Crispy “Fried” Ice Cream might not be “authentic” Mexican but easy and perfect for your Cinco de Mayo meal or summer BBQs!

Cheddar cheese soup makes the still falling March snow a little more bearable.

Tomato Jam – a spicy, sweet, jammy totally grown-up ketchup.

A bulk meaty pasta sauce recipe that can be adapted to vegan. Feeds up to 25 people or can easily be frozen in batches for future meals.

This soup recipe uses frozen corn and is so flavorful you won’t even realize it’s vegan. Plus it cost me just 45 cents per serving!

Nut cake with figs

A simple recipe for a tasty gluten free side dish that will turn even the biggest doubter into a lover of brussels sprouts!

Spring Greens Ambrosia Salad…a skinnier and healthier version of this traditional fruit salad.

These sesame crisps are perfect to make as snack as well as festive cookies. [recipe with step by step photos]

Mozzarella, tomato and gnocchi bake!

oven-baked spinach chips – light, crisp and delicious!

Crispy urud dal pancakes or dosa

Shrimp and Red Pepper Pasta. Don’t try this recipe if you are a vampire!

Spicy Basil and Lemon Pasta

A crunchy corn flake crust makes this Crispy French Toast taste almost donut-like.

Grilled Bread with Zucchini, Goat Cheese and Basil

Buttered prawns with tomato and Kalamata olives, from a fabulous recipe by Ottolenghi

Scotch Bonnet Pepper Flakes. Making your own pepper flakes is easy – let the sun do the work!

Quick Refrigerator Pickles and Pickled Vegetables

New Season Spiced Lamb with Simple Griddled Asparagus

Polenta with Balsamic Kale & White Beans

Baked eggs with potatoes, cumin and saffron