Avocado, herbs and lemon are blended with mayo to make this yummy sauce. It's great on sandwiches, eggs and even as a dressing on salads.
This focaccia is topped with baby tomatoes and rosemary then baked in a round cake pan
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One of the quickest and easiest side dishes. Blistered peppers topped with lemon, parmesan cheese and flakey sea salt.
Blistered shishito peppers are tossed with soy sauce, sesame oil, sesame seeds and green onions. Salty, smoky and sometimes a little spicy.
Mustard greens are slightly peppery and are a rich source of iron, magnesium, calcium and vitamin C.
My take on classic broccoli salad uses the entire veggie, from florets to stem, and gets tossed with curly kale, toasted walnuts and dried cherries in a light, creamy dressing
This lemony and packed full of herbs tabbouleh is made gluten free with sprouted brown rice.
Classic bruschetta with fresh tomatoes, basil and garlic
Brussels sprouts tossed with hazelnuts go perfectly on grilled bread with creamy burrata and truffle honey.
Brussels sprouts are finely shredded and tossed with apples, walnuts, avocados and pomegranate seeds in a light citrus dressing. This salad is perfect for a large group.
My vegan take on buffalo wings. Tender cauliflower bites are dipped in a tempura-like batter, fried until crispy and then doused in buffalo sauce.
Dried cranberries, butternut squash, turkey sausage and fresh herbs make this stuffing a little different.
Red quinoa is tossed with black beans, roasted butternut squash and pumpkin seeds then coated in a light and tangy dressing.
Baby tomatoes, fresh mozzarella and basil are tossed with pasta in a creamy pesto sauce for this simple, summer dish
The longer this lemon and oregano oil sits, the stronger and more flavorful it gets.
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