Create a festive antipasto Christmas tree centerpiece, a stunning 3D Christmas appetizer board!

This creamy butternut squash soup with apple and coconut milk captures the flavors of fall. It’s easy to make and vegan.

This berry salad is infinitely variable. The trifecta at its base involves greens, berries and nuts.

Authentic Argentinian vegetarian empanadas are little pockets of joy, in whichever one of my three customizable fillings you choose.

Haddock rests under a sauce of carrots, onions and lemon sauce that is silky, sweet and tart all at once. A perfect complete one-pot meal.

These stevia-sweetened healthy spelt orange pecan sugar-free cinnamon buns are a special treat for Christmas Day.

Fresh tuna topped with avocado and passion fruit pulp is bright and silky, an explosive experience of flavor, texture and color.

Tomatoes, onions and cilantro – what could be simpler than that? Bring your dishes to life with authentic Colombian pico de gallo.

These gluten-free white chocolate lava cakes with raspberries are sweet, airy and full of wonderful jammy goodness.

Spicy Colombian aji is the hot sauce of dreams: vinegary, acidic, just the right spicy, vegetable-forward and vibrant green.

With few key ingredients and an endless list of potential customizations, the best fall salad is the perfect opportunity to get creative.

Naturally smoky, piquant and full of deep flavors, this creamy roasted eggplant soup will put some zest into the cold season.

A spongy almond crumb and the delicate sweetness of honey, this almond apple cake with apple roses is the perfect fall dessert.

These creamy snow crab zucchini rolls with hummus and flakes of red pepper are a perfect snack for a warm summer brunch or lunch.

This is my perfectly balanced chunky canned Italian tomato sauce, full of morsels of soft celery and fragrant tomatoes.

Studded with fragrant fresh thyme and sauteed leeks, this gluten-free brie and pear quiche is a stunning centrepiece for your next gathering.

Perfectly grilled scallops with lemon-mint and Pinot Grigio sauce are a feast for the eyes and mouth, served atop crispy GF rice pea cakes.