Recipe

So much more than your average, everyday taco, these decadent tacos are filled with smoked duck breast, mango, red peppers, and scallion strings. It’s all wrapped in a pillowy pancake and topped with crème fraîche and mango barbecue sauce.

Filled with richly flavored crimini mushrooms, spinach, and cheddar cheese, these stuffed chicken breasts are perfect on the grill. Don’t forget that pinch of nutmeg. It is the perfect touch with the savory filling.

These sweet, tart and nutty bars with a touch of coconut will whisk away the wintertime blues. The shortbread-like crust holds up to the juicy berries for a perfect crunch. You can use fresh or frozen blueberries (thaw them first).

The cold days of the end of winter get you dreaming of summer. And tomatoes. You can make these recipes with tomatoes you can find in a supermarket just to get a taste of summer, then make them again during tomato season for a true treat.

This unique dip comes from the former Eden’s Alley, a restaurant that had a long run, a quarter of a century in Kansas City, before closing. Eden’s Alley still shares their plant-based recipes on their website, which still supports and promotes plant-based diets and whole foods, minimally processed.

TGIF! How about this easy-to-assemble raspberry chocolate sorbet with vanilla cookie and pistachio mousse for dessert? Put it in a martini glass for an elegant element that says “let’s celebrate the weekend.”

Pumpkin Cider Bread is a yummy fall treat. You can use prepared pumpkin, or cook one of your leftover pumpkins after Halloween. It also makes a tasty gift for the holidays.

This quick and easy recipe for St. Louis style toasted ravioli is perfect for your next party or potluck.