Vegetarian

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

Whether you're following a grain-free diet or not, this coconut, almond, and mixed seed granola is so good you'll never miss the oats.

Velvety ice cream provides a shortcut custard for this rich and satisfying version of French toast. Serve with maple syrup for an extra-sweet treat.

This is a quick and easy breakfast to have ready to go, after jump-starting your day with a morning workout.

I have lots of people asking me to create gluten-free recipes that do not just rely on the gluten-free flour that can be found in the shops. I have experimented with almond flour (ground almonds), but find that the resulting bakes can be quite heavy, which does not suit all baked goods, and also highly calorific. So while I use ground almonds in some things, I do like to use oats in others. The cinnamon in this recipe adds a lovely taste to the blueberries, as well as helping regulate blood sugar levels.

I like to make things in my cupcake tray that are not cupcakes. Often. And these quasi-muffin omelettes are one of my favorite. A good thing to do is to make a whole load and store them in the fridge for lunches, brunches, and snacks for the family to enjoy without having to make them fresh each time. They will keep for a couple of days in the fridge.

Walnuts add a touch of bitterness to balance the sweet dates blended into this favorite Southern California ice cream treat.

A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.

If using beans or rice as pie weights, use a lot.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

A cooling and crunchy green version of the typical salsa.

In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown.

Berries are such a great source of nutrients called polyphenols, which make them and the foods they are mixed with a lovely slow energy releaser, perfect to avoid those unwanted energy highs and then lows after eating refined sugar. These tarts are wonderful for when you are entertaining guests and need an easy and cool-looking dessert.

Deviled eggs are always a crowd-­pleaser and are a great way to extend your relationship with eggs beyond breakfast. Here’s a twist on the classic that packs more flavor and far more nutrition with the powers of mustard greens and roasted red pepper. These are great for a snack or for lunch at work.

Juicy wild blueberries and a subtle sweetness from the mint pair well with the vegetal taste of greens in this aromatic smoothie.

If you love sweet and salty paired in one dish, then this nourishing salad is for you. To take this dish on the road, pack the berries and the dressing separately to avoid wilting the greens. For a cocktail party, swap the greens out for lettuce cups and spoon them full of the carrots, radishes, berries, and nuts, then drizzle with dressing.