Julia Child’s Eggplant Gratin (Gratin D’Aubergines, Provencal).

Zucchini and tomato gratin with homegrown tomatoes, basil, and garlic.

Dark chocolate gelato with toasted hazelnuts and hazelnut praline.

Milan Cookies for the July Daring Bakers Challenge.

Hummus with homegrown roasted garlic.

Grilled chicken marinated in adobo with guajillo chiles, chiles de arbol, cumin, cloves, and oregano.

Muffin shaped brioche for the Bread Baker’s Apprentice Challenge.

Campfire pies, fruit-filled sandwiches cooked in a sandwich iron in hot coals

Traditional Swabian potato salad recipe from Germany, with Yukon gold potatoes, white wine vinegar, and no mayo.

Homegrown tatsoi with onions and garam masala.

Pork-filled potstickers for the Daring Cooks challenge.

Fresh strawberries, spinach, avocado, goat cheese, and roasted pecans with champagne vinaigrette.

Cannellini bean salad with white balsamic vinaigrette and garden fresh herbs.

Blueberry buckle made with fresh blueberries, whole wheat flour, and whole wheat pastry flour.

Whole wheat and rye bagels with Alaea sea salt, poppy seeds, and sesame seeds.

Dorie’s moist and flavorful banana Bundt cake.

Quick and easy version of Mandarin orange chicken with snow peas and chiles.

Anadama bread for the BBA Challenge.

Ricotta Gnocchi (from the Zuni Cafe Cookbook) with sage, chives, and browned sage butter.

Greek burger with tzatziki and spinach arugula pesto