Karen’s Skewered Shrimp Scampi Appetizer

Pecan Pie Bars (with a Secret Ingredient)

Fried Summer Zucchini with Garlic – Lightened-Up – Inspired by Il Mulino Restaurant

Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze

Haricot Vert with Garlic, Almonds, Pomegranate Seeds and Shiitake “Bacon” with Za’atar Seasoning

Pumpkin Stuffed Shells with Lightened-Up Alfredo Sauce

Acorn Squash and Celeriac Soup for Fall

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”