Braised Baby Artichokes with Creamy Mascarpone Polenta--comfort food for rainy spring days

Couscous Salad with Roasted Carrots, Mint & Black Olives. A perfect lunch salad or dinner side with grilled lamb or fish.

Spring & summer backyard eating at its most delicious!

Orange, Anise & Sesame Seed Crêpes, inspired by Ines Rosales Spanish Olive Oil Tortas

Farro Salad with Tuna, Cannellini Beans & Watercress. The perfect salad to pack in your lunchbox or bring to a picnic.

An ultra-moist coffee cake with strawberries and tons of almond crumb topping.

A very green soup with loads of asparagus, pea, and fresh herbs. Add a poached egg to make a light but satisfying main course.

A spring feast of grilled artichokes & garlic aioli, grilled clams & baguette, and plenty of rosé.

Olive Tapenade + 10 Easy Ways to Use It. From dolloping it on avocado toast to spreading on grilled sweet corn, I can't get enough of this condiment!

A creamy and comforting soup that's a cinch to make.

A grown-up take on the classic ice cream treat.

Asparagus, Fontina & Speck Ham Grilled Cheese--comfort food for rainy/snowy spring days, no panini press necessary!

Easy spring quick bread or muffins.

1 skillet baked risotto with chicken thighs, lemon, scallions, and thyme. Easy and delicious.

A spring take on the classic Bolognese sauce with peas, fresh mint, and Pecorino cheese.

Almond Butter Cookies with Dark Chocolate & Coconut--like an Almond Joy baked into a cookie!

Warm goat cheese salad with roasted asparagus and toasted walnuts.

Earl Grey Tea Shortbread Crust, Filled with Homemade Lemon Curd, and Topped with Tangy Whipped Cream

An easy spring appetizer.

Crunchy Quinoa Granola, loaded with almonds, hazelnuts, and dried figs

This risotto tastes like summer, any time of year!

Spinach & Dill Soup with Pumpernickel Croutons--healthy, easy to make, and tasty

Everything you love about a Croque Monsieur, baked into a roll. Recipe adapted from The Smitten Kitchen Cookbook.

Salmon Tartare with Avocado, Black Olives & Tarragon Oil

Braised Pork Shoulder with Fennel, Oranges & Olives
over Creamy Polenta