Karen’s Raspberry Tarts with Ricotta Pastry Cream – Gluten Free

Cool Cucumber- Kale Blender Soup with Apricots and Walnuts

Lightened-Up Peach Crisp

Heirloom Tomato and Melon Salad with Goat Cheese and a Date – Balsamic Dressing

Karen’s Vegan Strawberry “Ice Cream” with Cashew Brittle

Sugar Snap Pea and Green Garlic Pesto

Super Crunch Salad

Quick Refrigerator Pickles – Asian Style

Grilled Corn in the Husk with Tomato-Basil Butter

Karen’s Homemade Rhubarb Vinegar

Scallops with Home Made Rhubarb Vinegar Butter Sauce – Mashed Jerusalem Artichokes and Charred Asparagus

Smoked Pesto

Rhubarb Granita with Infused Spices and Flavors – Cloves, Cardamom and Orange