If you are looking for more ways to use up the last of the lovely basil growing in your garden this season, then try making a pesto sauce! It can be frozen and then thawed in the wintertime for a taste of summer. We've been using this sauce tossed with raw cucumber noodles, cooked quinoa noodles, or to top baked wild salmon!

I love the thick and creamy richness of mayonnaise, especially tossed with steamed potatoes and chopped pickles, or thinly sliced cabbage for a summer picnic salad. Although we eat eggs, I prefer the flavor of egg-free mayo better. This recipe uses soaked cashews along with a few other ingredients. It has such an amazing consistency and flavor.

I love a good cobbler, especially in the summer when our kitchen is brimming with fresh fruit! I created this gluten-free cobbler recipe after our first blackberry harvest.

My garden is going nuts this year. I've never had so much kale! Everything is so lush and beautiful. I planted rows of sweet onions amongst the kale and other vegetables. Little did I know last spring, but allium vegetables are great at deterring aphids.

In need of a healthy treat for road trips this summer? These date-sweetened, flourless almond butter cookies pack well and are adored by children...a treat you can feel good about giving!

I love making big salads in the summertime with the abundance of fresh, organic vegetables we have growing in our garden. Each day it's a different salad. Sometimes I get on a kick and will use the same vegetables and dressing for days in a row. Lately I've been making this amazing Creamy Lemon-Dill Dressing.

I created this simple plantain crepe recipe one morning on a whim, out of a need to feed my family. The kids were starving, begging for something quick.

If you've been shopping at your local Farmer's Market lately you might have noticed some beautiful purplish-green leafy vegetables for sale called mustard greens. My bet is that you've also wondered what you could do with them if you were to purchase them! Mustard greens are spicy and slightly bitter. I like to add them to soups and stir-fries.

We've been picking strawberries lately. A lot of strawberries. Organic of course. Perfectly sweet, juicy, and ripe. So, naturally, we've been eating a lot of strawberries!

Make this simple, nourishing quinoa recipe for dinner when you are pinched for time and need to use up the vegetables in your fridge! It's best to use leftover, or completely cooled, cooked quinoa when making pilafs or stir-frys. This way it doesn't clump up during the sautéing process. Use whatever veggies and fresh herbs you have on hand.