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Creamy and tangy homemade labneh swooshes and swirled onto a shallow rimmed plate, extra-virgin olive oil and hot honey pool between each crevice, just waiting to be scooped up. Quartered Mission figs float on top of the yogurt cheese. Garnished with a single basil leaf.

Labneh with Hot Honey and Figs

A bowl of thick roasted parsnip and pear soup, topped with caramelized pear and cardamom.

Roasted Parsnip and Pear Soup

A bowl of spaghetti coated in a bright red roasted red pepper and tomato sauce. Garnished with a dusting of dried oregano.

Roasted Red Pepper and Tomato Pasta

A bright green dip make of sweet spring peas and salty feta. Garnished with chopped roasted pistachios and whole steamed peas arranged in the shape of a crescent moon, and a few leaves of fresh mint.

Spring Pea and Feta Dip with Mint

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)

A bowl of rich homemade chicken broth, packed with loads of Swiss chard, carrots, and butter beans.

Swiss Chard and Butterbean Soup

A hallow bowl of thick Greek yogurt topped with vibrant tangerine colored passionfruit pulp, sliced banana, half a pomegranate, chia seeds, and fresh mint leaves.

Passion Fruit and Toasted Coconut Yogurt Bowl

A jar of thickly sliced carrots, small cauliflower florets, thinly slice white onion, floating in a sea of pickle brine and a variety of spices.

Curried Carrot and Cauliflower Fridge Pickles

Herbaceous fresh basil pesto tossed with al dente spaghetti and then twisted into a little nest in the center of a large white plate. Garnished with heaps of freshly grated Parmigiano Reggiano.

Fresh Basil Pesto Pasta