Transform little ole’ unassuming rhubarb into this tangy sweet spiced rhubarb cranberry chutney. Simply simmer chunks of the tart stalks in hot sweet and sour honey syrup. For rosy pink color, mix in dried cranberries. Add cinnamon, ginger, cardamom, and a pinch of red pepper to give your chutney its bright spiced flavor!

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Wondering what to do with those mixed greens that threaten to go bad before you can eat enough salad? The easiest way is to wilt them into this unusual torta. It’s kind of like a tart, but without the crust, kind of like a frittata but made with just one egg. With a crunchy pumpkin seed topping, this gluten free salad greens torta with green onion and cheese is brilliant!

When you’ve mixed all the ingredients for this healthy torta and you’re ready to spread it in the pan, you will say to yourself, too much lettuce–what on earth is holding it together? Have faith, go with it. Baked, the torta comes out of the oven behaving like a crustless pie!

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Imagine a batch of honey-sweetened whole wheat soft dinner rolls. They’re fragrant with warm spices like cinnamon and ginger and cardamom and loaded with candied ginger and dried fruit. Yep, these candied ginger honey hot cross buns.

Make them healthier with whole wheat flour. Give them a cross made of flour and water before baking, or finish with a cream cheese and maple syrup cross once the buns have cooled. The flour and water cross is traditional and the frosting cross is my twist.

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