Strawberry Balsamic Ice Cream is unique and absolutely delicious paired with strawberry sauce and toasted almonds.

This Roasted Eggplant Parmesan is much lighter and easier to make than a traditional version.

This Creamy Green Pea Soup requires only three basic ingredients for the soup base, and the toppings are very versatile!

Pasta with Ricotta and Peas is a quick and easy dish, perfect for a satisfying mid-week supper.

Yellow tomatoes are less acidic and more mild in flavor than red tomatoes, and make a wonderfully sweet and refreshing gazpacho.

Sweet Pea and Ricotta Crostini with Prosciutto is an elegant, yet easy-to-make appetizer great for the spring and summer months.

Kale and Pomegranate Salad with Persimmons is definitely one of my favorite winter salads. The Maple Butter Pecans make it so addicting.

Apple Cider Vinegar Dressing is a versatile vinaigrette that I like to use year round on salads and various vegetable dishes.

Once you make this Pistachio Almond Ice Cream, you wont want to go back to the store bought stuff.

Authentic Fettuccine Alfredo is simply created with fettuccine noodles, butter, pasta water and parmesan cheese.

My Buttermilk Blueberry Muffins have just the right balance of acidity and sweetness, and the perfect fluffy muffin tops.

The bright and tangy lemon filling of these lemon bars is the perfect contrast to the buttery shortbread crust.

Lemon Garlic Shrimp Pasta

These Bakery Style Chocolate Chip Muffins are beautiful domed and fluffy, with a crunchy sugar topping