“I love pies but don’t have the patience to deal with making crust. Around holidays, this is my go-to kind of fruit dessert.”

A complex and inviting flavor profile from the fennel, lemon, olive oil & cumin. Vegetarian protein from the quinoa. Easy to make, too. It doesn’t hurt that fennel aids digestion.

Cassoulet, the classic French white bean and meats stew, typically cooks long and slow. This is a speedier version of the traditional recipe with chicken, sausage and beans.

The gooey lusciousness of lasagna, without the pasta. Instead, we layer eggplant, kale… and a generous helping of four different cheeses!

Your favorite seasonal vegetables, marinated in olive oil, wine vinegar, and thyme. And then the incomparable flavor of black garlic.

A splash of rosewater elevates this parfait from simple to sublime.

With healthy nuts, fresh herbs, garlic, and virgin oils, pesto is a veritable health food. This one is dairy-free.

100% natural, bright pink refreshment, only 10 calories per glass. Plus, hibiscus helps manage blood pressure. So, let the summertime relaxation commence!

Chard: it’s like kale, only softer, more colorful, and not nearly as cliched. Avocados add richness.

Four wholesome ingredients: cacao powder, honey, coconut oil, and vanilla extract. (Or almond extract).

“This is an easy way to use all the wonderful greens growing at local farms and in our garden this month. No muss, no fuss. As usual, like 99% of my recipes, it’s fast to make.”

One of the most BEAUTIFUL dishes you can serve. Chilled yogurt, cucumbers, and Persian flavors.

a South Indian sauce & a Tunisian sauce, blended with chick peas, and it’s PHENOMENAL!

I’m always looking for light desserts that just about anyone can eat. This recipe has simple ingredients and takes about 10 minutes. I serve it in pretty wine glasses with fresh berries on top.

Miso is an incredibly versatile soup base. Here, we add vegetables, tofu, shiitake mushrooms, and optional shellfish for a hearty, warming, complete meal.

The classic flavor profile of tomato-caper-olive-garlic-chili as a stew base, with an almost excessive amount of thyme. You choose beans and vegetables, saffron and shellfish, or chicken and sausage.

Pure, deep, dark richness. One of our kitchen’s all-time best. The torte has four ingredients. The ganache topping has two.

the bright punch of lemon zest — not just lemon juice — adds zing to this classic recipe. Extra virgin olive oil builds on the Mediterranean undertones. The optional frosting is made from cashews and coconut: no cream cheese or eggs, for our vegan friends.

Veggies for breakfast in a split second, in the blender. Healthy fats from avocados. Sweetness from pears. YUM!

Dates add rich caramel-y sweetness, and cardomom adds a hint of the Middle East and India to the classic dark chocolate, nuts, and banana. No refined sugars mean this one is a power breakfast to boot.