Debra’s mother started making these cookies in the 1950s — as far as we can remember, with a recipe cut out of Prevention magazine. Sweet enough for the holidays. Healthy and hearty enough for breakfast.

Shak-shouka is a North African dish, made by poaching eggs in a fragrant rustic tomato salsa. We use chickpeas and butternut squash instead of eggs.

Fresh thyme (or dried) lends its lemony-basil aroma to the sweetness of the roots, and the earthiness of the mushrooms.

Borscht is like pizza: simple, inexpensive, easy to make, delicious, and good for you (if you do it right). And then you can “do it up” with as many topping as you like!

You don’t need to cook corn; it’s crispier raw. The smokiness comes from smoked olive oil. Avocado creaminess provides a counterpoint to all the freshness.

A delightful raw soup, cool as a cucumber (or two). Corn gives crunch. Berries add a sweet-tart ZING.

Mom always used extra virgin olive oil and garlic in her potato salads. The best! No mayo… This is summer heaven, with Russian & Greek flavors that get your attention.

A DELICIOUS burger, made from roughly 40% bean, 40% fresh vegetables, and 20% whole grains. A pinch of berbere spice powder is the “secret” ingredient!

Ben Franklin is credited for bringing rhubarb to North America in 1772, but it took until the early 1800s for it to become popular. Today, we love rhubarb because it means spring is truly here!

We add a Middle Eastern flair to the traditional winter roast veggies. And we use spring veggies. Salty, savory, and just a little sweet.

This dish makes the transition from winter to spring a little more delicious.  It has infinite variations.  Here it is vegan and still sooooo good!