Looking for a way to use up your apple-picking bounty? Try this quick and healthy curried apple couscous.

These Bengali eggplant fritters are a quick, delicious, and new (for me!) way to use up eggplant.

Apple-Buttermilk Pancakes with Apple Cider Syrup – a great start to an apple-ful day

Sage pesto, apples, and goat cheese flatbread sandwich to welcome fall.

Tangy lemon buttercream sandwiched between buttery lemon cookies – pretty and delicious!

Adobo and sweet corn frittata – my entry into the Marx Foods chile contest

Caramelized carrot, cannelini bean, and feta salad. Quick, healthy, and satisfying.

Lemon pound cake with wild blackberries and raspberries – a favorite family recipe, tried and true!

Chocolate crepes stuffed with mascarpone and homemade plum butter.

Mango-grapefruit palomas – a fizzy version of a margarita – from July’s cookbook of the month!

Fresh ravioli dough with tiny flecks of mint encases a sweet pea and goat cheese filling.

Strawberry-sage muffins. The sage adds a lovely herbal sweetness to these tender muffins.

Shortbread crust, almond pastry cream, and fresh local strawberries make a delicious spring tart!

Spring produce and a recipe for pea, pancetta, and goat cheese tartlets.

Beet and Chevre Ravioli in a Blood-Orange and Fennel Butter Sauce

Pumpkin soup with bacon and blue cheese.

Daydreaming of summer: creamy pea and edamame pesto with angel hair.

Hungarian Mushroom Soup – with wild mushrooms, paprika, dill, and sour cream

Indian chickpea dumplings in a tangy yogurt-tomato sauce.

Shirley Temple Cupcakes – Grenadine based cake with a lemon-lime cream cheese frosting.

Linzer cookies – my back to school (for the last time!) treat.

Wild blueberry guacamole – creamy, sweet, and spicy. Great in a sandwich with turkey and goat cheese.