Squash Soup with Roasted Pumpkin Seeds Get a taste of the holidays with our creamy squash soup with roasted pumpkin seeds. It's a perfect dish for warming up on a cool autumn day.
Butternut Squash and Gala Apple Soup Our delicious and flavorful Butternut Squash and Gala Apple Soup is even better served with toasted warm bread.
Roasted Beets with Feta Mousse Delight your taste buds with our recipe for Roasted Beets with Feta Mousse, made with toasted walnuts, fresh garlic, parsley, mint and more.
Soba Noodle Salad Recipe This light, delicious noodle salad made with a variety of colorful spring vegetables is the perfect thing to bring for lunch or a picnic. Try black rice soba noodles for a gluten-free version that contrasts well with daikon, carrots and sesame seeds.
Poached Pears with Cashew Cream Poached Pears are perfect as a dessert or an elegant brunch dish. Enjoy with cashew cream, a vegan chef staple that stands in for dairy.
Baked Tomatoes with Israeli Couscous You'll love the taste of our Baked Tomatoes with Israeli Couscous.
Chilled Carrot-Fennel Soup with Spiced Yogurt For a nourishing, rich yet light soup with cheery hints of spice, try Natural Epicurean cooking instructor Chef Alex's Chilled Carrot-Fennel Soup with Spiced Yogurt.
Coconut Ice Cream Cake Looking for a sweet summertime treat that's a little unexpected? Try our Coconut Ice Cream Cake recipe for a little bit of a tropical twist without leaving the great state of Texas, courtesy of Amy Ramm, our Student Services Director. Just put the lime in the coconut -- Ice Cream Cake, that is!
Quinoa Salad with Pecans and Cranberries Spruce up your cookbook with a brand new recipe perfect for a light summer salad.
Summer Grain & Bean Salad with Cilantro Vinaigrette Want a filling, but not heavy summer dish? Whip up this Summer Grain & Bean Salad with Cilantro Vinaigrette for dinner and take the leftovers to work for lunch the next day-- if they make it that long!