The Paradise Cooler Cocktail — say goodbye to summer with this Tiki refresher

Chilled Beet and Cucumber Soup — “beet” the heat with this refreshing summer starter

The Missionary’s Downfall Cocktail — fresh mint enlivens this Tiki “smoothie”

Corn, Zucchini, and Bean Soup — serve this Mexican-style soup hot or room temperature

Easy to make paleo bagels are soft, chewy, and incredibly satisfying. Gluten Free and delicious!

Rajasthani Mirchi Vada – Batter fried green chilli peppers stuffed with spicy potato filling – Popular Indian Street Food with Video.

Watermelon Iced Green Tea with Ginger & Mint Ice (Unsweetened)

The Vicious Virgin Cocktail — odd name, yes; but this Tiki drink offers great summertime flavor.

My fava-rite pasta EVER! Fava beans and linguine w/ cheese and pepper, aka “Cacio e Pepe”. So simple and so so incredible! Try it!

Curried White Bean and Pasta Salad — jalapeño peppers spice up this meatless side (or main)

Shallots and berries cooked in a tangy tamarind sauce served with rice.

Pusser’s Painkiller Cocktail — aka the Painkiller, this Tiki drink will soothe your soul

Beet and Goat Cheese Salad with Mint — raspberry vinaigrette brightens this scrumptious starter

Full- flavored Greek-Style Grilled Chicken Souvlaki Bowl w/ Cucumber Yogurt Sauce, fresh veggies and cauliflower “rice”. Low carb, GF!

The Martinez Cocktail — the Mother of all Martinis?

Grilled Balsamic Pork Tenderloin with Strawberry Confit and fresh Rosemary. Easy! Yummy!

Rum Shrub Cocktail — for July 4th, serve a libation enjoyed by George Washington

The best Chilean Grilled Beef Skewers with flavorful Chimichurri Sauce. So easy…. make in 30 mins! Perfect for 4th of July! GF

Use that left over rice to make this one pot Broccoli Rice or pilaf. An easy to make meal when pressed for time. Vegan & GF.

The Bee’s Knees Cocktail — Perfect for Father’s Day. Because Dad is, well, the bee’s knees.

Berry Shrub (Nonalcoholic) — use almost any berry or fruit to make this refreshing, old-timey beverage

Spring Pea Pasta with Truffle oil, lemon and mint. Serve warm as an entree or chilled as a salad.