Cook With What You Have Recipes | Musings

Pasta with Spinach Tahini Sauce & Herbs

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Brothy Beans and Greens

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Asparagus Feta Fritters with Aioli

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Asparagus and Egg Salad with Capers and Herb Dressing

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Noodle Salad with Peas, Mint and Lime

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Almond Cake with Marionberries or Blackberries

Maple Custard with Strawberry Rhubarb Sauce

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Raab/Rapini with Tahini Yogurt Herb Sauce

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Quinoa Asparagus Salad with Basil and Pine Nuts

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Snap Pea, Cucumber and Radish Salad with Toasted Pita and Lemony Dressing

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Baked Eggs with Creme Fraiche, Greens and Garlic

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Roasted Cabbage Steaks with Miso Butter

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Roasted Sweet Potato Salad with Yogurt Herb Dressing

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Caramelized Mushroom and Shallot Quesadilla

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Creamy Coconut Butternut Squash and Swiss Chard Soup

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Peanut Sesame Brussels Sprouts

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Sunchoke Cauliflower Soup with Quick Parsley Walnut Pesto

Sunchoke Chips with Roasted Garlic Aioli

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Sunchoke and Radicchio Salad with Celery

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Roasted Sunchokes

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