This classic French dessert is silky and creamy and melt-in-your-mouth delicious. It is similar to flan in South America.

This may be the most famous dish to savored on St. Patrick’s Day, but I enjoy this Irish classic all year long. Corned beef, cabbage, carrots, and potatoes.

Baked tilapia with an island style banana salsa, served with a vegetable rice medley. (mildly spicy)

Tender chicken with a mushroom and shallot cream sauce, over tricolor rotini pasta. Substitute pasta for spaghetti squash

Traditional French Crème Brûlée with a delicious rich custard base infused with lavender flowers and Provençal honey and topped with a light crust of  caramelized sugar. You can’t go wrong with this classic, with a South of France twist.

Traditional French Crème Brûlée with a delicious rich custard base infused with vanilla bean from Madagascar and topped with a light crust of caramel. You can’t go wrong with this classic.

Traditional French Crème Brûlée, lusciously creamy and velvety smooth, with a delicious rich custard base infused with lemon zest and lemon curd for a perfect amount of tanginess, and topped with a light crust of caramel.

Hachis Parmentier is a French take on Sheperd’s pie with layers of mashed potatoes and beef, topped with melted cheese. A perfect dish for the fall! #comfortfood