Fall Salad with Chèvre and Pink Pearl Apples

Blackened Halibut with Cajun Seasonings and Caper Remoulade

Vegan Black Cherry Ice Cream + Cashew Brittle

Pesto Compound Butter over Grilled Swordfish with Slow-Roasted Heirloom Tomatoes & Peppers

Grilled Peach Salad with Sweet & Sour Vinaigrette

Beet Tzatziki Sauce with Spiced Chicken Skewers

Cold Tomato Bread Soup with Basil (Karen’s take on “Salmorejo”)

Stuffed Shiitake Mushrooms with Tomatillo Salsa Topping

Karen’s Vegan Strawberry- Rhubarb “Ice Cream”

Spring Asparagus Soup – Vegan – with Cashew Crema Swirl

Karen’s Grilled Chicken Buffalo Nachos (Vegetarian version too)

Crab Tostadas Bites with Avocado-Cucumber Mash

Gingerbread Men Cookies ~ Gluten Free!

Incredible Instant Pot Split Pea Soup – With Too Many Vegetables

Prosecco Cocktail with Spiked Cranberry Syrup

Creamy Layered Purple & Ivory Mashed Potatoes (Perfect for Thanksgiving)