Quick and Fresh: Vietnamese Noodle Bowls
Kale Chips: Healthier AND yummier than potato chips!
Easy Indian dinner: mustard-seed shrimp & cucumber raita.
Buttermilk Fried Chicken via Thomas Keller's 'Ad Hoc at Home'.
Creamy risotto made in the pressure cooker! Fresh corn makes it extra special.
Sour Cherry Compote
A delicious and summery topping for meat, fish, grains or bread - summer squash and artichoke caponata.
Shrimp and Chorizo Paella
Raw vegan kale salad with avocado, apple, and pine nuts.
Burgers with Lemon-Herb Butter
Hickory-Smoked Chicken with White BBQ Sauce
Crispy Skinned Chicken a 'l Orange
Peas and Carrots Pasta
Sweet and Spicy Carrot Salad... as exciting to your taste buds as it is to your eyes!
Parmesan Crusted Chicken Picatta.
Ricotta and garlic scape pesto spread with homemade tomato focaccia.
Crispy without and juicy and ginger scented within, karaage is my favourite chicken recipe.
Grown-up cherry puree - cherries cooked with rum, red wine, and lemon-juice. I used it in cherry-almond brownies.
Potato Salad: the perfect side for a barbecue or a picnic
From the girl & the fig; a succulent and sweet "steak" with raw egg, caperberries, chives, lavender sea salt, and toast.
Posole with zucchini, tomatoes and queso blanco. Inspired by a simple side dish during a road trip dinner in Santa Fe, New Mexico.
Black Forest cocktail. This drink has a deliciously nutty chocolate stout flavor—particularly when it’s made with a sweet, caramelly coffee from El Salvador.
This combination of Grilled Sausage and Summer Squash has bright flavor from herbs, capers, Kalamata Olives, and lemon.
One of my favorite lunches: a Sweet and Salty Salad wrap.
No ice cream maker? No problem. Try this super easy Creamy Fruit Freeze with whatever fruit combo you like!
Marshmallow Brownie Bites – two ooey, gooey bites of heaven.
Strawberry Swirl Cheesecake Ice Cream
Dairy-free, gluten-free. pound cake! The secret? Coconut milk and olive oil!
Chicken in Pine Nut & Saffron Stew - Learn a new way to thicken and flavor your stews, by using a Catalan technique, called Picada.
Black Radish Chips with Greek Yogurt, Lemony Hen of the Woods and fresh Chives