Inspired by the holiday season upon us, this butternut squash risotto is a perfect addition to your Thanksgiving table.  Let's be real, you can add this to any table, any time of the year.  By switching out the squash for say, chickpeas and swapping kale for spinach, you've just made a completely ne...

I like to take every opportunity I can to infuse more nutrients (and flavor!) into any existing canvas. I LOVE hummus and it has become my #1 condiment, so it needs variety. I also have not met a pickled vegetable I have not liked. Let's put them together for for something really great!

Looking for a way to use that abundance of produce your garden had offered you this late summer? This no-cook and easily adjustable vegetable ceviche is the perfect fit for the hot summertime meal you are looking for.

Early fall, and bring on the squash! A burst of orange and zing of ginger adds a nice brightness to our early fall days.

Here we have two very distinct and BOLD flavors that are softened and married by the silky, creaminess of coconut. Hungry yet?

Created for my weekly Fox 2 segment and correlating blog post on vegetables in the allium family, this sauce features raw garlic, shallots and chives! If you are a garlic and onion lover, you'll dig this one!  

This is an authentic tasting old-school Thai dish that is easily adaptable to any kitchen. Spice it up even more by adding more curry, or mellow it down by adding a softer creamy taste with more coconut milk. You're the boss. 

There is nothing more satisfying than eating a big ol' plate of manicotti, and never feeling that "pasta" bloat. The fresh basil, beautifully sweet San Marzano tomatoes and creamy bechamel sauce makes this dinner party worthy. You'll win anyone over with this dish.

Fancy up your party with this caviar, but don't go broke buying the real thing.