Blueberry Flax Pancakes with Caramelized Banana.

Spanakopita. Delicate layers of buttery phyllo with spinach, creamy feta, lemon and dill.

Best Pot Roast. Can be made in pressure or slow cooker. Makes a divine gravy.

Warm Le Puy lentils scented with clove and onion, simply dressed with dijon vinaigrette.

Cavatappi with Creamy Chevre Sauce. Mushrooms and spinach make this a complete meal.

White Pizza with Roasted Artichoke Hearts.

A fabulous chocolate chip cookie that is simple, yet provides complexity and depth. You’ll never look on the back of the chip bag again.

Spring Roll Salad is vegan, easy to prepare, and has bright flavors.

Celebrating local food, this classic Wisconsin cheese sandwich gets revisited.

Salt and Pepper Tofu with Peanut Sauce – goes great with roasted broccoli and is a super kid friendly vegetarian meal.

These savory zucchini pancakes are a breeze to make, and are wonderful with dill and green onion yogurt.

Chipotle Orange Chicken can be used for tacos, enchiladas, nachos, or any of your favorite Mexican dishes.

Pistachio Cardamom Scone

A delicious twist on traditional pesto that is lighter and healthful – made with high fiber penne.