Simply Sea Salt
Creamy Pumpkin Pasta
Serves 4. Make this without any of the meat additions and replace the half and half with coconut milk and crushed wa...
Cheesy Brussels Sprouts Morsel Pudding
Serves 6. This is an adaptation of a Food and Wine recipe and it is so easy with Margot's Morsels in almost any flav...
Swiss Chard and Kale Morsel Gratin
Serves 8-10 as a side dish. This is based on a Cooks Illustrated recipe where you make the bread crumbs. So much bet...
Crisp Apple & Fennel Winter Salad with Turmeric Dressing
Serves 4. This is such a refreshing salad and brings to mind fall with root vegetables and apples and of course the ...
Creamy Corn Soup with Basil
Serves 6. This is a delicate soup from the NYT Cooking. I love this end of summer soup that is best served hot on th...
Grilled Zucchini Panzanella
Serves 4. Are you still harvesting zucchini from your late summer vegetable garden? How about this, grilled chunks o...
Potato Salad with Dijon Vinaigrette and crunchy bits
Serves 8-10. This is a recipe for a crowd, from the New York Times. Simplicity at its best but with that tang of t...
One Pot Lemon Butter Zucchini Pasta
Another recipe from one of my favorites, Half Baked Harvest. If your garden is like mine, you still have an abundanc...
Watermelon and Feta Salad
Serves 10. This is a big salad for a crowd. It's so refreshing and you can throw in some extra herbs of your choice,...
Caramelized 5-onion Dip
Makes 3-3/4 Cups of dip. This Food and Wine recipe upgrades the classic caramelized onion dip with layers of flavor. ...
S'mores Pie with morsel crust
Serves 6-8. This is an adaptation from the New York Times but is an almost "no-bake" version! I used our morsel cru...
Hamburger on the Grill
Serves 6, depending on whether you like thick or thin patties. This recipe is adapted from A Spicy Perspective and t...