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Pace makes her favorite healthy breakfast- toasted muesli with ginger and fresh blueberries.

The lima beans in this hearty sandwich mimic the meatiness of a chicken or tuna salad sandwich. And of course, the chive mayonnaise is what brings all the ingredients together.

Pace braises shitake mushrooms in a quick and simple dashi.

We thought it only right to start off the year with a detox recipe that is both delicious and cleansing for the body. This Beet Edamame Mint Salad with Lemon Flax Dressing does the trick for your liver and then some!

Check out how to make a delicious dish out of those mini carving pumpkins.

Join me with The Green Girls TV at the 22nd Annual Great Chefs of Los Angeles Go Green Go Organic event for the National Kidney Foundation! I asked my favorite chefs all about sustainability in the kitchen and their favorite seasonal ingredients.

Pace whips up a composed salad using the stocks and fronds of a fennel bulb.

This is my favorite Christmas morning breakfast because I can make it the day ahead. It’s substantial, but light enough so I can enjoy a big meal later in the day. It can be served slightly warmed or at room temperature.

This is hands down my favorite cocktail, the Absolutely Fabulous. I like to add a splash of pomegranate juice for flavor and color. Serve in champagne flute or martini glass.

Crab cakes are such a chic appetizer perfect for holiday entertaining because you can prepare most of it ahead. The most sustainable kinds of crab are Dungeness, Snow, King, and Blue, so make sure it’s one of those options.

I always get asked advice about what kind of appetizer to serve before a big holiday meal. People are always surprised when I say “veggie crudite”. But if you think about it, you don’t want your guests to be full before they get to the big meal!

I like to serve this dish as a dessert. In Italy, a classic dessert is a bowl of fresh strawberries with aged balsamic drizzled over. This is a similar concept.