Huevos Rancheros for brunch – fried eggs top tortillas covered with refried beans, salsa and roasted sweet peppers.

Light lentil and potato salad tossed with tomatoes perfect for picnics and BBQs.

Spicy green mint chutney tossed in rice and topped with a tomato and nectarines.

Vegetarian main dish: crispy roasted cauliflower over quinoa breadcrumbs, capers & kalamata olives, with soft-boiled eggs.

Easy tarts spread with softened cream cheese or mascarpone, piled high with fresh blueberries, and drizzled with blueberry glaze.

Quinoa Crispies – Cooked quinoa baked until crispy. Great for salads or for a healthy snack.

Maple cornbread topped with strawberries and drizzled with more maple syrup.

Crazy easy strawberry sherbet in 5 minutes using 5 ingredients!

Dutch baby pancake with sweetened ricotta cheese and strawberries.

Tender buttermilk scones with strawberries, lemon and ginger.

Caramelized onion and feta tartlets drizzled with honey, and a tip for making them for a last minute appetizer!

Flakey Cornish Pasties filled with creamy celery root, potatoes, leeks and pickled apples just in time for St. Patrick’s Day!

Great vegetarian dinner of chickpeas and a spicy roasted tomato sauce tossed in pasta.

Easy black bean soup cooked in the slow cooker! Just eliminate the Chipotle Cream drizzle to veganize.

Carrot soup make silky with the addition of a sweet potato and creme fraiche, and #giveaway of “One Simple Change” book.

Easy yeasted pita bread perfect for dipping into hummus, garlic olive oil, or splitting open for sandwiches.

Easy, moist pound cake flavored with maple and tangerine perfect for dessert or breakfast with a cup of coffee.

Savory sweet potato skins packed with cheese and caramelized onions.

Make this easy spread of artichoke hearts and manchego in 10 minutes! Perfect for game day or any casual party with friends.

Winter soup of flageolet beans simmered with tomatoes, sage and thyme. Simple but sublime.

Comforting cheesy polenta topped with a mole sauce and roasted peppers.

Meaty portabella mushrooms stuffed with cabernet onions, spinach, and gorgonzola.