Sharing a memorable dessert that makes a great seasonal cake - parsnip cake! With six cups of veggies and less than two cups of sugar - I call it a “healthy” dessert to justify an extra piece!

Every couple of days we carve a pumpkin, enjoy it for a night or two then transform it into pumpkin oatmeal, soup, or - my favorite - pumpkin pancakes.

During the summer, I can’t wait to use my fresh basil and tomatoes for focaccia bread. I’ve used jars of yeast of the years with this recipe.

With the stretch of hot weather, I’ve recently discovered a delicious, sugar-free and even healthy version of this summertime favorite - yes banana ice cream!

With the Safer at Home order, our family is limiting our grocery runs. Rather than fretting when we are greeted with bare shelves in the bread aisle, we see this as an opportunity to have some family time making and enjoying homemade bread.

I wasn’t a fan of guacamole - the combination of the green color and mushy texture didn’t appeal to my palate - but this recipe won me over!