Shakshouka with Harissa — eggs poached in a spicy sauce of tomatoes, peppers, onions, and spices.

Japanese Eggplant Stir fry loaded with summer veggies.

Squash Blossom Soup with Summer Vegetables.

House-Cured Anchovies (aka Boquerones) with Marinated Red Bell Peppers on Grilled/Toasted Bread– A Spanish Treat!

Warm Dandelion Greens, Bacon, Leek and Potato Salad.

No-bake dark chocolate tarts with roasted cherries and cashew cream.

Homemade cured sockeye salmon (gravlax) on German rye (Vollkornbrot).

Smoked chicken salad with seasonal spring veggies and an Asian dressing.

Polenta Waffles with Soft-Shell Crab and Homemade Hot Sauce.

A Spring Frittata: Fresh Spring Peas, Mint, and Yogurt.

Polenta Waffles, Cacao Nibs, and Sweet Strawberries.

Kale, Garlic Scape, and Pistachio Pesto.

Goat tacos — slow steamed goat with a guajillo-ancho paste.

Spring on a plate — scrambled eggs with ramps and chive blossoms.

Braised leeks in white wine, butter, topped with Parmesan.

Quick and easy Asian-inspired lamb and flowering rabe stir-fry.

Local, seasonal, spring soup of stinging nettle, kale, and green garlic.

Seasonal Sourdough Pizza with Green Garlic, Shaved Asparagus, and Eggs.