Chocolate Amaretto Ice Cream served with homemade cherry sauce! Chocolatey, delicious, vegan, and paleo.

Gilled asparagus + nectarine pasta salad w/ zucchini and pesto. Makes a great summer BBQ side!

Pesto doesn’t have to be traditional! This version is made with all sorts of weird and wonderful things from the garden.

Celebrate the start of summer with a wild rice + summer fruit bowl. Spiced with cardamom + sumac and topped with lemon thyme and pistachios!

Spring Greens with Balsamic Soaked Raisins and Toasty Pine Nuts – a simple and delicious way to eat your greens!

Soba noodles are tossed with a creamy black sesame dressing and served with miso-glazed turnips, greens, and sesame seeds!

Golden beets are marinated in a meyer lemon vinaigrette, topped with fresh favas, ricotta salata, and mint!

Quick spring pickles made with radishes, asparagus, and wild ramps!

A riff on hummus and babaganoush + so much more, this flavourful eggplant dip is inspired by Bowl + Spoon by Sara Forte

Creamy spring asparagus “beanotto” with garlic greens and the 7-minute egg.

Lemony kale and ricotta pie on a chickpea flour “socca” crust. Served with lemon zest, parmesan, and chile flakes. GF + vegetarian!

Spicy carrot noodles with ataulfo mango, sunflower sprouts + seeds, and a Thai curry + peanut dressing! Gluten free, vegan, and raw.

A Moroccan-inspired millet bowl with orange scented millet w/ currents, turmeric chickpeas, veggies, and Yotam Ottolenghi’s harissa.

Wrap up roasted sweet potato, kraut chi and garlic sprouts in rice paper wraps and serve with ginger-miso dip for a perfect potluck snack!

These little pastries feature a thyme and lemon scented fig + walnut filling in a super flaky rye crust. Topped with goat’s cheese + honey!

Chicken Waterzooi is a traditional Belgian soup/stew featuring veggies and chicken in a rich and creamy broth.

Paleo Chocolate Orange Bars – A dense chocolatey base topped with baked citrus curd. It’s a perfect V-Day treat!

Crispy Cauliflower Nachos- made with baked cornmeal cauliflower, vegetarian chocolate chili, and quick pickled jalapeños.

Chickpea Pancakes with Leeks, Squash, and Yogurt + a few thoughts on intuitive cooking and following recipes.

Crunchy granola with hibiscus, saffron & rose, made extra special with the addition of white chocolate!

A delicious winter caprese salad made with cumin-marinated beets, pan-fried halloumi, hazelnuts, arugula, and wild apple chutney

Hibiscus tea, infused with cinnamon, cloves, star anise, blood orange, and allspice.