Traditional Lemon Tart with Pistachios ~ Berries with a Mint and Limoncello Syrup

Thanksgiving Leftover Frittata with Greens, Sweet Potatoes and Fontina

Spring Salmon Brochette Salad with Minted Lime Dressing, Toasted Quinoa and Pistachios

Seared Chilean Sea Bass in a Red Chard Leaf ~ Meyer Lemon Vinaigrette

Roasted Garlic and Meyer Lemon Vinaigrette

Plum and Blackberry Salsa – A Passion for Purple

Zucchini, Quinoa and Walnut Bread

White Bean, Parmesan and Truffle Dip

Turkey Enchiladas filled with Sweet Potatoes, Peppers, Onions finished with a Low Fat White Sauce, Salsa and Cheese

Tarragon Vinaigrette

Smoked Pesto

Spiced Grilled Chicken Open-Faced Sandwich Topped with Gruyere Fondue and Butternut Squash & Apple Jelly

Spinach and Feta Tart with Hemp Seed Pate Brisee ~ Gluten – Free

Spinach and Lentil Soup with Aged Provolone Cheese Croutons

Chestnut Stuffing with Shiitake Mushrooms, Apricots and Fresh Herbs

Summer Zucchini, Walnut and Olive ~ Whole Grain Pasta with Lemon Zest