Red and Black Quinoa Tabbouleh – A healthier take on this classic Middle Eastern dish. (vegan and gluten-free)

Spinach and Red Quinoa Salad with Pecans and Halloumi.

A chimichurri two ways: classic or with ramps.

Healthy Greek Zucchini Fritters. The post includes step by step photos along with a recipe for homemade tzatziki.

Vegetarian Breakfast Strata, filled with cheese, vegetables & herbs. Perfect for Sunday brunch!

Linguini with Sauteed Scallops and Peas- a light, elegant meal that’s quick and easy enough to become a weeknight favorite!

This New England-style clam chowder gets a fresh boost with the addition of Andouille sausage, fresh corn, and mushrooms.

Herb Basted Salmon – the best way to prepare salmon. So moist and delicious!

An unlikely but truly marvelous combination: Mujaddara Onigiri.

A quick and easy version of tabbouleh served with grilled halloumi.

A delicious version of the the classic clam chowder, where fresh Scottish mussels are cooked alongside onion and parsley.

Pink pickled onions and a recipe for the best Easter potato salad

Sunchoke tagliatelle with sage scented parsley-cashew nut pesto

An alternative pesto made out of walnuts, parsley and basilica (in Danish).

Zucchini fritti, lemon and parmesan salad; the savor of tempura with the freshness of spring.

Honey Butter & Roasted Garlic Parsley Butter to go with homemade bagels!

Lemon Chicken Orzo Soup – a perfect segue into Spring!

Detox veggie soup. I’m not saying you NEED this after St. Paddy’s Day.

Roasted butternut squash salad with goat’s cheese and red onion.

Bean Risoni and Tomato Salad

Fettuccine with Parsley Walnut Pesto.

Breakfast Hash topped with a Fried Tofu Egg (Vegan).