Aka, the easiest throw-together appetizer. This is my kinda dish. I love mushrooms, and I love them even more when they're stuffed with pesto. Give them a try! They're seriously easy to make.

Pheww, that's a mouth full! This a great dish simply because you can modify it to accommodate whatever vegetables you currently have in your fridge/freezer. In it's original form it has both savory and smokey notes with sweetness from the pesto. It's a winner, hands down.

If you're anything like me that title may have thrown you for a loop. Avocados in pesto? Sounds totally weird, right? Wrong. It's a magical combination that is creamy and divine and perfect in every way. The avocado lends this dish it's creamy texture and the basil, garlic and nutritional yeast really drive home that traditional pesto flavor.

This hummus has a special place in my heart. It all started at the Lake Eola farmers market on a Sunday in Orlando. Danielle, my childhood best friend, is responsible for getting me hooked on this stuff. A month or so later I visited Dani again and we picked up some more hummus. Cue the light bulb moment, it was after that purchase we realized we could probably make our own for a fraction of the cost!

Note to self: outdoor farmers markets in the middle of a South Florida summer are brutal. The heat actually turned out to be a great motivator to not dilly-dally, something I tend to do far too often. Before nearly dropping dead from the humidity I managed to find the most gorgeous locally grown red carrots with shades of yellow and orange on the inside. They had these massive tops on them that seemed too abundant to just toss to the side. The farmer I purchased them from mentioned he once heard of someone making a pesto with the greens which immediately inspired me. There is just something so exciting about turning things we typically view as non-edibles into something delicious.