A perfect breakfast - thin slices of sautéed pears, ruby-hued cranberries, and plump, golden wheat berries are sweetened with generous dollops of maple-sweetened yogurt and finished with plenty of toasted pecans and a sprinkling of dried persimmons, ginger, and dates.

Toasted wild nori alongside cilantro, tofu, and plenty of wild rice. The dressing for this salad isn't shy - assertive notes of sesame, ginger, cayenne pepper and soy sauce work their way into the wild rice and tofu. Lots of flavor.

A wonderful coffee cake recipe made from fresh wild huckleberries using maple syrup as a sweetener instead of white sugar.

A stunning berry-studded breakfast quinoa with pecans and blackberries, sweetened with agave nectar or honey.

A variation on my favorite egg salad recipe, this version uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives.

A homemade powerbar recipe packed with lots of toasted nuts and coconut, crisped rice and ground espresso beans. Video how-to as well as written instructions.

One of my favorite tofu recipes, caramelized strips of tofu served over sauteed shredded brussels sprouts. It come together quickly and uses just one pan.

A good Mexican wedding cookie recipe results in a tender nutty, butter-based cookie topped with an extravagant blizzard of powdered sugar.

My sister Heather teaches me her favorite toffee recipe. It is peppered with toasted pecans and slathered with a thin layer of chocolate on each side.

If you like a serious chocolate chip cookie, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite, and the walnuts add crunch, density, and a delicious flavor to the overall mix. They are that good.