Sweet Miscellany is a space dedicated to seasonal vegetarian fare, from sweet to savory and everything in between. It’s my aim to make each recipe as approachable as possible so that it inspires you to enjoy your time in the kitchen cooking with seasonal fruits, veggies, and herbs.
The Latest
- Napa Cabbage and Crispy Tempeh Salad with Miso Tahini Dressing
- Grapefruit Mule Mocktail
- Macaroon Thumbprints with Lemon Curd (gluten free)
- Tofu Cutlet Sandwiches with Kohlrabi Pickle Slaw
- Coconut Curry Dumpling Bake
- 15-Minute Noodles with Bok Choy and Shiitake Mushrooms
- Tofu Scramble Tacos with Chipotle Crema (vegan)
- Creamy Vegan Tortilla Soup
- Blood Orange Salad with Fennel and Carrots
Your Current Favorites
I’m Courtney, but most people call me Court!
I’m a seasonal eating enthusiast, photographer, and gardener living in Virginia. Most days you can find me covered in flour in my kitchen or puttering around my little urban garden with my rescue dog Frankie. Learn more about me here.