
Shaved Summer Squash Carpaccio with lemon and toasted pine nuts is simple and delicious.

This recipe I’ve encountered in a Catalan village, so simple but highly surprising.

Zucchini Carpaccio is thin slices of zucchini complimented with cherry tomatoes, shaved parmesan and a drizzle of olive oil.

Beet carpaccio is a classic and beloved appetizer, that both vegans and non vegans will love.

A refreshing and vibrant salad featuring thinly sliced beets marinated in a tangy lemon-balsamic blend, complemented by crisp arugula, finely chopped red onion, and fresh parsley.

Pineapple, cucumber, parsley, spinach, lime, and soothing ginger.

Thin slices of sweet tomato with anchovies and red onion, topped with delicious olive oil.

Baked/roasted new potatoes accompanied this year’s corned beef and cabbage.

This is what happens when you turn ground chicken into juicy little patties packed with grated apple and carrot, then stuff them into a crispy baguette with creamy avocado and sharp sun-dried tomatoes.

Russet potatoes sliced and baked with milk, onion, white cheddar cheese and topped with Asiago cheese to make a rich, creamy, and tender au gratin dish.

Soft, thick, and packed with cozy spice, these gluten free carrot cake cookies are a homemade take on Levain Bakery’s new seasonal favorite—complete with all the rich, bakery-style goodness you’d expect.

This soup combines soft cauliflower and macaroni in a light tomato-herb broth, finished with egg ribbons that add body without cream.

Lepenice is an old-school Czech side dish of mashed potatoes mixed with sauerkraut.

Healthy chicken kale soup made with sweet potatoes, tender chicken, and a flavorful broth.

This recipe turns firm tomatoes into edible containers that hold a spiced potato filling, then simmers them in a tangy yogurt based gravy.

This easy carrot snacking cake is moist, warmly spiced, and topped with a tangy cream cheese frosting.