This pasta is the perfect light summer dish. It makes use of the whole zucchini, including it's blossoms. 

Pesto can basically be made with any herb (parsley, basil, sage, cilantro) and nuts (almonds, walnuts, pine nuts, pistachios) you prefer. This version goes great over pasta, bread or grilled chicken. 

This veggie pasta features the best of summer produce

Making your own pickled jalapenos is easier than you think. A great way to use up extra peppers from your garden.

Beautiful purple potatoes are fried until crisp, topped with fried cilantro and then served along side a spicy cilantro dipping sauce. 

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

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

Kale is tossed in a champagne vinegar and shallot dressing with avocados, persimmons, Asian pears and feta.

These indulgent ricotta dumplings are smothered in honey and truffle salt then topped with fried sage.

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

A little sweet and a little spicy, this roasted acorn squash side is perfect for your next dinner party. Topped with tart cherries, tangy feta and crunchy pistachios.

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

If you're looking for a lower carb but still crunchy and tasty chip, try these veggie chips instead. 

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.