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The Melipona Bee Project
The Jamala Canyon Project
The Flower Infusion Project
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Recipes
Butternut Squash Soup with a Hint of Coconut
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Springy Green Croquettes
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Asha’s Whole Citrus Fennel Cake
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Bistecca Alla Fiorentina
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Little Gem Salad with Shallot Vinaigrette
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Dark & Stormy California
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Blackberry-Buckwheat Financiers
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Frisée, Avocado & Shrimp Salad
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Braised Leeks with Carrot-Tahini Sauce
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Honey Macadamia Granola
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Borscht of Trout and Dill with Red Potatoes
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Autumn Apple & Leek Tart
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Sunken Cara Cara Soufflé
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Pasta ai Broccoli (Spicy Broccoli Ragu Pasta)
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Fennel Cassoulet
Chef Ella Freyinger
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Night Tonic
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Winter Greens Salad with Lemon Honey Dressing
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Pasta al Pomodoro con Ricotta
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Baked Apples & Ice Cream
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Nonna’s Italian Wedding Soup
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Bitter Greens, Citrus & Pistachio Salad
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Spicy Honey-Glazed Ham with Pineapple and Cherries
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Cheryl's Perfect Plum Pudding
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Feast of Seven Fishes Pappardelle
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