CHEF IVAN FLOWERS’ HARVEST BLEND RECIPE
Serves 4. All veggies below are cut into a large dice, with exception of cherry tomatoes, those are halved.
3 Zucchini
3 Yellow Squash
2 Red Be
PEGGY’S STUFFED MUSHROOMS
This tasty recipe is from Peggy Fiandaca, co-owner of LDV Winery in Arizona.
ON BIG BLEND RADIO: On this episode of Big Blend Radio’s “Wine Time with Peggy̶
BEET SOUP WITH CASHEW CREAM
By Carrie Bonfitto, NC, BCHN® as featured in her cookbook, “What to Cook, Why to Eat It: Nutrition Facts, Health Benefits & Recipes”
4 SERVINGS
For the
SUMMER HARVEST BOWLS with GRILLED PEACH, BURRATA & CUCUMBER
This vibrant recipe is featured in New York Times bestselling author Ali’s Maffucci’s third cookbook, “Inspiralized & Beyond:
PEANUT GLAZED BUTTERNUT SQUASH
This recipe is from Donna George, owner of The Peanut Patch in Yuma, Arizona. For more of her recipes, visit www.ThePeanutPatch.com.
1 Butternut Squash (about 1 pound)
1
BUFFALO CAULIFLOWER
Big Blend Radio interview with Brian Kateman, Cofounder and President of The Reducetarian Foundation, and editor / curator of “The Reducetarian Solution: How The Surprisi
DEVILED AVOCADO
As featured in “Tasting Paris” by Clotilde Dusoulier
Serves 8
Paris used to be a hostile place for vegetarians—let alone vegans. Outside of a handful of vegetarian restaurants
EDIBLE FLOWERS & ROSE PETAL JAM
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine”. See more of her recipes and tips
VODKA AND LIME JUICE COCKTAIL
By Ruth Milstein, author of ‘Cooking with Love: Ventures Into the New Israeli Cuisine”
Your standard “Gimlet” that is always refreshing and deliciously tasty to
