Summer Vegetable Linguine – whole wheat linguine loaded w/ peak summer veggies: zuccchini, fresh green beans, mushrooms & cherry tomatoes.

Layered Summer Vegetable Bake with Thyme and Pecorino

Vietnamese lettuce wraps with shrimp, avocado and herbs. Served with a NO oil dressing called Nuoc Cham. Light and refreshing!

Coconut crusted chicken drizzled with a spicy roasted red pepper sauce.

Combine summer superstar ingredients: heirloom tomatoes, young garlic, fresh basil, and fresh mozzarella – toss in hot pasta and voilà!

A Perfect salad: Heirloom tomatoes, fresh mozzarella, kalamata olives, sweet basil, buttery olive oil – summer in a bowl!

Roasted Halibut with Fennel, Oranges and Olives: tender halibut, salt & brine from green and black olives, & delicate, buttery fennel flavor.

Bacon and Mushrooms top chicken served with a side of honey dijon sauce.

Warm Wheatberry, Brussels Sprout Salad with Olives, Feta and Crispy Tofu.

Masala Chapathi

Chilli Parotta – Crispy parottas in a spicy gravy.

Aida Mollenkamp’s new book: Miso-Marinated Beef and Charred Shishito Pepper Skewers

A decadent and creamy pumpkin lasagna, made in one skillet!

A super healthy and delicious salmon made with fresh beans and new potatoes.

A surprisingly delicious vegan meal I would highly recommend.

Stout Baked Beans – Adding stout to this vegetarian baked beans recipe gives it a deep, rich flavor without meat.

Beef & Salad Ciabatta Sandwich – A great beef sandwich to fill a man-sized space in your tummy.

Baked Mussels with Cilantro Butter – made in the oven, not steamed!

Authentic Shrimp Fried Rice

Veggie burgers made with black beans, onions, garlic, red bell peppers, eggs and bread crumbs. So easy and delicious!

How about a little beer IN your chili?