Kids in the Kitchen
Warm Tarragon Potato Salad
Valrhona Chocolate Shortbread Cookies
Banana Almond Ice Cream
Blueberry Crumb Cake (vegan)
vegan and gluten-free, Cinco de Mayo
Tortilla Soup
vegan
Wheat Focaccia with Caramelized Onions
vegan
Lentil Soup
vegan, Passover
Chocolate Matzo Toffee
Roasted Rainbow Carrots
©The Conscious Kitchen
Pumpkin Bread (vegan and gluten-free)
Chocolate Coconut Macaroons (raw and naturally sweetened)
Pumpkin Drop Muffins
Gingerbread Cut-Out Cookies (vegan)
Quick and Easy Black Bean Chili
Honey and White Wine Poached Pears with Pomegranate Seeds
Roasted Chunky Applesauce
Cranberry Orange Relish
Max’s Orange Dreamsicle Smoothie
Pumpkin Gingersnap Smoothie
Pad Thai Noodles (vegan and gluten-free)
Bittersweet Chocolate Popsicles
Chicken Salad with Grapes and Almonds
Granola
Peanut Butter Cookies (gluten-free and vegan)
Linguine with Vine Ripened Cherry Tomatoes and Basil
Sweet Pea Guacamole
Watermelon Granita Parfaits
Herb Encrusted Halibut
Grilled Corn on The Cob
Heirloom Tomato and Fresh Mozzarella Panzanella
Quinoa with Spring Vegetables
Roasted Beets
Roasted Pumpkin
Chinese Almond Cookies
Basil Pesto
Quick and Easy Lunch
Russian Tea Cakes
Baked Crab Cakes
Pizza at Home
Mandel Bread
Coconut Shortbread Cookies
Orange Scented Poppy Seed Cookies
Fusilli With Broccoli
© 2013 The Conscious Kitchen
Roasted Beets with Fresh Mint and Aged Balsamic
Roasted Root Vegetables
Roasted Garlic Mashed Potatoes
Pumpkin Pie
Turkey Meatloaf