 Two of my favorite sauces are chimichurri and basil pesto, both very different in taste but at the same time, very similar in the way they look. Chimichurri is a sauce of Argentine origin. I’ve played around with different ways to make chimichurri and I found I like it best with some cilantro in it.
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 Mapo tofu comes from the Sichuan province of China, known for its sauce. This dish is easy and delicious. It's also simple to customize and add meat or change up the vegetables.
 If you love tuna this tartare should be on your list of must have dishes, with bright citrus flavors of Yuzu koshu, bold earthy flavors of fermented black garlic, a kick of heat from Fresno peppers and a clean finish from fresh cucumbers. Enjoy this dish with fresh toasted bread, crispy wonton or pita, a perfect dish for a summer night!
 This quiche recipe is a must have for your next brunch! The quinoa crust is gluten free and packed full of protein and fiber, as well as iron, manganese, and antioxidants.
 This recipe has been a canapé and appetizer I have been making since I was just 14 years old. My mentor Chef Scott Brandon taught me this recipe and it is always a giant hit! The bean spread can be put on crackers, endive leaves, crostini or any other crisp vehicle you choose. If you have some left over you can make some amazing ravioli or stuffed potsticker. The sky is the limit on this filling!
 Looking for a special weekend treat? This is a gluten free AND sugar free pastry that is easy to make and easier to eat!
 Whether you're planning a Super Bowl party or not, this recipe is a must have for a new take on ranch dip that is much healthier than it tastes!
 Cobbler, Crisp, or Crumble? What’s the difference, anyway? All three are typically desserts with a filling consisting primarily of baked fruit; but what distinguishes them is the topping. Read more to find the recipe!
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