Why not use pine nuts? Please use them if you can get them fresh and inexpensive. But if you can't catch them before they go rancid, walnuts are a tasty substitute. In fact, pesto can be made from many different nuts or seeds. Have fun trying them out.

This recipe is dairy-free and super easy to make, especially when you only need to walk a few feet out the door for fresh basil in the garden. I urge you to plant an herb garden. They can be in pots (even in a window inside) and are very prolific. Basil, Dill and Cilantro for the tender selection, and rosemary, thyme and lavender for the hearty variety. You'll be so happy you did.

1 cup Walnuts or other nut of choice
2-3 cups of fresh Basil leaves (separate from stems)
1-2 Lemons 
1/2 tsp. Zest
1-2 tsp. Ume vinegar to taste (this is like a sour liquid salt)
1 cup Olive oil

(Optional) Cheyenne pepper to taste

Pasta is good... But how good is it really without the sauce? Its a textural vehicle for the butter, marinara, pesto or Alfredo you smother it in. For a grain free version all you need is a spiralizer! One of my favorite and fun kitchen gadgets. Inexpensive and priceless at the same time. Check out my aStore for the one I use.

What an easy way to get in your veggies... Buon Appetito!

Zucchini, summer squash, beets, thick carrots... You choosa-youra-pasta!
Favorite Pasta Sauce of choice

Spiralizer

Choose which style of pasta you would like. This spiralizer comes with 3 blades. Thin, thick, and flat pasta. Take your vegetable and place it in as directions state. Push and twist at the same time.

One squash yields quite a bit of pasta. I would say one healthy serving.

Add your favorite sauce and saute in a skillet for 5-10 min. A lot of liquid will come out of zucchini and summer squash, so plan accordingly. Beets and carrots might need a little longer time depending on how el dente you like your pasta.

This picture shows fresh yellow pear tomatoes and basil over yellow summer squash (also from the garden). I seasoned it with Ume vinegar and olive oil.

One of my signature dishes after I returned from France, was Provencal Tomatoes. They are easy to make, but always seemed to taste better if you were in France. That is, until I went Organic and Heirloom. Never under estimate the power of quality. I learned how to make these while working in an old school French bistro where they changed the menu everyday and only made traditional country dishes from that region. Some days it would be tete de veau, other days it was some locally caught rabbit. French are fiercely proud of their heritage. I'm so excited to share this recipe as it feels like such a part of my life. I have included some photos of my dear  friend Fanny and I making them over an open fire near a lake in the South of France. The association of the smell of these tomatoes brings such a joy to my heart. I smile as I make them.

Organic Heirloom Tomatoes (or vine ripened will do as well)
Sea Salt
White Pepper
Olive oil
Herbs de Provences
Fresh Garlic

Cut your tomatoes in half and place them on a tray lined with parchment paper.

Sprinkle each one with Salt and Pepper, Herb de Provences and a generous helping of fresh pressed garlic.

Pour Olive oil over the tops.

Bake, pan fry covered, or BBQ until the aroma is strong and the tomatoes have broken down to be soft but still holding shape. About 30-40min.

Lots of juice will come out. Pour it over the tomatoes and be sure to include it on the plate with your helping. It makes whatever you're eating it with that much better!

Brussels Sprouts are cute little cabbages and fun when they are grilled. This is a weekly, almost daily recipe at my house. It's best on a real fire grill but you can also broil them in the oven if need be.

4 cups Brussels Sprouts
1/2 tsp. Onion Powder
1/2 tsp. Garlic Pepper
Salt and Pepper to taste
Butter, Olive oil or Coconut oil

Clean and cut in half your sprouts. Cover them half way with water in a pot and boil till tender. About 8-10min.

Strain the sprouts and place in a grill basket (or on a parchment lined tray if broiling in the oven).

Toss with a generous amount of your fat of choice.

You could just sprinkle with the seasoning at this point and call it good, or:

Sprinkle the seasonings over the sprouts and grill on the BBQ until they're leaves turn brown. A little black is ok, but be mindful not to burn them. this should take around 10-15min depending on your flame. Turn them several times during the process to be sure all sides get browned.

By far one of my favorite ways to add green to the plate.

I used to really dislike the earthy taste of beets. I've learned to love them by making them sweet from broiling, juicing and marinating them. If you don't like beets, think again. Try them in a new way with new eyes for this new year.

1 large beet
2 tsp. Ume Vinegar or 1 tsp. Sea Salt
1-2 tbs. Red wine vinegar or favorite of choice
2 tbs. Olive or Avocado Oil

Wash and peel your beets. I like to do it in running water.

Then grate them on a fine setting. The finer the sweeter they will be. I use the sink for easy cleanup. Beets can be messy. Try wetting your hands first so the red doesn't stick to you like glue.

Pour in your oil, vinegar, and salt. Let set for 15+ minutes. The hardest part about this dish is the grating. If you have an electric grater, go for it, but they never seem to have the settings to make it fine enough.

Enjoy on top of salad or as a side dish of its own.