These chocolate nuggets are a perfect January dessert. This bark isn’t overly sweet, but does give a touch of decadence.

This baked pasta is a satisfying dinner that’s officially kid-friendly – both in the kitchen and on the table.

The sweetness of the roasted butternut squash is a great partner to the depth of flavor of the earthy black rice.

This would make an awesome and easy baked dessert or breakfast when you have a group to feed.

This sandwich does a great job of celebrating fall flavors — crisp apples, havarti cheese and a little touch of Dijon.

What takes this dish up a notch is the addition of pistou to the grilled veggies. This Provençal classic has now become my kids’ favorite.

I often make and serve these stuffed blossoms with friends when we are gathered around the kitchen island.

This may be my absolute favorite salsa for the summer. It’s smooth, delicious and adds a pretty pop of color and spice to about anything.

These individual crudite servings are the perfect way for adults and kids alike to get all their veggies at your next party!

What makes this cake shine is the tangy coconut filling. I’m a fan of cakes that aren’t too sweet. The unsweetened coconut does the trick.

This covers so much territory in one swoop: it’s easy to prepare, everyone can serve themselves and there is something for everyone.

Don’t let the term “preserved” scare you; this is much easier and and quicker (really, only minutes) than traditional canning.

Falafel time~ last week my husband was out of town so I jumped at the opportunity to make something that he doesn’t like to eat.