Karen’s Shiitake Mushroom “Bacon” VEGAN

Spicy Red Kale Chips with Cashews and Miso

Potato Scaled Fish – Inspired by Paul Bocuse

Warm Asparagus and Spinach Dip – Lightened Up

Baked Applesauce Donuts with Brown Butter Caramel Maple Glaze

Thanksgiving Leftover Chef Salad ~ Cranberry Sauce Vinaigrette

Kabocha Squash Soup with Apples and Cashew Crema – Vegan

Eggplant Parm Salad: Deconstructed

Karen’s Granola for Snacking & Pie Crust

Grilled Shrimp & Pineapple with Gingery-Miso Dressing

Sunflower Satay Sauce ~ for Noodles and Grilled Chicken Skewers (Peanut-Free)

Modern Shrimp Louis Salad: A Comeback for a Classic Dish

How to Hard-Boil Eggs: Best Way Is To Steam Them!

Deviled Eggs with Purple Scallions and Crisp Cheese Frico

Karen’s Butter Chicken

Karen’s Blueberry Jam