Jenn Bruer

We will start with Mexican chili (make it as spicy or as mild as you want!), then we will prepare an easy vegetable fried rice, a fast and quick chickpea stew, and for dessert we will make a no fuss raspberry crumble.

Charm your loved ones with hints of ginger, lime and sesame. We will begin with Thai-inspired grilled

Beginning with Tossed Caprese Pesto Salad with red cherry tomatoes; Caul-Fried-Rice with hints of lime and toasted coconut; Cheesy Zucchini Pizza Boats with black olives and roasted red peppers; and finally, Chocolate Almond Freezer Fudge for dessert.

We will start by making a banana chocolate-chip loaf, then we will make gluten free oatmeal cookies with raisins, followed by mango-cream parfait topped with toasted coconut and raspberries.

We’ll start with Mini Holiday Cheese Balls with Balsamic Drizzle; Mediterranean Cucumber Boats; Baked Brie with Maple and Spiced Pecans; and finally, Bacon Wrapped Dates.