Short ribs braised in red wine with wild mushrooms and truffle oil served with roasted garlic white bean puree

Homemade lemon gelato infused with fresh lemon balm and lemon zest

Mixed green salad with green grapes, pine nuts, Parmesan, dry cured Coppa tossed in a garlic scape vinaigrette.

A creamy cold garlic and almond soup that’s dairy-free and requires no cooking!

Super simple twist on the classic Pasta Vongole with white wine and tarragon.

Crockpot lamb shanks braised in red wine and fresh herbs with roasted garlic white bean puree.

Rich dark chocolate base with a gooey coconut filling topped with raspberry jam and toasted almonds

Cheese gougere filled with whipped smoked salmon cream cheese, a savory cheese puff that can be made ahead & frozen.

A simplified version of the classic recipe for Oysters Rockefeller, just for two.

Individual mini blueberry cheesecakes topped with tart homemade blueberry curd.

Prosecco and black raspberry liqueur gelee bursting with fresh berries makes a light refreshing dessert.

Garden fresh salad with snap peas, baby greens, and lentils in mint garlic scape vinaigrette.

Fresh peaches spiked with Americano makes a refreshing summer sorbet that’s so simple.

Infused with fresh mint, this easy no-churn mint chip ice cream is the best I’ve ever tasted

Fresh strawberries sweetened only with honey and enriched with coconut milk make a guilt-free frozen treat

Naturally sweetened with honey, this lemonade is the perfect summer thirst quencher. Just a drop of rosewater adds a subtle floral note.

A healthy breakfast that tastes like dessert, chia pudding sweetened with a touch of maple syrup,

Spring pasta with morel mushrooms and asparagus in a simple white wine sauce with lots of fresh herbs.

Tender juicy BBQ pulled chicken lettuce wraps with crunchy slivers apple with a quinoa pilaf

Simple spring salad with shaved asparagus and roasted chickpeas tossed in a lemony vinaigrette.

Bite sized meringues filled with tart homemade blueberry curd.

Bacon wrapped pork tenderloin stuffed with brandied apples and served with bacon fat lentils.