Easy and quick to make homemade salsa that has a little kick of heat and a great balance of tomatoes, onions, and hot peppers.
Vanilla Rhubarb Jelly
Raw onion chutney for idli , dosa
Spinach and Artichoke Dip with three cheeses (in Spanish with translator)
Strawberry Balsamic Jam
Raspberry Jam - breakfast anyone?
Lentil Dip Recipe
Basil Hummus with Homemade Pita Chips
Only 5 ingredients -- delicious & nutritious chutney in no time.
Spicy Tomato Jam: Delicious on just about everything!
Wild garlic butter
Grated Mango Pickle - Perfect on summer evening with cold curd rice
mint coconut chutney for idli, dosa or uttapam.
Kick off your spring canning with this fresh tasting Rhubarb Strawberry Jam that’s low in sugar and uses no commercial pectin.
Vietnamese Daikon and Carrot Pickles (Do Chua)
Pickled Radish Pods
Pineapple, Mango, and Avocado Salsa! Super healthy and easy to make.
Kale & sunflower pesto spread
Basil & Cashew Nut Pesto
A simple oven roasted salsa comes together in minutes.
Traditional Sweet Pongal Recipe
Creamy Vegetarian Avocado Pesto
Roasted Red Pepper and Sunflower Seed Pesto
Green chilies cooked with indian spices and lemon juice to make a delicious and tangy pickle
Dried Hibiscus Flower Sauce
Grilled Pork with Clementine Marmalade . . . time to move aside, applesauce.
Ever wondered how to make floral jellies in the spring? Here is the simple technique for redbud and lilac jelly!
Vegan Spinach & Artichoke Dip- the perfect party crowd pleaser!
Grilled Portabella Muffuletta Sandwich. It might not be authentic, but it is delicious!
Roasted Strawberry BBQ Sauce Recipe
Baked potatoes with romesco sauce (in Spanish with translator)
Red pepper, walnut and breadcrumb dip lightly sweetened with pomegranate molasses. Great with pita and veggies, even better in sandwiches.
Try this simple and easy vegan chutney made with green tomatoes. Works well as a sandwich spread as well.
Fruit Salsa to go with Cocktail Shrimp