Pappardelle with chanterelle mushrooms, guanciale, and fried egg in a light chardonnay cream sauce.

Blueberry Hazelnut Muffins (with Gluten-Free Option)

Pea cakes with country sausage, Greek yogurt tzatziki, and microgreens

Pavlovas with Strawberries, Vanilla Cream, and Basil Coulis

Grilled Jerk Chicken with Rice and Peas

French classics with a twist: financiers topped with the season’s sweetest blackberries.

Wild asparagus from France on a Chinese-style scallion pancake and wild mushroom sauce.

A rustic hand pie that’s perfect for a picnic. Use either ground chicken or diced chicken thighs for the filling.

Fiddleheads with chive sauce on quinoa pasta.

Caprese Bites with Speck Ham on Sour Cream Biscuits

I used ramps (wild leeks) to make this pesto. Ramps grow in the damp forests of the Appalachians and have a very short season in spring.

Blood orange granita made by hand.

Mushroom tart with brown rice, quinoa, and buckwheat crust, topped with two kinds of Quebec cheese: Riopelle and La Sauvagine.

Citrus Salad with Walnut-Orange Vinaigrette and Guanciale

Fennel and Green Pea Soup with Wasabi Crème Fraîche

Pastel de Lengua – Ox’s tongue baked in a pie crust just like chicken pot pie.

BBQ Pork Ribs. Dry rub and bbq glaze that rock!

Zucchini frittata – the Italian way with an omelet.

Saffron Risotto made with heirloom vegetable broth

Rainbow Kale Salad with purple kale, Tuscan kale, red cabbage, red onion, red bell pepper, mandarin oranges.

creamy sunchoke soup with fried parsnip and mushrooms

Yuzu poppy seed pancakes made with quinoa flour