Peas and spring onions are sure signs that spring has sprung. Farmers markets will be boasting these early crops, which are packed with phytonutrients and vitamin K. We’ve combined the two in creamy Indonesian pilaf that is delectable paired with chutneys, yogurt, tropical fruits and a colorful side salad. Traditional snap peas are used in this recipe, but feel free to substitute with any other type of pea that is available to you.

Eggplant parmesan is one of my favorite treats when going out to eat. But when I'm at home I avoid frying at all costs. Yes, mostly for health reasons. But also because I've been known to forget about frying oil and nearly set my kitchen on fire. So, I opt for baked non-breaded varieties of parmesan dishes and one of the surprisingly perfect marriages of tomato sauce, cheese and vegetables is asparagus parmesan. 

It's time to enjoy some fresh green veggies in your pasta. Asparagus and peas are both in season. Check them out at your local farmers markets or in your CSA box. We use shelled English peas in this recipe (the pods of which are inedible). But if your markets have sugar snap peas or snow peas, feel free to sub in these edible shell varieties by doubling the amount. The simple lemon-butter sauce highlights the fresh greens with acidity while the butter brings creaminess to the pasta. 

This is my gluten-free take on fish tacos: Spice-coated tuna sautéed until crisp on the outside but slightly pink inside, and a slaw made with sweet shredded broccoli, all topped with a creamy sauce spiked with fresh lime. 

Jambalaya is a classic of Louisiana cuisine. This dish is all about building flavors, from making the stock to selecting the andouille sausage. Perhaps the best part of this recipe is that you can change up the proteins used. If you can't find sustainable shrimp, use ham instead. Pescatarians might like to throw in some oysters in place of the chicken and sausage. You could even use a vegan spiced sausage to make the recipe vegetarian. Once you've got the steps down, the world is your oyster.

Stuffed peppers are a Mediterranean and Middle Eastern staple, with many traditional variations of the dish. The best part about making homemade stuffed peppers is the control you have over what goes into them. For this recipe, I avoided the excessive use of salt and fat as well as the common addition of meat. This jasmine rice stuffed green pepper recipe makes for an unintimidating and unique vegan dish that will pique your senses and more than satisfy your palette. Enjoy!

 discovered that socca, a chickpea-based flatbread, makes a wonderful base for creamy burrata cheese. The batter can be whisked together and used right away, but it’s even better if it stands for at least 30 minutes. Give this socca recipe with burrata a try and see what you think...and taste!

When it comes to marinara sauce and pasta, the sauce is never really the part that busts your diet. Noodles are generally made with white flour and offer nothing but empty calories and simple starches. So, while the marinara sauce recipe doesn't need to stray very far from its original version, by substituting noodles with vegetables, you save the calories and carbohydrates -- to say nothing of the post-meal heaviness -- that traditionally accompanies pasta dishes. This raw zucchini pasta with leek tomato sauce recipe shows you just how easy it is to put together a deliciously unique pasta dish that is light and comforting all in one. Enjoy!

This recipe calls for frenched lamb chops, which are chops with the meat cut away from the end of the rib so that part of the bone is exposed. Frenching the chop makes it cleaner and let’s call it fancier, almost like a lamb lollipop, if you will! Your butcher can do this with the quick swipe of a knife; asking him or her to do this makes fast work of this simple-to-prepare dish. Croute simply means “crust” in French. Fancy.

One of the main reasons people forsake pizza is because of the carb-overload courtesy of the dough. You may ask, what's a pizza without the crust? Actually, it's just as good, if not better! This portobello mushroom pizza replaces flour-based dough with virtually calorie-free and carb-less portobello mushrooms. The result is a juicy and delicious mushroom pizza recipe that you won't hesitate to indulge in, "slice" after "slice." Bon Appetit!