Plant-Based Flavors of Fall

Zoom Class:  Plant-Based Flavors of Fall

All recipes are plant-based and oil-free.

When I was visiting my daughter in Houston last fall, I was inspired by a dish called, “Fall Salad” at Coltivare Restaurant where they grow produce for the restaurant on the garden patio.  The salad had greens, persimmons, candied pecans and a pumpkin vinaigrette.  I knew I had to make a version one day, along with their amazing focaccia bread with rosemary and sea salt.  These dishes make me remember the flavors and smell of that fall day with my daughter.

RECIPES

Fall Salad with Spinach, Radicchio and Persimmons with Pumpkin Dressing

Focaccia with Rosemary

Roasted Cauliflower with Pine Nuts and Raisins

White Beans with Greens and Pot Liquor

Apple Cider Donuts