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(collection, Tesa Watson)

Fried Egg Sandwiches with Garlicky Swiss Chard and Cheddar
Roasted Beet and Lentil Salad
Beet Salad with Goat Cheese and Toasted Walnuts
Curried Quinoa with Pine Nuts and Raisins
Olive Tart with Chard
Swiss Chard Stalks Gratinéed with Parmesan Cheese
Blackberry-Sangiovese Coulis
Lavender Syrup
Bengali Squash with Chickpeas
Spelt and Garbanzo Bean Salad
Chocolate Sour Cream Bundt Cake with Chocolate Glaze
Roasted Chickpeas
Trail Bars
Yeasted Oat Pancakes
Toffee Bars
Banana Sour Cream Pancakes
Fried Tofu with Peanut Sauce