Chia pudding with chocolate, smoked with a smoke gun.

Spiced cashews with a crunchy glaze tossed in sumac, paprika and other spices.

Cauliflower fried rice with turmeric dressing- a healthier take on take out.

Step by step gnocchi with roasted broccoli in a ginger poppy seed butter

Gin and tonic made with preserved lemon and sage- made with sous vide technique to infuse the cocktail.

100% whole wheat bundt spice cake with horchata glaze

Winter salad with beets, celery, honeycomb, hazelnuts, blue cheese, pears and a champagne vinaigrette

Vegetarian sweet and sour chickpea bowl with kale, waterchestnuts, peas, celery and cashews.

A winter salad that focuses on roasted butternut squash and pumpkin seeds, topped with burrata and microgreens.

Home made cashew milk with ginger and cardamom infused tea

Earl Grey tea infused doughnuts with cashew milk, quinoa and quinoa flour with whole wheat flour.

Sous vide turkey then fried and spiced with sumac, topped with curry veggies and a cardamom yogurt spread.

Thanksgiving breakfast idea: whole wheat cranberry pancakes with lemon, pistachio and white chocolate

One pot pasta made with artichoke cream and smoked chicken.

Forelle pears and thomchord grapes in a light but savory pasta salad with pecornio cheese and pistachios.

Fall meets summer: honeycrisp apples, roasted sweet potatoes and greenbeans with caramelized walnuts paired with chicken.

Hatch chilies and turkey in meatballs with turkey noodle soup.

Vegetarian Polenta Bahn Mi sandwich with mushroom pâté, pickled carrots and more.

Cherry tomatoes with mozzarella cheese and baby basil leaf with Maldon salt for a simple Virginia salad.