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Recipe Queue
Asparagus-Leek Galette
From the Culinate Kitchen collection by Carrie Floyd
Make this stunning spring tart for any meal.
Bluebird Millet and Oatmeal Cookies with Dried Plums
From the recipe box Cookies by Carla Clayton
Cornmeal-Almond Biscotti
From the book Classic Home Desserts by Richard Sax
Glazed Plum Bundt Cake
From the book Great Good Food by Julee Rosso
Homemade Veggie Bouillon
By Katherine Deumling, from the Katherine Deumling collection
Mix this freezer-friendly blend with water for a fresh-tasting broth.
Italian Plum Cake
By Carrie Floyd, from the Culinate Kitchen collection
A quick and easy cake that both kids and adults appreciate.
Lavender Syrup
From the book The Kitchen Garden Cookbook by DK Publishing
This pretty, aromatic syrup works well to flavor meringues, cakes, and cookies.
Marinated Summer Vegetables
By Kelly Myers, from the Kelly Myers collection
Moroccan Red Lentil Soup
From the book Art of the Slow Cooker by Andrew Schloss
Multigrain No-Knead Bread
From the Ellen Jackson collection
Panforte Nero
From the book Pure Dessert by Alice Medrich
Plum Torte
By Caroline Cummins, from the Culinate Kitchen collection
Late-summer Italian plums are delicious baked in a cake.
Red Lentil and Winter Squash Dal
By Katherine Deumling, from the Katherine Deumling collection
Pair this with steamed greens for a warming winter dinner.
Rhubarb Almond Cake
From the Culinate Kitchen collection by Carrie Floyd
Make this amazing cake for your Mother’s Day festivities.
Rhubarb Buttermilk Tart
By Caroline Cummins, from the Culinate Kitchen collection
Here’s a simple, pretty, and delicious spring dessert to bake and enjoy.
Roasted Peaches
From the Culinate Kitchen collection by Carrie Floyd
Like peach pie, without the pastry.
Shepherd’s Pie
From the book The Adaptable Feast by Ivy Manning
Vegetarian and omnivores alike will appreciate this stick-to-your-ribs fare from Ivy Manning.
Sorrel Spinach Pesto
From the Culinate Kitchen collection by Carrie Floyd
Sorrel’s lemony tang pairs beautifully with spinach, but arugula also works here.
Spelt and Garbanzo
Bean Salad
From the Culinate Kitchen collection by Carrie Floyd
This meal-in-a-bowl makes a terrific brown-bag lunch.
Swiss Chard Bread Pudding
From the recipe box Vegetables by Amy Halloran
Toffee Bars
From the book Betty Crocker Cookbook by Betty Crocker Editors
White Bean, Chard, and Pasta Soup
By Carrie Floyd, from the Culinate Kitchen collection
White Beans and Greens Bruschetta
By Kim Carlson, from the Culinate Kitchen collection
An adaptable recipe that can work as a vegetarian main dish or a starter.
Yeasted Oat Pancakes
By Deborah Madison, from the Deborah Madison collection
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