Mini strawberry-rhubarb crisps laced with chopped ginger, and topped with oat-coconut streusel.

Clam chowder with coconut milk and lemongrass flavors of the Islands — garnished with crushed macadamia nuts.

Mashed fava beans and mint spread on a crostini for a party!

Tender carrots roasted in a sauce of orange juice, ginger, honey, and butter for a vegetable side to please everyone.

Herbed ricotta melting into cheese tortellini, topped with fava beans and tomato-garlic confit.

Celery root gratin layered with potatoes, sandwiched with a layer of barley pilaf, all cooked in a garlicky horseradish cream.

Think Prosecco slushy! Whisk together lemon sorbet, Prosecco, and vodka for a refreshing dessert drink!

Pommes Anna dish with sweet potatoes, apples, and raisins. Tender enough to cut with a fork, with hints of caramelization.

Cheddar crackers made with Einkorn flour – an ancient wheat flour – with all the butter switched out for olive oil.

Hash browns cups stuffed with an avocado egg scramble and cheese curds, for a poutine-ish dish.

Vegetarian tetrazzini loaded with cauliflower and poblano peppers + switches out sour cream / heavy cream for yogurt!

Spiced acorn squash stuffed with charred poblanos, cornbread, and apples for a fall and winter vegetarian entree.

Lightened version of carrot flan, dusted with nutmeg, and drizzled with maple syrup.

Maple and fig glazed butternut squash roasted with quinoa, apple, and fig stuffing.

Vegetarian and healthy broccoli and cheese casserole loaded with quinoa. Perfect comfort meal!

Creamy vegetarian risotto filled with butternut squash, pears and fried sage.

Baked sweet potatoes stuffed with spicy black beans, onions, Anaheim peppers, and cheese – all topped off with créme fraîche.

Apple pie as a hand-held galette, perfect for tailgating parties.

Chilled avocado soup with roasted tomatillos, with a kick from some roasted Hatch chile.