Glazed Hoisin Salmon with Pine Nuts

Beet and Tahini Dressing

Quick Scallion Kimchee

Karen’s Hummus with Za’atar in an Instant Pot

Karen’s Corn Salsa

Karen’s Shiitake Mushroom “Bacon” VEGAN

Karen’s Curry Coconut Slow Roasted Nuts

Karen’s Rosemary & Spice Mixed Nuts

Easy Pickled Turnips – Lebanese Style

Spring Asparagus Cooked in Parchment Over Pasta

Spring Grilled Asparagus Salad ~ Blood Orange Buttermilk Dressing

Spicy Red Kale Chips with Cashews and Miso

Tahini Sesame Kale Chips with Za’atar Seasonings

Quick Pesto “Chutney”

Basil, Kale & Chive Pistou

Thanksgiving Leftover Chef Salad ~ Cranberry Sauce Vinaigrette