This recipe combines the delicate sweetness of scallops with the freshness of spring peas, complemented by aromatic tarragon. Lemon juice adds a bright and zesty flavor, making it a perfect dish for spring or early summer dining.
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Autumn Spiced Pear and Fig Compote
This compote recipe incorporates pears, figs, raisins, and pecans, all spiced perfectly for autumn.
Blistered Cherry Tomatoes and Yogurt
This is one of my favorite summer dishes. The contrast of the creamy cool yogurt topped with hot, juicy tomatoes is exquisite. You will be proud to serve this to even your most seasoned foodie friends. – recipe modified from Yotam Ottolenghi’s in his “Simple” cookbook.
Spring Herb Frittata
This herb frittata will brighten up any Spring table. Enjoy the freshness of this nutritious dish with family and loved ones.
Spring Roll Bowl
These Spring Roll Bowls have bright, colorful ingredients. According to the food pyramid, we should consume up to nine servings of vegetables and fruits each day. You can eat your rainbow of colors with this satisfying, tasty bowl!
Macadamia Nut Coconut Granola
This amazing Macadamia Nut Coconut Granola is delicious AND healthy. Packed with nuts and seeds, healthy fats, and iron, it’s gluten-free, refined sugar-free, and vegan. It’s delicious any time of the day. I love it on top of yogurt or smoothie bowls. There are so many ways to use this delicious granola.
Pumpkin Pancakes ~ with Oat Flour (GF)
These Pumpkin Pancakes made with oat flour, are light and fluffy, melt in your mouth and take only 15 minutes to make! Absolutely delicious, and they’re gluten free too! My son loves these. He doesn’t need to eat gluten free, but prefers this GF version.