Crab Cake Deviled Eggs
Bite-sized deviled eggs with lump crab, chives, lemon and Old Bay for a zesty make-ahead appetizer.
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Lychee Agar Jelly Cubes
Translucent lychee agar cubes in fizzy yuzu water, garnished with mint and citrus for a refreshing vegan treat.
Burrata and Peach Summer Salad
Burrata and ripe peaches paired with prosciutto, arugula, olive oil and balsamic for a bright, easy summer plate.
Cinco de Mayo Sopapilla Bars
Flaky crescent layers with a smooth cream cheese center and cinnamon-sugar topping—festive, easy-to-share bars.
Spring Asparagus Quiche
Flaky crust with tender asparagus, caramelized shallots and Gruyère in a silky egg custard—perfect for brunch or a light lunch.
Spring Buddha Bowl
Roasted spring veg, crispy falafel, quinoa and lemon-tahini for a fresh, nourishing bowl.
Crispy Cabbage Kimchi Pancakes
Pan-fried kimchi and cabbage pancakes, golden and crisp, served with soy-sesame dipping sauce.
Almond Croissant French Toast
Brioche spread with almond cream, soaked and pan-fried until golden, finished with toasted almonds and powdered sugar.
Lemon Bar Cookies
Soft sugar cookies filled with vibrant lemon curd and dusted with powdered sugar.