My lighty sweet and fruity take on a whiskey sour

I'm all about getting alcohol into my body, any way, shape or form. These grown-up popsicles are a perfect way to do that.

This pudding gets its pink hue from beet powder and packs an added punch of protein from powdered bone broth. 

Chili is best simmered low and slow all day long but, sometimes you don’t have all day. A pressure cooker helps cut the time down and tenderize a usually tough cut of meat, pork shoulder

These quick pickled cucumbers are flavored with peppercorns, dill and garlic

Thinly sliced Persian cucumbers are pickled with dill, coriander, fennel and garlic. 

One of my favorite pasta dishes reinvented into a simple risotto.

Roasted beets and their greens are tossed with goat cheese, pickled fennel and wild greens in a simple honey dressing. 

This hearty salad features roasted golden beets, lentils, fresh berries and crunchy walnuts in a tangy dressing

These roasted Brussels sprouts are tossed with dates and Manchego right when they come out of the oven then tossed in a whole grain mustard dressing. 

Roasted butternut squash, sage and nutmeg flavor this simple, creamy, vegetarian risotto.

This curried butternut squash soup is flavored with lemongrass, ginger, cumin and turmeric then topped with Savory Rosemary Granola. 

Roasting these Cal Organic carrots brings out their subtle sweetness. I make use of the whole vegetable by making a pesto from the carrot tops with pistachios, parsley and lemon.

This simple roast tomato sauce goes great over pasta, on pizza or tossed with roasted veggies.