Little globes of sunshine — apricots put such a smile on my face. This simple recipe is a stunner and always leaves an impression on guests. Careful, this might just become your new go-to.

These come together in a pinch - they are quick, easy, beautiful, and delicious. What I enjoy most about them is that they are so adaptable and are the perfect vehicles to showcase whatever fruit is currently in season.

Often we are used to using oil based sauces for dipping bread - this however, is a completely different beast. Flavorful and intense, yet clean feeling, light, and refreshing. Delicious served with a loaf of crunchy bread or cheesy toasts.

This salad is perfect for adding brightness to a plate. Use it to contrast a heavier dish, like roasted meats, or serve it as a main with a good loaf of crusty bread. The key to this salad is slicing the denser brassicas of Brussel sprouts, kale, and cabbage thinly - it keeps the salad lighter.

I could easily demolish a couple of heads of this roasted garlic in one sitting. It is not just the physical clove that gets soft during roasting, the flavor itself softens and becomes this whole different beast compared to raw garlic. Delicious spread on warm toast, but don’t think it stops there—roasted garlic adds a roundness of umami to almost any dish. Or be like me and just pop those gorgeous cloves straight into your mouth. Yum.

Beautifully green and just stunning to serve, these grilled peas on a skewer are a serious level-up for the potentially plain pea. Slightly smokey, salty, and sweet - I thoroughly enjoy these.

Completely transformed from their normal sweetness, roasted cherries are something special. Each bite has this depth from the shallots, a hint of herbal, and topped off with a little kick of spice. There are so many applications for these—try them as a topping on a salad, or last week I put them on a pizza. Delicious!

I am obsessed with these! Straight up. I will eat them in the morning, I will eat them in the afternoon, I will eat them for dinner, I will eat them when I walk by the fridge - I will make excuses to walk by the fridge JUST so I can eat these. Salty, creamy, protein-packed umami bombs!

For such a long time I was looking for ways to use up extra egg whites that I seem to always have in abundance. Once I found this base cake recipe from Stella Parks - my search ended. This is my go-to. I love topping her cake with crunchy pistachios and letting it soak up the tangy lime syrup. It is truly a delight. Airey, bright, crunchy… for sure to be a show-stopper.