A low and slow beef stew that is perfect for a Sunday night fall dinner.

The halibut is gently poached in a rich broth of tomatoes, Thai curry paste and coconut milk.

A creamy, no churn salted honey & lavender ice cream with just six ingredients.

A light, spring inspired sandwich made with fresh asparagus, egg and chive flowers.

Buddha Bowl. A nourishing vegan bowl of black rice, pea shoots, pickled carrots & spiced chick peas.

The burger to end all burgers. Soft buns, perfectly seasoned beef and pork patties with a perfect kicker – bacon jam.

On the table in under 20 minutes, this Beef Kofta with Rice & Greek Salad has elements that will appeal to everyone.

These bite size little potato stacks come together so simply and make a great addition to a potluck or appetizer spread.

This breakfast hash gets its bright orange from sweet potatoes, chorizo & a surprising splash of ruby red grapefruit juice.

The sweet maple and salty miso glaze marry perfectly on these mini pork skewers.

Ice cream for breakfast? Yup. Rich and (non-dairy) creamy blended frozen berries, homemade granola & warmed honey. Gluten free and vegan

Grilled Beet Sliders. A great vegetarian alternative on the grill.

Peanut Butter Dog Biscuits with six simple ingredients.

Cabernet Fig Jam. Five ingredients & five easy steps. Pairs with blue cheese, basil and cracked pepper beautifully.

Individual Chocolate Peanut Butter Cakes

Zucchini Blossom & Patty Pan Squash Soup

Vegan Garlic Scape Pesto Two Ways. One made with walnuts, the other with pecans. Both with fresh arugula, lemon and 3/6/9/ Omega Oil.

Smoked potato kabob with bacon and rosemary