Lemon Ricotta Pound Cake: buttery, super moist, and full of fresh lemon zest. Prep in just 10 minutes, then let the oven do the rest!

Fluffy Blueberry Lemon Pancakes made with meringue, lemon zest & berries. Served with a vibrant homemade blueberry compote.

Bright Persian Shirazi salad with cucumber, tomato, red onion, herbs, and tangy sumac dressing. Fresh, vibrant, and easy to make.

Quick and easy Asparagus Puff Pastry Tart with ricotta, Parmesan, dill, mint, and lemon. Made on a sheet pan, ready in just 30 minutes!

Puff pastry tomato tart made with a crispy buttery crust, herbed whipped feta, and fresh heirloom tomatoes.

Rich Cherry Chocolate Brownies with roasted cherries and double chocolate. Perfect for cherry season or Valentine’s Day.

Buttery Lemon Bundt Cake soaked with a fragrant lemon soaking syrup. A zingy bundt cake, bursting with lemon flavor.

Pillowy Gnudi made from ricotta and spinach, simmered and served with rich brown butter and crispy sage: simple, delicious, and authentic.

Ready in 15 minutes, this Bell Pepper Cucumber Salad is crisp, fresh, and tossed with herbs, peanuts, and a bold soy-lime-ginger dressing.

Spiced Cauliflower Steaks seared and roasted. Lightly charred and tender at heart, served with tahini yogurt sauce and almond paprika butter.

French Baked Eggs “Oeufs En Cocotte” are made with crème fraiche, Comté cheese, and chives. 5 ingredients and ready in 20 minutes!