This is a simple salad upgraded with an herb butter for the salmon and an herb vinaigrette for the greens. I used cilantro today but feel free to sub an herb mixture or a single herb like dill or chive. Cilantro is in season now and makes this dish a good choice for Cinco de Mayo.

Sweet potato casserole with a buttery pecan topping is a favorite side dish around our house all through the winter months - especially over the holidays. While the recipe leans toward a sweet potato pie, it is not that sweet. The base layer is savory and the sweetness comes from the pecan, brown sugar and butter topping. The recipe uses no flour, so it is gluten-free.

Vegetable soup. Having a small kitchen garden means that I often have little bits of many vegetables. Like a few beans, a potato or two, one squash - you get the idea - not enough for serving alone but just the right mix for a soup. This is simple recipe full of seasonal flavor. I used grass-fed ground beef, but feel free to skip that if you want a vegetarian version.

Squash casserole is a true old school southern recipe. Almost every family has a version. Traditionally, squash casserole is made with yellow crookneck squash but any type of squash will work. The result is a little like an au gratin and a little like a quiche.

Fresh pizza topped with snow peas and herbed ricotta. An easy garden fresh bake for dinner or a warm appetizer.

Want an easy meal? This yummy pasta is made using leftover Roasted Eggplant Dip and simple roasted cherry tomatoes. Key ingredients - in season and fresh from the garden.

A simple dish requires the use of the best quality ingredients. This Summer Tomato Pie is a simple dish, where ripe, juicy and bursting with flavor tomatoes are layered with melty cheese, sweet onions, fresh herbs and breadcrumbs.

Roasted turnips with preserved lemon, an easy method to use with any root vegetable.

Your senses will travel to North Africa with this Moroccan inspired dish delivering fragrant spices with tart, sweet and salty flavors..  

A popular dish in Taiwan, commonly prepared with chicken. This recipe switches it up with comforting umami flavors of mushrooms and zucchini.