Chard and chickpea veggie burgers topped with quick pickled veggies.

Tostadas with black beans and acorn squash.

Potato and onion gratin with Parrano cheese and chives.

Butternut squash gnocchi in a white wine butter sauce.

A quick and easy soup featuring roasted red peppers, heirloom tomatoes and chard.

Spicy stir fry plus a tip on cooking perfect brown rice.

Take your potato leek soup to the next level by adding peas and bacon!

Cheesy pasta bake with fire roasted vegetables.

Tomatoes stuffed with peppers and zucchini.

This cantaloupe salsa is a great blend of sweet, salty, spicy and creamy.

Eggplant, zucchini, peppers, onions and tomatoes: everything you need for a perfect ratatouille!

Ribbons of zucchini and squash “pasta” in Alfredo sauce.

Flatbread with Fromager d’Affinois brie, Bartlett pears and a compote of Mission figs, onions & thyme.