 Serves: 4
2 tablespoons good green olive oil 20-24 extra-large shrimp, shelled 3 cloves garlic, minced or pressed 4 tablespoons diced peppers, use the most colorful ones you can find ¼ cup white wine or chicken broth 2 tablespoons lime juice 4 small to medium zucchini, spiralized into zoodles 1 teaspoon lime zest 4 tablespoons shredded cilantro, divided Salt and pepper to taste
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 Serves 2
2 heaping cups frozen blueberries 1 cup vanilla Greek yogurt 2 tablespoons lime juice 1 cup milk ¼ teaspoon salt 1½ tablespoon maple syrup 6 ice cubes Possible garnishes: Fresh blueberries Sprig of mint Slice of peach Place all the ingredients in a blender or processor. Process or puree until smooth. Spoon into glasses. Garnish and serve.  Serves 6
3 tablespoons olive oil 2½ tablespoons cider vinegar 2 teaspoons lemon juice ¼ teaspoon sugar 1½ tablespoons fresh mint leaves, shredded 6 stalks celery, shaved or julienned 2 medium fennel bulbs, julienned 1 large Granny Smith apple, cored and thinly sliced with peel intact 4 medium radishes, halved and thinly sliced 2 tablespoons fennel fronds, chopped
 Serves: 8
2 cups + 2 tablespoons plain Greek yogurt 12 ounces Nairn’s gluten-free oat graham crackers, broken into pieces 5 tablespoons unsalted butter, melted 1½ tablespoons fresh thyme leaves 14 ounces whipped cream cheese, room temperature ¼ cup + 1 tablespoon confectioners’ sugar 1 full teaspoon fine lemon zest 5½ ounces white chocolate, broken into pieces 3 tablespoons honey Parchment paper 9-inch springform pan
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