BASICS
Cooked Quinoa
SAUCES/CONDIMENTS
Garlic & Thyme Balsamic Vinaigrette
Pickled Onions
Salsa Rosada a la Rachel
BREAKFAST/BRUNCH
Salty Olive Oil Granola
APPETIZERS
Homemade Crostini
MAIN COURSES
Lime Chicken
Marinated Flank Steak
Open-Faced Mushroom Sandwiches
Plum Tomato Tart with Pesto
Simple Chicken Taco Filling
SIDES
Bitter Green Salad with Fresh Tarragon, Pear, Roasted Pine Nuts, Chevre and Balsamic Vinaigrette
Goat Cheese and Parmesan Risotto
Green Salad with Fresh and Dried Fruits and Candied Pecans
Quinoa & Black Bean Summer Salad
Roasted Asparagus with Olive Oil and Fresh Lemon Zest
Roasted Beet and Garlic Puree
Sauteed Brussel Sprouts with Applewood Smoked Bacon
DESSERTS
Lavender-infused Dark Chocolate Mousse
BREADS
All-Time Favorite Sour Cream (Gluten Free) Cornbread
DRINKS
Agave Margaritas
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