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sweet miscellany

seasonal vegetarian recipes

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ABOUT

Welcome, I’m glad you’re here!

I’m Courtney but most people call me Court! I’m a recipe developer, food photographer, gardener, and seasonal eating enthusiast 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.

Sweet Miscellany (a name borrowed from my former small baking business) is a space dedicated to seasonal eating and living. Here you’ll find plant-based recipes to eat your way through each season with the occasional gardening post thrown in the mix. 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 fare.

Since I know firsthand that transitioning to a seasonal way of eating can be a bit of a challenge, my goal is to inspire you one recipe at a time! If you’d like access to some of my free resources like my Top 5 Tips for Eating and Living Seasonally, drop your email here.

If you have an interest in working together, head over to Court West Studio to view my photography portfolio! 

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Want free monthly seasonal eating tips and recipes straight to your inbox? Simply tap here!

dairy free blueberry corn muffins

Blueberry Corn Muffins with Whipped Maple Butter (dairy free) | seasonal plant-based recipes from the Sweet Miscellany Blog

summer picnic pasta salad

dewberry shrub with lemon thyme

Dewberry Shrub with Lemon Thyme (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

blistered shishito peppers with lemon basil cashew cream

Blistered Shishito Peppers with Lemon Basil Cashew Cream (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

cucumber carrot salad with crushed peanuts & mint

Images and content owned by Courtney West copyright (c) 2011-2025

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