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Grilled pizza with heirloom tomatoes, fresh herbs and lemon oil
Pistachio gelato served with cherry compote with Cognac
Chilled roasted zucchini soup with basil and fried capers
Fennel and arugula salad with grilled apricots and Marcona almonds
Fresh fava beans with warm hen-of-the-woods mushrooms, Manchego shavings and white truffle oil
Spring radishes with homemade cultured butter and fleur de sel
Homemade cultured butter
Quinoa tabbouleh with pickled asparagus and tangelos
Pickled asparagus with pink peppercorn and mustard seeds
Olive oil-thyme Bundt cake with candied Meyer lemon peels and citrus compote
How to pair wines with spring vegetables and fruits
