Recipes

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.

Main Course

Easy Layered Mediterranean Orzo Pasta Salad.

Gluten-Free

5 Ingredient (MAGIC) Matzo Chocolate Bars.

Main Course

Caribbean Mango Pork and Tropical Rice Plates.

Breakfast

Lemon Sugar Crepes with Whipped Cream Cheese.

Vegetarian

Meyer Lemon Poppy Seed Morning Buns with Blueberry Passionfruit Glaze.

Main Course

Vietnamese Meatball Lettuce Wraps with Mango Salad + Cilantro-Basil Cashew Sauce.

Gluten-Free

Cheesy Avocado Crab Stuffed Piquillo Pepper Ciabatta Pizzette’s with Sriracha Aioli.

Desserts

Double Chocolate Nutella Carrot Cake Cups with Malted Cream Cheese Frosting.