Easter is a time for spring foods and of course eggs, at least for ovo-lacto vegetarians.
Asparagus, olives, mint, bell pepper, and onion – a nice mix for a summer salad.
Vegan, cholesterol-free, and thoroughly delicious, this chocolate babka won a blue ribbon at the 2001 Monmouth County Fair.
Aside from being a nice way to use up leftover hard-boiled eggs, deviled eggs are easy to make, convenient to eat, and tasty to boot.
This classic egg salad can be enjoyed in sandwiches or atop a bed of lettuce and veggies.
There’s nothing like a bowl of fresh, sweet fruit salad in the summer. No one really needs a recipe for fruit salad, but here are some ideas to get you started.
A light, vegan lasagna made with artichokes, eggplant, and lemons.
If you grow your own herbs, this healthy salad is a great way to enjoy them… or show them off.
If you enjoy baking and have plenty of time, why not make some homemade hot cross buns? They’re traditional during Good Friday, Easter, and Lent, but of course the recipe is just as delicious any time of the year.
Light and tangy; perfect after a heavy, rich, or spicy meal.
Pasta primavera is the perfect springtime dish, filled with fresh vegetables.