April 2015

Main Course

Carnitas Chilaquiles with Whipped Jalapeño Cream.

Main Course

Kentucky Hot Brown Sandwiches on Jalapeño Cornbread Biscuits with Honey Bourbon Bacon.

Vegetarian

Whole Wheat Belgian Chocolate Chip Waffles with Coconut Caramelized Bananas.

Main Course

Hawaiian Carne Asada Fries with Pineapple Pico De Gallo.

Uncategorized

An Overwhelming amount of Cinco de Mayo Recipes… Year 3

Gluten-Free

Banana Fritters On a Stick with Peanut Sugar + Mexican Chocolate Sauce.

Main Course

Spinach and Artichoke Galette.

Main Course

The Cuban Frita Burger.

Desserts

7-Layer Dulce De Leche Oatmeal Chocolate Chip Bars.

Main Course

Asparagus, Pistachio Pesto and Ricotta Gozleme.

Desserts

Almond Honey Cake with Strawberry Ripple Cream.

Gluten-Free

Lavender Honey and Raspberry-Rhubarb Galette.

Main Course

Pistachio Quinoa Dukkah Crusted Chicken Fingers with Sun-dried Tomato Pesto.

Main Course

One-Pan Spring Tuscan Quinoa Bake.

Vegetarian

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup.

Main Course

Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw.

Desserts

Matcha Green Tea Cake with Vanilla Honey Cream Cheese Frosting.

Gluten-Free

Chocolate Peanut Butter Bubble Panna Cotta with Honey Roasted Peanuts.

Main Course

Honey Mustard Pretzel Crusted Chicken and Brie Crepes with Strawberry Basil Salsa.

Main Course

Springtime Pizza with Chipotle Romesco, Eggs + Shaved Asparagus Salad.

Gluten-Free

Island Mango Goji Berry Sunrise Smoothie.

Main Course

California Rainbow Veggie Sub with Goddess Dressing + BBQ Kale Chips.

Desserts

Chocolate Dipped Coconut Tres Leches Cronuts.

Main Course

Drippy Eggs with Asparagus French Toast Grilled Cheese Soldiers.