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A colorful plate of pinks and greens. Kale and egg scramble with sliced avocado and pink pickled turnips.

Creamy Kale Scramble

A hand holding a tortilla chip after dipping into the Creamy Avocado Dip with Sumac. The dip is dressed with a generous amount of olive oil and a vibrant green lime wedge.

Creamy Avocado Dip with Sumac

Simple Anchovy and Caper Spaghetti

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

Dill Pickle Hummus garnished with homemade dill pickles, extra-virgin olive oil, and fresh dill.

Quickie Dill Pickle Hummus

Champagne Vinaigrette drizzled on a grilled peach, arugula, and chèvre salad.

Champagne Vinaigrette

A vibrant breakfast bowl made up of homemade berry yogurt, toasted coconut flakes, sliced banana, chia seeds, and a swirl of ripe passionfruit pulp.

Passionfruit Berry and Banana Yogurt Bowl

2 inch pieces of Persian Cucumbers served overtop a pillow of whipped honey feta. Served alongside pickled turnips and fresh mint and dill.

Smashed Cucumber Salad with Whipped Honey Feta

A plate of spicy roasted red pepper and feta dip (tirokafteri) surrounded by kettle cooked potato chips, pickled radishes, and raw celery sticks and Persian cucumber spears. The dip is garnished with whole Kalamata olives and a dusting of dried Greek oregano.

Spicy Roasted Red Pepper and Feta Dip (Tirokafteri)