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A plate of steamed purple asparagus with tarragon and chive Hollandaise drizzled overtop; garnished with lemon slices and purple and orange edible flowers..

Steamed Asparagus with Easy Hollandaise Sauce

A bowl of vibrant lemon and curry soup, loaded with shredded chicken, apples, carrots, celery, and basmati rice.

Mulligatawny

A bowl of thick dill pickle and chive dip; garnished with sliced dill pickle rounds, sliced chives, torn dill, and a sprinkling of Old Bay seasoning.. Served with wavy plain potato chips.

Dill Pickle and Chive Dip

Two bowls of vibrant purple beetroot gazpacho; topped with a zigzag design of sour cream, julienned pickled golden beets, and fresh dill.

Beetroot Gazpacho

Baked Meatballs with Fresh Herbs and Barley and Pea Risotto

Baked Meatballs with Fresh Herbs

Boursin Pasta with Spinach using very large fusili

Boursin Pasta with Spinach

Yogurt Dip with Fresh Herbs drizzled with extra-virgin olive oil and garnish with fresh mint, chives, and dill

Yogurt Dip with Fresh Herbs

Mixed Herb and Pita Chip Salad with Radishes and Pomegranate

Fragrant Mixed Herb and Pita Chip Salad

Brussels sprouts scramble with Pecorino cheese and pea shoots, served with homemade pickled turnips and sourdough toasts.

Brussels Sprouts Scramble with Pecorino