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

How to Make Fresh Tomato Sauce, Karen’s Way

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