A gluten free, vegetarian lasagna made from the newest super food flower sprout (a type of Kale).

Rum spiked pumpkin pie custard nestled into a gingersnap crust and topped with a light and fluffy maple whipped cream.

A little non-traditional but way more delicious, fresh cranberry and pineapple sauce.

Ready to harvest celery and fennel are roasted to created this silky luxuriously tasting soup.

Fresh sweet peaches and crunchy sunflower seeds make a hearty seasonal muffin. Make a big batch and freeze!

Why order greasy Chinese take-out when you can make this easy Lo Mein at home?

Banana cake with a maple caramel frosting.

A mash-up of two of my favorite cocktails the margarita and mojito, introducing the “Marjito”.

Pavlova topped with fresh strawberries and mint sauce.

Sweet and salty, these could be the best no-bake cookies ever with Nutella and pretzels.

Baked flounder on a bed of Swiss Chard with a yogurt dill sauce topped with crunchy panko.

Deviled Ham Stuffed Eggs. A devilish way to use leftover over ham and hard boiled eggs.

Lemon ginger elixir and a refreshing cocktail.

Traditional ricotta

The lemoniest lemon bar ever, the pièce de résistance is the candied lemon slice on top.

Guinness Irish Lamb Stew topped with champ. An Irish classic.

A spring inspired pesto made from sprouted garlic tops, green onion tops and sprouts from my kitchen window. With a nice lemon tang.

A simple dish of succulent grapefruit wedges, juicy strawberries swimming in a fruit glaze and topped with some fresh herbs.

Sweets for your sweetie. Chocolate covered cherry cordials. Leaving the stem on makes it easy for the kids to help.

Involtini agli spinaci – venison (or beef) roulades. A healthier version of an Italian classic.

Chicken and Kale Chili. Only a little over 300 calories per serving. A perfect hearty, healthy and delicious chili.

Moist, decadent, but not too sweet, this cake will satisfy the savory and the sweet fans.