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The Melipona Bee Project
The Jamala Canyon Project
The Flower Infusion Project
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Recipes
Beets and Berries Salad
Chef Ella Freyinger
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Roasted Cauliflower Korma with Cashew Cream
Chef Jo Ann Kim
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Rose Petal Jam
Chef Jo Ann Kim
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Hibiscus Tamarind Tempeh Bake with Mint
Chef Jo Ann Kim
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Butterfly Kimbap
Chef Jo Ann Kim
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Yogurt & Saffron Panna Cotta
Chef Jo Ann Kim
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Lentil Blinchiki Crepes
Chef Jo Ann Kim
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Preserved Lemon with Pink Peppercorn
Chef Jo Ann Kim
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Kadhi Yogurt Soup
Chef Jo Ann Kim
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Star Anise Loukoumades (Greek Honey Donuts)
Chef Jo Ann Kim
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Radicchio & Fennel Salad with Grilled Octopus
Chef Jo Ann Kim
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Sprouted Cold Black Sesame Soy Milk Noodles
Chef Jo Ann Kim
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Pickled Celery & Green Grapes
Chef Jo Ann Kim
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Honeyed Omija Fruit Tea
By Chef Jo Ann Kim
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Pine Nut Porridge
Chef Jo Ann Kim
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Steamed Egg with Uni
Chef Jo Ann Kim
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Kaya Jam Toast
Chef Jo Ann Kim
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Chili Crab Noodles with Asparagus and Broccolini
Chef Jo Ann Kim
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Stone Fruit Shortcakes
Chef Ella Freyinger
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Pickled Collard Greens Wrap with Red Beans & Quinoa
Chef Jo Ann Kim
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Buckwheat Rose Peach Cobbler
Chef Jo Ann Kim
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Banana Blossom and Beet Salad
Chef Jo Ann Kim
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Crispy Golden Rice Crepe
Chef Jo Ann Kim
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Spring Greens with Quick-Pickled Vegetables
Bon Appétit
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