Crispy Onion Bhajis with Grated Mango Chutney

Grilled Sea Bass with Eggplant, Tomato & Herb Salad

Karen’s Fresh Mint Chocolate Truffles – Vegan

Genius Strawberry Lace-Cookie Crisp

Rhubarb and Goat Cheese Bruschetta Over a Salad with Rhubarb & Shallot Vinaigrette

Karen’s Shiitake Mushroom “Bacon” VEGAN

Shrimp with Charred Brocollini and Shiitake “Bacon” – Browned Butter Balsamic Drizzle

Karen’s Curry Coconut Slow Roasted Nuts

Karen’s Rosemary & Spice Mixed Nuts

Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust – Gluten Free

Spring Grilled Asparagus Salad ~ Blood Orange Buttermilk Dressing

Spicy Red Kale Chips with Cashews and Miso

Spanish Tapas with Mushrooms, Smoked Paprika Aioli and Mahón Cheese

Potato Scaled Fish – Inspired by Paul Bocuse

Chocolate Heart Cut-Out Decorations with Pretzels and Cacao Nibs

Warm Asparagus and Spinach Dip – Lightened Up