Lemon Blueberry Scones
Tender bakery-style lemon blueberry scones with a bright lemon glaze—perfect for breakfast or brunch.
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Rhubarb Custard Bars with Shortbread
Tangy rhubarb and silky custard layered on buttery shortbread for bright spring bars. Yields 16.
Spinach Ricotta Stuffed Mushrooms
Baked mushroom caps filled with spinach, ricotta, Parmesan and herbs, finished with a crunchy breadcrumb topping.
Memorial Day Strawberry Pretzel Salad
Sweet-and-salty pretzel crust with a creamy cheesecake layer and fresh strawberries set in strawberry gelatin.
Burrata Peach Salad with Prosciutto
Creamy burrata with ripe peaches, prosciutto and arugula, finished with olive oil and a balsamic glaze.
Grilled Corn Black Bean Taco
Charred sweet corn and black beans tossed with crisp veggies, avocado, cilantro and zesty lime-cumin dressing.
Miso Glazed Eggplant
Roasted eggplant halves glazed with sweet-savory miso, broiled until caramelized and topped with sesame and scallions.
Green Goddess Pasta Salad
Pasta with creamy avocado-basil dressing, tomatoes, cucumber and spinach — chilled and picnic-ready.
Easy Sopapilla Cheesecake Bars
Flaky crescent dough, creamy cheesecake center and a cinnamon-sugar finish—easy, festive bars to share.