Rosemary and Vanilla Bean Maple Syrup
Maple, Rosemary, and Sea Salt Butter
Oregano, Lemon, and Black Pepper Butter
Roasted Radishes with Fresh Thyme
Green Pea Hummus with Toasted Pita
Spinach and Mustard Deviled Eggs
Roasted Asparagus Crostini with Lemon Cream Cheese
Spring Onion and Sherry Vinegar Jam
Chopped Chard and Apricot Salad with Feta, Crispy Pancetta, and Rosemary Dressing
Roast Chicken with Sherry-Sautéed Morels
Spring Onion Crab Cakes with Dill Yogurt Sauce
Pizza Bianca with Shaved Kohlrabi and Arugula
Parmesan Rind and Roasted Rapini Soup
Pea Shoot, Pancetta, and Shaved Asparagus Salad
Snap Pea Salad with Preserved Lemon and Goat Cheese Medallions
Black Pepper Rack of Lamb with Red Currant and Rhubarb Glaze
Fennel-Pistachio Pesto Lasagna
Milk-Braised Pork Butt Roast with Leeks and Fennel
Balsamic-Cherry Pork Tenderloin
Brown Butter Sprouted Grain Cake with Rhubarb Meringue Buttercream
Rosemary-Jasmine Rolls with Whiskey Glaze
Lilac Cupcakes with Vanilla–White Chocolate Buttercream
Rhubarb-Ginger Planter’s Punch
Black Cherry–Tarragon Shrub and The Silky Black Cocktail
Transplanting and Maintaining Plants
Manchego-Stuffed Petite Peppers
Feta-and-Paprika-Stuffed Squash Blossoms
Summer Squash Fritters with Cucumber Tzatziki
Grilled Oysters with Shallot and Sherry Vinegar Mignonette
Charred Broccolini and Avocado Tacos with Roasted Tomatillo Salsa
Farro-Stuffed Eggplants with Feta
Mussels in Tomato and White Wine Broth
Roasted Tomato and Goat Cheese Ravioli
Blue Cheeseburgers with Sherry Caramelized Onions and Pickled Grapes
Evi’s Braised Octopus in Tomato Sauce
Grilled Chicken with Peach-Basil Glaze
Fig, Prosciutto, and Spinach Salad with Chèvre and Preserved Lemon Vinaigrette
Salt-Baked Trout with Sweet Pepper and Lemon
Watermelon and Mint Blossom Granita
Blackberry–Black Pepper Cheesecake with a Brown Butter Crust
Raspberry-Mascarpone Panna Cotta
Sweet, Salty, and Spicy Skillet Pecans
Tempura-Fried Squash with Ginger-Soy Dipping Sauce
Buttermilk Cornbread with Caramelized Onions and Black Pepper
Ponzu-Sautéed Mushrooms on Toast with Poached Quail Eggs
Hazelnut-and-Maple-Crusted Pork Loin Chops with Apples and Sage
Caramelized Pear and Pancetta Polenta
Butternut Tortellini with Brown Butter, Hazelnuts, and Crispy Sage
Cauliflower Steaks with Mushroom Gravy
Mushroom and Squash Enchiladas
Herb-Brined Roast Turkey with Pear and Honey Glaze and Cornbread-Sausage Stuffing
Lamb and Winter Squash Cottage Pie
Chocolate-Cayenne-Caramel Tartlets with Hazelnut–Graham Cracker Crusts
Winter Squash Filo Spiral with Honey Syrup
Seed Saving, Cataloging, and Sourcing
Winter Cheese Board with Herbed Dates
Balsamic-Sautéed Kale, Chèvre, and Pomegranate Crostini
Roasted Chestnuts with Brown Butter–Sage Sauce
Roasted Garlic Sourdough with Kopanisti
Carrot, Pine Nut, and Parmesan Skillet Pizza with Creamy Roasted Garlic Sauce
Seared Scallops with Brown Butter–Sage–Roasted Rutabaga Puree
Sweet Potato and Collard Green Curry
Spinach and Caramelized Leek Mac and Cheese
Shaved Beet Salad with Port-and-Balsamic Vinaigrette
Beet, Hazelnut, and Black Bean Burgers
Roasted Chicken with Persimmon and Port Glaze
Braised Pork Spareribs with Figs and Anise
Persimmon-Mascarpone Cheesecake Tart with Almond Crust
Buttermilk-Beet Cake with Cream-Cheese Buttercream
Rosemary-and-Date Roulade with Brown-Butter Buttercream
Cranberry-Apple Pie with Graham Cracker Crust