Lemon roasted cauliflower with couscous and herbs.

Flavourful fritters with yogurt-chive dip to serve as a vegetarian main course or appetizers.

Plum Kuchen – moist and delicious. Serve with ice cream.

Grilled and caramelized fresh corn brushed with spicy-sweet ancho chili butter

Juicy pears, baby beets, goat cheese, walnuts and honey balsamic dressing. A heavenly combination of flavors and textures.

Warm potato salad with wine and tarragon vinaigrette.

A hearty soup for a fall day. Full of flavour vegan with fat free option.

Lentils, peaches, cucumbers and greens with lime-agave dressing.

Vegan burritos with potatoes, poblanos and beans. Flavourful and easy to make.

My weekend pizza: Individual pizzas with nectarine, triple creme Brie, creme fraiche and honey drizzle.

Individual pizzas with nectarine, triple creme Brie, creme fraiche and honey drizzle.

Creamy, clean flavor and easy to make mayo. You can flavor it any way you’d like.

Late summer fruit compote: stone fruits poached in syrup, lemon and sweet wine. Beautiful. Expand your culinary horizons.

Homemade broiled pizza with ripe fresh figs, Triple Creme Brie and a drizzle of honey. Love it.

Fried green tomatoes with mayo-mango sauce. Southern tradition brought to your kitchen.

Individual little chocolate cakes filled with raspberries and glazed with chocolate. Top it with spun sugar or fresh raspberries.

Baby potatoes, smashed and roasted to crisp deliciousness, topped with a small wedge of brie and ancho chili jam.

Vegan rice, lentils and vegetables. A delicious alternative to serve as main course with a salad or as a side dish.

Crispy-soft avocado fritters served four ways: tacos, burritos, with dip and a on a salad.

Easy to make, sweetly delicious melt-in-your-mouth walnut cookies.