Tapioca cheese bread bites with butternut squash and shallots are an easy version of Brazilian cheese bread.

Vegan Swiss chard and butternut squash saute with pomegranate is a flavorful fall and winter side dish.

Spiced persimmon bread extra flavorful with both fuyu and hachiya persimmons is a great fall treat (or breakfast).

A vegan rustic galette with an orange scented flaky olive oil crust with a pear and sage filling to highlight the best in fall flavours.

Mini peppers stuffed with ricotta, shallots and fresh oregano are a tasty appetizer for late summer or early autumn.

The salad has all the flavours of your favourite Mexican street corn with some extra late summer vegetables to give it a bit more bite.

Cream puffs with a fresh blackberry flavour and a coat of dark chocolate with a side order of the science of perfect choux pastry.

A light and colourful heirloom tomato and cantaloupe melon side salad with basil and walnuts for the end of summer.

This farro salad has sweet, blistered corn, cherry tomatoes, crunchy green beans, and an intense but balanced sage pesto with walnuts.

A tangy, earthy marinade made with crushed coriander seed and fresh lime juice and zest. This marinade is great on fish or chicken.

A tangy blackberry tomato ketchup with just enough sweetness and a hint of heat. Especially amazing with sweet potato fries.