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Lemon poppy seed cake with yogurt to keep it moist and light and topped with a seasonal bing cherry frosting.
A “to-go” version of this French favorite by layering all the classic niçoise ingredients in a glass terrine.
I make these baja chicken tostadas by layering refried black beans, lime-marinated slaw, shredded chicken and a touch of cilantro.
Fresh blueberries, a couple lemon slices and fresh mint, stirred up with a shot of vodka to release the flavors, and topped off with the fizzy soda.
Watermelon, arugula and almonds with shaved pieces of parmegiano-reggiano. Dress with balsamic, olive oil, and sea salt.
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Heirloom tomato pasta with scallions, basil and mozzarella. Farmer’s market fresh and perfect for summer!
The perfect combination of coconut, almond and chocolate, baked and served chilled.
Sautéed veggies tossed with lemon, thyme and mint served with grilled chicken skewers for the perfect summer succotash!
These pavlovas are flecked with vanilla beans, and serve as a light-as-air vessel for whipped cream and whatever fruit happens to be in season.
Bell Peppers, Zucchini, Cucumber, Cherry Tomatoes & Kalamata Olives. If you can chop and turn on a grill you’ve got this one covered!
Grapefruit, Cucumber, Avocado, and Fennel Salad, tossed and topped with Grilled Shrimp.
When you’re craving this classic, all you really need is fresh limes, agave syrup and good silver tequila.
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A bed of pasta with mussels steamed in a garlic, white wine and butter sauce, piled high and topped with fresh scallions and parsley.
Get your Cinco de Mayo festivities going wit a refreshing pitcher of Ginger-Plum Sangria!
