Strawberries and rhubarb are topped with a crunchy macadamia nut streusel for an ambrosial and light spring dessert!

The perfect scrambled eggs for a hearty breakfast or a light dinner.

This grilled ratatouille is massively flavorful and deliciously savory. Superb on its own, with poached or fried eggs, or with couscous.

This light gratin, cooked without cream or milk, is flavored with olives, tomatoes, herbs and goat cheese – an entrée worthy of Provence!

Pomegranate sangria with kumquats

Applewood-smoked mushroom sandwiches with Emmental

Trofie with arugula pesto & flash-sautéed cherry tomatoes with garlic scapes.

Strawberry-balsamic jam

Buckwheat crêpes with mushrooms in persillade & goat cheese fonduta

Buckwheat crêpes (galettes bretonnes)

How to make limoncello (Meyer lemon liqueur)

How to make goat cheese

Fregola with kale pesto and poached eggs

Cognac-chocolate mousse with maple Chantilly (in espresso cups!)

Potato “nachos” with smoked raclette, wilted spinach & caramelized onion

Kale pesto

Cara Cara orange and beet salad with pomegranate

Pistachio biscotti with kirsch-soaked dried cherries

Roasted butternut squash bread puddings

Rosemary-roasted root vegetables agrodolce

Farro with pan-roasted Brussels sprouts and pistachios

Wild mushroom confit with garlic and fresh herbs