A sweet little buttermilk pie I made. The filling is pure, creamy, maple-kissed tanginess, and simple to pull together.

My go-to berry pie recipe - a rye flour crust and mixed berry filling seasoned with fresh thyme leaves.

A six recipe PDF sampler from my new cookbook, Super Natural Every Day. It includes a few of my v. favorite recipes - Millet Muffins, Ravioli Salad, Avocado & Mustard Seeds, Black Sesame Otsu, Tinto de Verano, and a Tutti-Frutti Crumble. Enjoy!

Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on Kim Boyce's celebrated Chocolate Chip Cookies.

I'm back from Portland. This recipe was inspired by a bag of chervil, turnip greens, and beautiful heirloom red celery given to me by June Taylor just before leaving. The tart is made with a buttery cornmeal crust, and a mustard-kissed, garlicky, turnip green filling.

A simple spring crumble - rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble top. Sounds a bit fancy, but really, it couldn't be easier to make.

My mom's friends hosted a shower for my sister and served something similar to this. A noodle-free lasagna baked in a pie crust - layers of zucchini, ricotta, and tomato sauce.

A deliciously dense, buckwheat flour cake that can be baked off in a tart or cake pan. From David Lebovitz's new book, The Sweet Life in Paris.

These charming little tartlets finish off a meal nicely. Oat-crusted with a creamy, ginger-spiked yogurt filling, they are delightful topped with any number of adornments - fresh berries, dried fruit, or crystallized ginger.

A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.

Favorite, easy pumpkin pie recipe. Made from a rich, roasted pumpkin and coconut milk base, and baked in a hazelnut-lined crust - delicious!

A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.

A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic fare.

A rustic, cherry cobbler recipe made from fresh cherries - though you can certainly try this recipe with other types of summer fruit and berries.

Imagine a honey-sweetened graham cracker crust filled with a cream cheese chocolate filling. From the book Country Wisdom & Know-How - the recipe calls for equal parts tofu and cream cheese in the filling. This combination creates a decadent, mousse-like texture that's also a breeze to cut into precision slices.

My go-to cherry tart recipe - unfussy, and quick to make with a moist, coconut macarooned top.

This rustic plum and peach crisp has a generous oat-flecked crumbly crust. Paired with a dollop of cold, creamy vanilla ice cream - heavenly.

This jam tart recipe makes the cutest tarts ever. Cornmeal biscuit dough is the base, and you can play around with different shapes and sizes - they are delicious and buttery straight from the oven or at room temperature hours later.

A knock-out tomato tart recipe - it highlights the flavor and vibrancy of the tomatoes while remaining mush-free.

This is a spinach mushroom quiche recipe that features no dairy, no eggs, and no butter. Sounds like it would lack something in the taste department, right? Wrong. It was delicious.

A recipe from my first book that was featured in the Washington post - sweet potatoes, chipotle, corn, onions, and puff pastry.