Farro Risotto with kale and leeks topped with soft-ripened goat cheese.

Italian Sub-Style Chopped Salad

Ice cream infused with English breakfast tea and chai spices

Nut and seed crackers with goat cheese, strawberries, and cracked black pepper.

Soy-free and vegan veggie burgers with black beans, vegetables and fresh herbs (you won’t miss the meat!)

Chickpeas coated in spices and roasted until crispy.

grilled corn is combined with tangy goat cheese, spelt, tomatoes and arugula for a flavorful summer salad

a light a summery tart filled with zucchini and Swiss chard and great for a vegetarian meal

Victoria sandwich cake with strawberries and whipped cream

A refreshing and light salad with grains, butternut squash, kale, and honeyed walnuts

Beer braised pork carnitas tacos with pickled cabbage, avocado, and queso fresco

Pumpkin polenta with chorizo meatballs. Also pair it with sauteed kale for a healthy, vegetarian alternative.

Dark chocolate cocoa brownies with chocolate ganache and candy cane pieces.

Salty caramels flavored with vanilla bean and cardamom and dipped in dark chocolate

This apple tart is the perfect way to highlight a seasonal fruit

This twist on classic risotto is made with beets and barley.

The perfect ice cream for the warmer fall days. Roasted pumpkin and gingersnaps make this the perfect treat.

A dinner that brought both hot and cold. Spicy beef meatball curry with fresh mint ice cream for dessert. Links to recipes included.

Baked sweet potato falafel with a sesame seed crust. Great as an appetizer or part of a main dish.

Chunky, nutty, and fruity homemade granola makes the best snack.

Salted caramel ice cream loaded with toasted butter pecans.

Half whole wheat hearth bread. My most successful attempt at bread baking ever!