• Spiralized Cucumber and Grapefruit Salad with Avocado Cilantro Dressing

    Salads can get monotonous day in and day out, especially this this time of year when so many of Mother Nature’s best fruits and veggies are still mere seedlings in the soil.  When that bag of lettuce starts to lose its appeal, I head to the produce department to grab a few perennial picks (along with the right salad dressing) to bolster my boring bowl into an exciting dish that gets thumbs up from both nutritionists and foodies.

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  • Chickpea Shawarma Salad

    It’s no secret that I’ve had a love/hate relationship with food textures for quite some time. I love guacamole but it has taken me a while to enjoy sliced or diced avocado. Similarly, I really enjoy hummus but there has just been something about the texture of chickpeas that really turned me off. Until I recently discovered how delicious a roasted chickpea could be!

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  • Colorful Carrots and Peas Tart

    Sunday mornings in spring and brunch couldn’t be more compatible, they go together like peas and carrots!   In honor of gathering family around the table and celebrating life, love and fresh starts, I’ve created a garden-gorgeous addition for your buffet – Colorful Carrots and Peas Tart.

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