Enjoy this dip with your favorite raw crudités, or thin it out for a creamy salad dressing.
Winter Salad
A great salad to have in the fall and winter months when butternut squash is abundant. I love the pumpkin seeds and cranberries along with the fresh taste of sage.
White Bean Stew with Swiss Chard and Tomatoes
Iʼm a big believer in putting greens in my soups and the robust flavor of the Swiss chard is wonderful.
Vibrant Veggie Soup
One of the most colorful soups I make. It is chalk full of beautiful veggies.
Tuscan White Bean Kale Soup
What I also love about soups is you can make a big batch and have it for dinner and lunch that week and also freeze it for another time.
Roasted Vegetable Buddha Bowl
This is a real simple combination of lightly steamed vegetables on top of a grain, like brown rice or quinoa that I top with a sauce.
Red Velvet Smoothie
I love this flavorful treat that tastes like a frozen red velvet cupcake without the refined flour, eggs, sugar, and red dye.
Quinoa Tabbouleh Salad
The tiny nutritional powerhouse is loaded with protein, making this dish both a vegetarian main course and a summer side dish.
Pumpkin Muffins
Try these fiber-rich morsels for a quick on the go breakfast.
Portobello Mushroom Fajitas
Fajitas are a great meal to make if you donʼt have much time.