I love this salad - so clean, so fresh, and full of beautiful brightness. It also adapts so very well to whatever you have growing in the garden.

So classic. Briny capers, bright lemon, spicy garlic in a butter wine sauce - what could be bad about that?

These are so addictive. Alone charred sugar snap peas are delicious - super sweet, crunchy, and salty, and I love them with this Thai-style peanut sauce. A wonderful dish to truly celebrate spring.

Here’s another take on the good ol’ pickled egg concept. Curry Powder. These are delicious little mouthfuls that will keep you coming back for more.

Rhubarb is such a welcome sign that the dark days of winter are finally coming to a close and spring is beginning to emerge.

Feel free to adjust the amount of sugar depending on how sweet you enjoy your desserts. Personally, I also swap out the all-purpose flour for almond flour, making this dessert gluten-free - I still think it's delicious, and no one has ever complained.

Looking for something different to make with rhubarb? Try this! Spicy, sweet, and tangy - you can’t go wrong. Try adding these pickles to a salad, or cheese board. Use a splash of the pickling liquid in a cocktail. Play & have fun.

Fun little tea sandwiches that delight guests. With a hint of spicy, tamed by the creamy, salty butter, make more than you planned because they go quick!

I believe Lucas Sin nailed this. The egg is custardy, stacked in cloud-like layers. Simplicity and deliciousness at its best.

Let all of the fall lovers rejoice - this one’s for you.