Blood Orange Granita with Ginger and Orange Mint
Provencal Chicken & Mussel Pot from Weight Watchers One Pot Cookbook
Turkey and Sweet Potato Chili, a healthy twist on an American classic!
Pineapple Passion Chiller with Curried Chickpeas Salad. Fab flavors—vegan, GF, dairy-free.
Papaya-Lime Soup with Strawberries - simply prepared but satisfying end to any meal
Easy Deviled Eggs
Italian Easter Bread
Key Lime Tartlets. A taste of summer and a key tip for juicing tons of key limes.
Refreshing strawberry frozen yogurt which is great for the season. It’s low on calories and great on flavour. Looks very pretty too.
totally retro, but oh so good! a pineapple upside-down cake
An enjoyable Easter Passover recipe - pure homemade goodness, consisting of homemade chicken soup served with matzo ball dumplings.
Coconut Water Champagne Fruit Punch. Coconut water is great for hangovers or as built-in prevention. Easy, tasty, small-batch punch recipe.
Time warp back to 1978 with this Raspberry JELL-O Poke Cake, made from scratch.
Stilton Soup. Celery, onion and blue Stilton cheese combine to make a subtly sharp creamy soup that is sure to be the star of your next gathering.
The best part is Chocolate Truffles are so easy!
Perfect for Spring Vegetable Soup with Purple Potato Chips
Kung Pao Chicken with Water Chestnuts and Peanuts
Mediterranean Fish Stew - Bouillabaisse
Deviled eggs with attitude! Smoked salmon Deviled Eggs with Dill and Chipotle
Just in time for Major League Baseball’s opening day, we unearthed two old-timey sporting drinks.
Chicken Roasted on a Bed of Vegetables – The Perfect One-Pot chicken recipe, my all the time escape when I’m short on time.
Cream Cheese Filled Carrot Cake Muffins
A warm apple and potato salad with boudin noir
New Orleans olive salad
pear and rhubarb hand pies
Cream Cheese Shortbread with Toasted Walnuts from One Girl Cookies by Dawn Casale, David Crofton
Mango Pulp in Jaggery sweetened Cardamom Coconut Milk - a simple seductive dessert!
Shrimp Creole Inspired by Emeril Lagasse
Rigatoni with peas and porcini mushroooms in a creamy asparagus sauce from Pasta Italiana by Gino D'Acampo
Hummingbird Bundt Cake with Cream Cheese Glaze and Topped with Toasted Chopped Pecans
Peanut butter "mousse"
Spring Quinoa Salad with Basil and Pistachios