Fresh ingredients combine to create a salad light enough to serve as a starter yet so robust that it can hold its own as a main entree.

This pumpkin butter cooks in the oven…

Slow Roasted Tomato Hummus made from homegrown San Marzano and Roma tomatoes.

St Tropez Chicken, learn to cut up your own chicken, and then put it to good use!

Grand Marnier syrup for those days when maple is just too ordinary.

A stack of Gluten-free pancakes dripping with syrup.

Finally a berry I can call my own. An Indian berry makes a refreshing & pretty cooler

Prickly pear lemon bars are a fun pink twist on a Springtime staple.

Goat cheese adds a fun, tangy twist to these black bottom cupcakes!

Tahitian Vanilla Tart with Summer Fruits & Sweet Wine Glaze

Bua Loy – Tiny rice dumplings in sweet coconut milk sauce: a traditional Thai dessert that’s easy to make and delicious to eat.

Arborio Rice Pudding – plus results of rice pudding made with Basmati, sushi and converted rice

Playing with color. Mashed Okinawan purple sweet potatoes.

This addictive spice mix enhances any savory dish.

Carrot and Orange Filled Ravioli Served with Butter and Sage

You don’t have to wait for barbecue weather to make this new oven-broiled Thai pork satay (with real peanut sauce).

A spring experiment: Violet extract

Sauteed Mustard Greens from the farmer’s market with garlic and red pepper flakes

Milan Cookies for the July Daring Bakers Challenge.

Courgette and Avocado Pear Soup – Chop. Cook. Blend. Soup doesn’t come easier than this.

Five spice frosting!

This Gluten Free Raw apple sauce is delicious plain or as a condiment