I've scaled this vegan brownie recipe down to perfectly serve 2 people. 

Loaded with veggies, this pasta is filling but doesn't make you feel too guilty. 

This light, vegetarian pasta comes together quickly and also happens to be gluten-free. 

This margarita gets a twist with fresh watermelon juice and mint. 

This light and fluffy frosting contains no butter and is perfect for cakes, cupcakes and even Baked Alaska.

Whipped ricotta is topped with diced figs, toasted pine nuts, a drizzle of honey and flaked sea salt then served with grilled bread for slathering

This basil and white bean dip packs a lemony punch. It's great on salads, wraps, over veggies or with chips.

Oyster mushrooms, truffle salt and spinach make for the perfect risotto. 

Wild mushrooms cooked with sage, garlic and brown butter get tossed with pasta then finished with parmesan cheese

Using Yukon Gold potatoes instead of Russet helps give this mash an extra creaminess without having to smother them in butter and cream. 

Have you ever tried zucchini noodles? They take on the flavor of whatever you cook them with. They taste even better when you grow your own mushrooms. 

This simple summer pasta salad of zucchini, chickpeas and feta is brightened up with fresh lemon and basil. 

Fluffy and chewy focaccia bread is topped with thinly sliced zucchini, thyme and flakey sea salt.

This simple salad requires no cooking. A quick cilantro and cumin dressing made in a blender gets poured over shaved squash, sweet corn and feta.