Gluten-free coconut milk pumpkin pie with an almond crust, vanilla bean whipped cream and chocolate pumpkin seed brittle

Hearty weeknight pasta with lentils, kale, sun-dried tomatoes and feta cheese!

Black lentils in mushroom-zinfandel sauce create a base for phyllo purses in my vegetarian thanksgiving.

An interesting twist on classic skillet cornbread, served up with agave nectar, sea salt and fresh sage.

With Pomegranate, toasted hazelnuts, cocktail grapefruit and raw sunflower dressing.