika Dressing and Coconut Bacon
Miang Kham: Thai Green Mouthfuls with Ginger Garlic Sauce
Quinoa, Kale and Butternut Squash Patties with Beet Relish
Casseroles and Gratins
Roasted Radicchio, Mushroom, Potato, and Manchego Cheese Gratin
International
Italian Mushroom and Barley Soup with Wild Mountain Oregano
Baked Peaches with Pistachios and Rose Blossom Water
Minestrone
Mexican Salsa Verde
Homemade Vegetable Broths
Key Lime Indian Pickle
Miang Kham: Thai Green Mouthfuls with Ginger Garlic Sauce
Butternut Squash Soup with Spices and Dukkah
Red Lentil and Tomato Soup with Ras el Hanout, Harissa, and Preserved Lemons
Tabouli with Figs, Almonds, Orange, Parsley, and Ginger
Cambodian Noodles
Wild Mushroom and Potato Frittata
Desserts
Plum Crumble with Pistachios and Cardamom
Tapioca Pudding with Strawberry Rhubarb Jam
Baked Peaches with Pistachios and Rose Blossom Water
Baked Pears with Crystallized Ginger, Cinnamon, and Star Anise
Sour Cherry Clafoutis
Rhubarb, Raspberry, and Grand Marnier Crisp
The Bestest Brownies
Grandma’s Apple Cake
Plum Perfect Tart
Gardening
Chanticleer: A Pleasure Garden
Peony Bouquets
Terrariums
Drying Herbs
Tree Peonies
Hellebore – Lenten Rose
Spring Fever
Dahlias
Fall Planting
Peony Flowers
May Flowers
Homemade Organic Fertilizer
Seed Starting
Late Summer Flowers
Cayenne Pepper Ristra
Chitting Potatoes
Wild Rose Hips and Amaryllis
