Cozy pot pies for vegetarians and meat-eaters at the table with puff pastry topping. Great for leftovers!

Crumble topped tarts with quinoa flour-coconut oil crusts filled with apples and dates.

Comfort food crumble made with butternut squash, apples and ginger. Perfect Thanksgiving side dish.

Hearty Middle Eastern vegan stew with charred eggplant, roasted tomatoes and chickpeas.

Hearty vegetarian main dish of Moroccan spiced bean ragout topped with comforting poached eggs.

Old fashioned peanut butter cookies, slightly chewy, with chocolate chips.

Thick tomato sauce that combines heirlooms and balsamic roasted tomatoes for a meaty flavor.

Mexican style pizza with BBQ chicken, roasted poblano peppers, and pepitas; plus vegetarian option.

Healthy broccoli and cranberry salad tossed with dried cherries, red onion and grapes with a lemon-garlic-yogurt dressing.

Fabulous, thick, lightened blueberry coffeecake with reduced butter and sugar.

Rustic zucchini bread with brown rice added. Baking at sea level and high altitude included.

Grilled snap peas tossed in mint for a great vegan side dish.

Cherry cobbler with hint of brandy with coconut-cardamom biscuit topping.

Refreshing chilled gazpacho with a slight kick – perfect vegan soup for a summer party.

Mixed berries, pineapple and gorgonzola come together for a great summer salad with ginger poppy-seed dressing.

Fudgy chocolate cookie with a little peanut butter for when you need a small treat!

Grilled cheese sandwich with balsamic roasted tomatoes, and harissa mixed into mayonnaise for an easy, cozy lunch for two.

Deviled eggs classed up with smoked trout, perfect for your next picnic! Champagne optional.

Slow roasted tomates with balsamic drizzle for a meaty addition to pastas, soups, bruschetta, pizza, and whole grain dishes.

Traditional sweet, spicy yeasted buns for Good Friday, but wonderful all year round.

Comforting soup packed with vegetables, rice, and chicken. Great for a crowd and kids!

Soft fluffy egg bake loaded with asparagus, onions, potatoes and topped with artichokes. Great dish for Easter or Mother’s Day brunch.