Breakfast:
- Cardamom, Vanilla and Orange French Toast (in a skillet!)
- Cheesy Bacon Jalapeño Grits, Deviled Egg Style
- Shortbread Pop Tarts
- Blackberry & Kumquat filled Brandy Tuiles
- Bourbon Soaked Cherries (with clove, orange and ginger)
- Chocolate Hazelnut Orange Cake
- Earl Grey Tea & Chocolate Truffles with Candied Orange Peel
- Lemon Basil Blueberry Tart
Dinner:
- Avocado, Corn and Asparagus Salad
- Beet Hummus
- Cheesy Mushroom Risotto Fritters
- Falafel Lentil Loaf
- Fiddleheads: How To Cook Them
- Grilled zucchini rolled with fresh farmer’s goat cheese, baby spinach and basil
- Portabella mushrooms marinated in a balsamic pesto
- Prosciutto, Mozzarella, Avocado & Fig Compote on Focaccia
- Tagliatelle and Littleneck Clams in a Gin-Basil Jalapeño Sauce
