In my version of clafoutis, I like to use cherries and add almond extract and sliced almonds for added flavor and crunch.

These chicken thighs are crispy, juicy and flavorful. Pan-seared, perfumed with rosemary and lemons, and served with a pan sauce.

This Mediterranean inspired couscous dish includes chewy, dried apricots, toasted pistachios, mint and a lemon-Dijon vinaigrette.

This sweet, tangy compote would be a great addition to a sweet breakfast or your dessert of choice.

The cornmeal gives the waffles an interesting texture and flavor, which is complimented by the tangy, blackberry compote.

Mexican Street Corn (Elote): charred corn is rubbed in rich, tangy crema and topped with Queso Fresco, chili powder and lime juice.

This is the BEST coconut ice cream you’ll ever have. A base of coconut milk, cream and whole milk is steeped with toasted coconut flakes.

Not your typical Caprese salad. Sweet, colorful heirloom tomatoes, creamy burrata cheese and balsamic syrup make this something special.

Buttery, toasted challah and salty, crisp prosciutto make this Eggs Benedict something special.

This classic French Mother Sauce is not only perfect for Eggs Benedict, but also pairs well with steamed vegetables, such as asparagus.

This citrus vinaigrette is made of fresh orange and lemon juice and Dijon mustard. It’s bright, refreshing and extremely versatile.

This simple, grilled asparagus dish is livened up by a bright citrus vinaigrette, making it a great summer side dish.

These fig crostini are comprised of whipped goat cheese, balsamic syrup and micro arugula. A simple, elegant, summer appetizer.

Simple whipped cream. Not too sweet, with a dash of salt to enhance the flavor. Don’t forget to chill your bowl before you get started!

Toasted coconut is a cinch to prepare and is a great topping for ice cream, cake or your favorite sweet treat.