Alternating layers of sweet crepes and lemon curd resulting in a luscious and creamy cake.
Lime-cilantro pasta salad.
Meyer lemon pudding with chantilly cream, raspberries and pistachios.
One traditional and the other one is spicy and smoky.
Endive stuffed with goat cheese, blood oranges, and walnuts.
Orange ricotta pancakes with kumquat and candied ginger compote.
Chocolate-almond upside-down cake with a hint of orange in the caramel topping.
Sweet, salty, crunchy, and delicious!
White chocolate bark made with dried cranberries, dried apricots, and pistachios.
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Grilled cheese sandwich made with cambozola blue cheese, fig jam, and prosciutto.
Italian-style eggs in clouds made with parmesan cheese, basil, pancetta, and sun-dried tomatoes.
Pumpkin cookies with brown sugar & orange glaze.
Pesto pizza with chicken, mozzarella, and sun-dried tomatoes.
Individual chocolate peanut butter cheesecakes with caramelized banana.
Blackberry galette with mascarpone cheese and orange marmalade.
Made with mayonnaise, chives, and tarragon in a toasted hot dog roll.
A cake salé is a savory French cake. This is made with zucchini, olives, and goat cheese.
Made with sweet, juicy plums and peaches.
This Italian-inspired summer treat is made with peaches, Prosecco, and simple syrup.
Made with honeydew melon, vodka, and Midori liqueur.
Creamy herbed polenta with mushroom ragout.
The soft, somewhat spongy eggplant soaks up the sweet-salty flavor of the caramelized glaze.
Blueberry corn muffins with blueberry-flavored mascarpone cheese.
These fried shishito peppers are great with sea salt and a squeeze of lemon.
Market fresh summer salad with fresh corn, tomatoes, avocado, string beans, and basil.
Fresh burrata with roasted vine-ripened tomatoes and basil pesto... an easy summer appetizer.
Savory parmesan and basil biscuits... the perfect accompaniment to pastas, soups, and salads.
Sweet, flaky biscuit topped with berries and creme fraiche whipped cream.
Shrimp and avocado salad with pancetta, lemon, and mache.
Light and tender biscuits cooked in a cast-iron pan.
Salmon sushi, made with vinegared sushi rice and high-quality salmon.
Gluten free.
Silky smooth rhubarb-vanilla bean curd.
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Gougères made with goat cheese and chive leaves and blossoms.
Perfect for afternoon tea or Mother's Day brunch!
Eggs poached in chunky tomato sauce.
Éclairs filled with pistachio pastry cream.
Mini cheesecakes with blood orange and rhubarb compote.
Porcini gnocchi with brown butter and sage.
Using spinach powder and beet puree to add color.
Egg raviolo with pesto and brown butter-sage sauces.
Lemony, nutty, very refreshing, and perfect for Spring.
Corkscrew pasta salad with spinach, ham, tomatoes, mozzarella, and Ortega mild green chiles.
Passion fruit & vanilla bean pâté de fruit.
Meyer lemon-raspberry mini cake filled with lemon curd - the perfect springtime dessert.
No egg Nutella ice cream with goat's milk.
Andes creme de menthe chip cookies.
Rich and buttery salted butter caramels, the perfect combination of sweet and salty.
Condensed milk pound cake drizzled with more condensed milk and chocolate syrup.
These orange-scented olive oil muffins are wonderfully moist and full of flavor.
Tres leches cake with fresh strawberries.
Easy devil's food chocolate cupcakes with peanut butter frosting.
Carrot cupcakes with orange-honey cream cheese frosting.
A light and airy souffle served with a rich blackberry sauce.
Meyer lemon curd.
Baked sausage and spinach shells with three cheeses.
