march 2019 - mollie katzen

Sri Wasano's Infamous Indonesian Rice Salad from The Moosewood Cookbook prepared by MaryLou Battista

Savory Vegetable Cheesecake from The New Enchanted Broccoli Forest prepared by Becky Williams

Persian Eggplant Appetizer from Vegetable Heaven prepared by Jackie Mensinger

Pepper & Onion Shortcake from The Moosewood Cookbook prepared by Sue Gathman

Magic Carrot Flans from Vegetable Heaven prepared by Michele Gross

Kale-Angel Hair Tangle with Orange-Chili Oil & Toasted Almonds from The Heart of the Plate prepared by Susie Tyler

Cold Hunan Noodles with Sesame & Greens from Still Life with Menu prepared by Jackie Mensinger

Feta-Walnut Dip from The Moosewood Cookbook prepared by Adèle Griffin

Couscous with Touches of Orange, Dill & Pistachio from Vegetable Heaven prepared by Gayla Pierce

Chickpea Soup with Golden Spices from Vegetable Heaven prepared by Michele Gross

Carrot Mushroom Loaf from The Moosewood Cookbook prepared by Arleen Eichenbaum

Cauliflower in Tomato Curry from Vegetable Heaven prepared by Wendy Eichenbaum

Artichoke Heart & Spinach Gratin from The Vegetable Dishes I Can't Live Without prepared by Julia DeBeers

Cauliflower-Cheese Pie with Grated Potato Crust from The Moosewood Cookbook prepared by Adèle Griffin

Ukrainian Poppyseed Cake from The Moosewood Cookbook prepared by MaryLou Battista

Thai Tea Cheesecake with Chocolate Crumb Crust from The Heart of the Plate prepared by Linda Dunn

Cardamom Coffee Cake from The Moosewood Cookbook prepared by Shelley Anderson

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