 | | Bruschetta with Braised Kale, Pine Nuts and Olives
Recipe by: Chef Becky Selengut, Cornucopia
Courtesy of Sustainable Table ®
Category: Appetizers - Season: Winter |
 | | Bruschetta with Roasted Squash, Local Goat Cheese
Recipe by: Chef Becky Selengut, Cornucopia
Courtesy of Sustainable Table ®
Category: Appetizers - Season: Winter |
 | | Cauliflower Puff
Recipe by: Nikki & David Goldbeck
Courtesy of Sustainable Table ®
Category: Appetizers |
 | | Cheese on a Grill
Recipe by: Laura Freden
Courtesy of Sustainable Table ®
Category: Appetizers - Season: Summer |
 | | Cheese Pucks
Recipe by: Joette Calabrese
Courtesy of Sustainable Table ®
Category: Appetizers |
 | | Cosmic Apple Greens, with Oyster Mushroom Vinaigrette
Recipe by: Tye Tilt
Courtesy of Sustainable Table ®
Category: Appetizers - Season: Summer |
 | | Crispy Date Roll Ups
Recipe by: Dorit Dyke, Certified Living Foods Chef and Author
Courtesy of Sustainable Table ®
Category: Appetizers - Season: Summer |
 | | Crudite Plates with Macadamia Dill Dip
Recipe by: The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004
Courtesy of Sustainable Table ®
Category: Appetizers |
 | | Greek Zucchini Cakes
Recipe by: America’s Small Farms, by Joanne Lamb Hayes and Lori Stein, Villard Books, 2003
Courtesy of Sustainable Table ®
Category: Appetizers - Season: Summer |
 | | Grilled Summer Figs and Pigs
Recipe by: Lisa Nicholson, IIDA, LEED (r) AP
Courtesy of Sustainable Table ®
Category: Appetizers - Season: Summer |
