Basic sourdough crepes are spread with butter and sprinkled with a pistachio cinnamon sugar filling. Best use of your discard!

This lemon pistachio cake is bursting with fresh, zesty lemon and the nutty crunch of pistachios. Top it with velvety mascarpone frosting.

This mezcal sour cocktail is jammy, spicy and smoky. It’s balanced with lime, fruity strawberries and a silky egg white foam.

This is a thick, creamy banana smoothie bowl made with tahini and honey. Top the smoothie with sesame seeds, fresh fruit, oats, shaved choco

The cold sesame noodles are tossed with a spicy sesame peanut sauce, cucumbers, radishes and red bell peppers.

This crunchy sugar snap pea salad is made with radishes, feta, arugula and a lemony dressing that has a hint of garlic and a bite from dijon

Sweet roasted whole carrots are sprinkled with a crunchy, seedy pistachio dukkah and served with a cool dollop of tahini yogurt sauce.

This is a mouth numbing, tingling, super spicy homemade chili oil. It’s filled with red pepper flakes and sichuan peppercorns!

If you love the fragrance of real vanilla beans, this lemon gimlet is your drink. It’s a smooth, delicate vodka drink that radiates vanilla.

Fennel confit is a luscious and incredibly fragrant way to cook fennel. The slices are covered in olive oil and cooked with lemon and herbs.

This wild mushroom leek frittata is filled with shavings of earthy black truffles and a handful of nutty gruyere cheese. A fancy frittata!

This is a creamy overnight chia pudding made with whole milk, chia seeds and maple butter blueberries. Serve warm or cold!

A creamy soup made with roasted kabocha squash, cauliflower and sweet, buttery leeks. Drizzle with sour cream and topped with pepitas.