Loaded with fresh herbs, vegetables, spring greens and white beans, this salad is fit for a picnic or barbecue side with its sweet and tangy honey-shallot dressing.
Layered with whipped ricotta and apricot preserves and topped with a coconut crumble, this is a special bite we could eat for breakfast (or even dessert!) everyday.
This bright and fresh vegetable noodle bowl can be served cold or warm. It’s great both ways, and will make you feel great from the inside out!
Making cheese and potato filled pierogi is a fun holiday tradition, not unlike making cut-out cookies. Served with fried leeks and butter for a great texture and a stunning presentation.