total posts: 6
Wheatberry salad with radish, zucchini, fennel, carrot, and a buttermilk herb dressing. A perfect late spring lunch.
Beet-pickled deviled eggs with horseradish and chives.
Gingerbread waffles with Greek yogurt and pomegranate, inspired by Zell's Café in Portland.
Homemade potato chips dusted with a fennel pollen spice blend.
Fresh Fig Tart with Frangipane
Watermelon caprese with feta, basil & balsamic.