This creamy, cheesy bread pudding full of artichokes and spinach is the perfect way to use up that stale bread in your pantry.

This asparagus crustless quiche is full of bacon and makes a great brunch dish or part of a spring-time lunch.

Avocados are pureed with lime juice and a touch of sour cream in this Avocado Crema. Great as a taco topping, a sauce, or a dip!

This easy buttermilk scone batter is lightly sweetened and filled with fresh strawberries and bittersweet chocolate chips.

Black and green olives combine with oil-packed anchovy fillets, capers, and a dollop of mayo in this quick, easy, and yummy tapenade.

Brown rice, green lentils, pine nuts, arugula and feta combine into a healthy and tasty salad with a big nutritional punch.

Egg salad paired with avocado and wrapped in butter lettuce leaves is a wonderfully light and gluten-free lunch or dinner.

What to do with leftover lamb roast? Make these incredibly yummy lamb gyros and top them with a 5 minute tzatziki sauce.

Grinding up the carrots packs more carrots into each cupcake and makes these cupcakes extra moist and delicious!

This manicotti, full of spinach and ricotta and topped with cheese, is a great and easy vegetarian meal or a crowd-pleasing side dish.

This fruit tart is filled with mascarpone cheese that’s whipped up with cream cheese and heavy cream and topped with mixed berries.

Asparagus is tossed with olive oil and parmesan before being roasted until crisp and then sprinkled with balsamic vinegar.

Butterflied lamb is rubbed overnight with a flavorful herb and garlic mixture and then quickly grilled for a perfect Easter dinner.

Yellow potatoes are simmered in salted water, then mashed with cream cheese and a splash of heavy cream in these mashed potatoes.