Cinnamon and no stirring come together to make this amazing caramel!

Roasted Tomato Pesto {Gluten-free & Vegan} Great on pasta, over eggs, on toast, etc.

This recipe is for Pescatarians, bacon lovers & Hatch chile fans! You’ll see what I mean.

Creamy polenta topped with balsamic wild mushrooms & tomatoes- in under 20 minutes!

Looking for ways to eat up the last of the season’s tomatoes? Try these Kalamata Olive & Goat Cheese Stuffed Cherry Tomatoes.

Pesto Pasta with fresh spinach/green leaves chutney/thogayal.

These coconut cupcakes are infused with coconut cream and topped with smooth coconut buttercream frosting…YUM!!!

Peach Melba Bars with graham cracker crust

A buttery, spicy grilled corn side dish, perfect for any BBQ.

Blue Velvet Cupcakes with Marshmallow Frosting

Vanilla cupcakes with mixed berry compote and marshmallow frosting

Blackberry Amaranth Porridge – a healthy alternative breakfast.

A deliciously Southern recipe full of flavor with sweet tea, sweet Vidalia onions, lemon and rosemary!

Queen of Sheba – deeply chocolate and almond cake, sticky, thick and most of all it’s so tasty, that you can’t stop eat (in Polish)

Easy Coconut Caramel Swirl Ice Cream {no machine needed}

Easy 3-Ingredient Creamy Coconut Ice Cream – no machine needed.

Easy Coconut-Almond Fudge Ripple Ice Cream, inspired by the flavors of a favorite candy bar. {No machine needed.}

Enjoy a marvelous breakfast with these sous vide poached eggs cooked at 63 degrees Celsius for 1hr and paired with juicy grilled asparagus.

A refreshing salad of watermelon and melon (in Polish)

Macadamia Key Lime Pie – a rich nutty crust filled with a sweet filling that will make you pucker!

Hearts of Palm, Heirloom Tomato & Avocado Salad

No-Bake Vegan “Cheesecake” – Gluten-free + Refined Sugar-free