Manuka honey over fresh tiger figs on Icelandic yogurt, topped with hazelnuts and cinnamon.

Cranberry smoothie bowl with peaches and almonds

Spiced eggplant with turmeric couscous and sides for a summer platter.

Spiced shrimp with mango and coconut cream tacos served with refried black beans and feta.

Turmeric, lentils, kale, carrots, lime, goat cheese and more: using the same ingredients and turning salad into soup for spring.

Easy and healthy, green spring soup: peas, potato and leek topped with creme fraiche and pesto.

Walnut pesto over potatoes with an egg plus a fennel orange salad with walnut brittle.

Miso glazed salmon with pomegranate lentil and walnut salsa tossed in a pomegranate molasses dressing

Move over avocado toast: banana toast 6 ways with flavors like curry, coconut, coffee and more.

Orecchiette pasta with a light wine and ricotta sauce tossed with supergreens.

The perfect dish to pair with your New Years Brunch! A simple, 5 ingredient citrus salad.

New potatoes with sour cream and ‘caviar’ from seaweed topped with parsley and pickled red onions.

Healthy herb roasted cauliflower with pine nuts and fresh parsley.

A modern take on a Thanksgiving side dish, cranberry sauce, fresh cranberries, cabbage and Asian pear with pistachio and whipping cream

Spiced tofu in sauce with pickled vegetables on a roll, Tofu Bahn Mi Sandwich.

Lump crab in a vinegar dressing with summer corn, tomatoes and avocado.

Cornbread topped with neufchâtel cheese, cherry compote and bacon

Garden Chickpea Salad – Summer produce with olive oil, feta and chick peas.

Broiled peaches with vanilla and yogurt with basil.

Whole grain bread with mashed avocado with feta and sriracha

Cayenne tossed stone fruit summer salad