Whole grain carrot cake pancakes with a maple Greek yogurt icing. Hurricane survival food.

Lidia Bastianich’s spelt berries with roasted pepper sauce.

Pasta with tomato-peach sauce infused with chipotles and cinnamon.

Roasted eggplant, tomato and tapenade pizza with goat cheese. Turn any salad into a pizza!

Chocolate cake with raspberry-nutella filling and chocolate ganache. Who needs skinny jeans anyway?

Pasta with fresh corn pesto.

Tupelo honey coleslaw with sweet potatoes and sunflower seeds. Made with greek yogurt instead of mayo, this is super figure friendly!

Persian saffron-spiced pasta with split peas.

Thai basil ice cream. So good you’ll find yourself making up excuses to taste test it. 352 times.

Smoked salmon and ricotta-dill sandwich with cucumbers.

Chickpeas and chana dal cooked in a mint sauce. The Indian version of the New york hot dog.

Steamed wild salmon with mizuna, mustard greens, soy sauce, and ginger.

Pea, mint and parmesan crostini…the perfect 4h of July appetizer!

Martha Stewart’s Lattice-Top Blueberry Pie. Dangerously addictive.

Blueberry buckwheat pancakes topped with a roasted cardamom-vanilla rhubarb compote. Cure for blueberry pie hangovers.

Spring pesto panzanella with asparagus, leeks, and sun-dried tomatoes!

Carrot cake cookies filled with vanilla bean cream cheese frosting!

African sweet potato soup with peanut butter and black beans. So good you’ll crave it in 100+ degree heat.

Blackberry lime bread pudding made with homemade brioche!

Coconut potato curry with basil and cashews.

Strawberry hazelnut chocolate crisp. Because hazelnuts and chocolate should never be apart.