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A great healthy pizza for a delicious lunch or dinner.

Fresh apricot ice cream made with diced ripe apricots, apricot nectar, evaporated milk, and tangy yogurt. A cooler, lighter summer ice cream with bright stone-fruit flavor and no eggs.

A chocolate mousse tart with cream made from gumleaf and served with a side of rosella confit.

Strawberry orange muffins: tender sour cream muffins with fresh sliced strawberries and orange zest, hiding a hidden jam center. A brunch favorite that bakes in under 30 minutes.

Chocolate cheesecake with cocoa powder, Kahlua, and a chocolate wafer crust, finished with sour cream glaze. Coffee-spiked dessert for serious chocolate lovers.

Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Grainy mustard mashed potatoes simmered right in cream infused with garlic, thyme, and bay, then mashed silky and spiked with whole-grain mustard. A rich, tangy upgrade on the classic side dish.

Crockpot taco steak and rice, a one-pot Tex-Mex dinner. Beef simmers in seasoned tomatoes all day, then corn, peppers, and instant rice cook right in the pot. Top with cheese and go.

These cookies have been popular at our home over years, we bake them all the time, and always turn out great!

Add less milk if you want a little stiffer frosting for piping.

Greek-style meatball and tomato soup with oregano, garlic, optional zucchini, and rice or pasta. Hearty, herby beef meatballs in a rich tomato broth.

Zucchini shouldn't always have a bad reputation, especially when you pop one or two these luscious double chocolate cookies into your mouth...

Oversized chocolate chip cookies baked low and slow to giant lemon-sized rounds. Buttery, crisp-edged with chocolate chunks and pecans. Special-occasion bakery-style cookies.

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

When making smoothies, use the whole fruit or vegetable and blend in a good high powered blender (Vitamix and Blendtec are two of the best ones). Fresh fruits and vegetables contain large amounts of soluble and insoluble fibre which will help keep blood sugars stable and keep you full for longer. The combination of ingredients in this smoothie makes it an ideal breakfast as it contains protein, fibre, omega-3 fatty acids and probiotics for healthy digestion.