Mint juleps get an update with muscovado sugar and lime, adapted from Oakland’s Brown Sugar Kitchen.

Vegetarian Miso Ramen with Rice Noodles, Roasted Sweet Potatoes + Sesame Broccolini.

Spiced Cocoa Polvorones {Gluten-Free}

Kabocha Pumpkin Buttermilk Pie with a Crème Fraîche Swirl in a flaky gluten-free whole-grain crust

Savory Spaghetti Squash Cakes with Harissa, Spinach, and Poached Eggs {gluten-free}. From Smitten with Squash.

Huckleberry Tea Cake kissed with lemon verbena and vanilla bean glaze. Gluten-Free and gum-free.

Roasted Poblano Chiles Stuffed with Cheesy Butternut Squash Quinoa + Pepita Crema. {gluten-free, vegetarian]

Sangria Verde with Portugese Vinho Verde, Cucumber, Melon, Mint, Basil, Lime and Rum. Fizzy and refreshing.

Poppy Seed Pluot Financiers – gluten-free and flavored with vanilla bean brown butter, almonds, muscovado sugar, and oat flour.

Zinfandel Grape, Rosemary + Gin Crush

Ricotta Blackberry Shortcakes with Honey and Thyme {gluten-free, gum-free, whole-grain}

A Farmer’s Market Cornbread with Cherry Tomatoes, Sweet Corn and Sheep’s Feta (Gluten-Free).