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• ICE CREAM BASE
• FRENCH TOAST CASSEROLE
• STE. ANNE GRANOLA
• Garlic-and-Rosemary Grilled Chicken with Scallions
• Strawberry, Pomegranate, and Rose Petal Mess
• Parsley, Red Onion, and Pomegranate Salad
• Summer Squash Slaw with Feta and Toasted Buckwheat
• Ricotta-Stuffed Squash Blossoms
• Corn-Jalapeño Fritters
• Grill-Steamed Sea Bass with Citrus Relish
• Grilled Lettuces with Crème Fraîche and Avocado
• Frozen Yogurt With Poached Peaches
• Cabbage and Jicama Slaw
• Vietnamese Pork Chops with Pickled Watermelon
• Peach and Blue Cheese Toasts
• Grilled Bread with Ricotta & Tomatoes
• Stone Fruit Cobbler
• Blackberry and Ginger Cocktail
• Haricots Verts and Freekeh With Minty Tahini Dressing
• Red Curry Mussels
• Cantaloupe and Black Pepper Granita
• Grilled Leg of Lamb with Herb Salt
• Fresno Chile Hot Sauce
• Pickled Watermelon Rind
• Corn and Zucchini Salad with Feta
• Grilled Short Ribs with Lemon and Parsley
• Sichuan Salt
• Peach-Tarragon Shortcake
• Sweet Bell Pepper and Onion Salad
• Spicy Lobster Pasta
• Anchovy Mayonnaise
• Tomato, Onion, and Roasted Lemon Salad
• Herby Corn Salad
• Tomato, Pickled Melon, and Burrata Salad
• Grilled Bread with Eggplant & Basil
• Rice Salad With Fava Beans and Pistachios
• Watermelon Gazpacho With Feta Crema
• Linguine with Burst Tomatoes and Chiles
• Garlicky Runner Beans
• Fried Eggplant, Tomato, and Cucumber Salad
• Za'atar Roast Chicken With Green Tahini Sauce
• Herb Salt
• Chile Peanut and Pumpkin Seed Snack Mix
• Shaved Honeydew, Fennel, and Olive Salad
• Pappa al Pomodoro
• Grilled Corn with Miso Butter
• Perfect Fish Tacos