This salad really hits all those magical taste bud notes! You have the sweetness of the orange, the crunchy anise flavor of the fennel, and the saltiness of the black olives….all tossed together with a lovely citrusy vinaigrette! I love how bright all the flavors are and it really is the perfect way to start or end your meal.

Roasted beets really need a cape because they truly are a super food! They look so unassuming, kinda like a piece of coal before it is transformed into a sparkling diamond. But once you roast them, you will uncover what a true gem they are. Since we eat with our eyes first, I’ll begin by saying that the beets’ color is absolutely stunning. Then, there is their delicious sweet, earthy taste; to top it off, they are so good for your health, packed with vitamins and rich in nitrates that aids in better circulation and lowering blood pressure. I try to add a beet a day to my diet!

These crunchy beauties are always the favorite at my parties! We start by making our own curry seasoning blend and add it to sautéed ground beef, then use it to fill wonton wrappers and deep fry them to perfection. Served with a spicy mustard dipping sauce, they are positively addicting–I bet you can’t eat just one!

A beautiful purée of celery root and fennel, two perfect winter root vegetables, that are cooked with leeks, garlic, stock and a little bit of milk, and then puréed into a beautiful soup that is creamy in taste but light on the calories. Top with a drizzle of pistachio oil and chopped pistachios that give it that elegant restaurant appeal.