Recipes

Main Course

Vegan BLT (…minus that egg) with Chipotle Tahini “Mayo”.

Main Course

Simple Almond Chicken, Chickpea and Eggplant Curry.

Gluten-Free

Miso Chocolate Fudge and Haupia (coconut pudding) Macaroon Pie.

Gluten-Free

Summer Fruit Salsa and Pesto Hummus + Video

Main Course

Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata.

Desserts

Raspberry, Nectarine and Sweet Corn Clafoutis.

Main Course

Goat Milk Fettuccine with Spicy Corn Fritters + Sweet Nectarine.

Main Course

Seafood Tacos with Lime-Green Chile Sauce + Grilled Corn Slaw.

Desserts

Strawberry Jelly and Vanilla Cream Brioche Doughnuts with Lilac Sugar.

Main Course

Skillet Grilled Seafood and Chorizo Paella.

Main Course

Caramelized Farmers Market Veggies On Herbed Polenta with Brown Harissa Butter.

Gluten-Free

Raspberry Smash Super Green Summer Smoothie.

Main Course

Fresh Basil Salad with Prosciutto Wrapped Melon and Toasted Seed Rolled Goat Cheese.

Gluten-Free

Hibiscus Cherry and Ginger Beer Ice Cream Floats.

Main Course

Hawaiian BBQ Dog with Mango, Chili, Pineapple and Lime Relish.

Gluten-Free

Grilled Potato Salad with Almond-Basil Chimichurri and 7-Minute Eggs.

Desserts

Honey Butter Stone Fruit and Blackberry Meringue Tart.

Gluten-Free

How to make a Killer Summer Cheeseboard (with Pickled Strawberries + Herb Roasted Cherry Tomatoes!).

Main Course

Brie Stuffed Burgers with Sweet Chili Corn Salsa + 4th of July Eats!

Desserts

Chocolate Dipped Peanut Butter Espresso S’more.

Vegetarian

Skinny Greek Feta Fries with Roasted Garlic Saffron Aioli.

Main Course

Crockpot Grilled Fiery Habanero Apricot BBQ Ribs.

Gluten-Free

Cherry and Goat’s Milk Coconut Mousse.

Main Course

BLT and Potato Chip Lobster Rolls with Peach Salsa.