Easy Cherry Jam

Recipe for red chimichurri from the 2013 James Beard Cookbook of the Year.

Soy-Mango Glazed Salmon. Enjoy fresh salmon during the summer with this simple, yet delectable, 3 (or 4) ingredient Asian-style glaze!

Guacamole stuffed Eggs with salmon roe.

Mexican Broccoli Salad – Vegan – with a creamy cilantro & avocado dressing.

Guacamole – re-mastered by adding BACON! What’s not to love?

Have you ever tried scapes? Because they make an amazing pesto and an even better grilled cheese!

Perfect for ice cream sundaes. Easy to make.

Simply delicious. GF Roasted Eggplant Ravioli with Balsamic Butter Sauce topped with crispy asparagus and a light sprinkle of feta cheese.

Crispy BACON wrapped around tender shrimp with a bit of kick.

Tartine’s Bread Pudding with Caramel Sauce & Fresh Fruits.

Tangy KC-Style Barbecue Sauce — a spicier, less sweet blend than most bottled sauces.

Grilled Chicken Tikka Masala. Easy, and made on the grill for that extra summer delight!

Homemade Madras Curry Paste – quick & easy to make!

Guacamole that would make an avocado proud!

Homemade Mayonnaise — you can make your own by hand in under five minutes.

Chipolte flavored dressing kicks up this loaded potato salad.

Chutney made with raw mangoes and fresh coconut- vegan, gluten free.

Creamy Dijon salad dressing. Go ahead, use some more — it’s fat-free!

Cooked spaghetti mixed with colorful veggies and sauce to make a quick and delicious meal.

Zucchini and Tomato Chutney – An easy way to preserve the harvest, this English-style chutney keeps for 12 months.

Two tangy cilantro sauces make perfect toppings for tacos, ahhhmaaaazing marinades, and super flavorful additions to any dish!