Fizzy and refreshing, this is your perfect cocktail for summer. Sophisticated, tasty and (fair warning!) very easy to drink on a hot day. So pace yourself, my friend! (Or follow the instructions in Step 4 to make it non-alcoholic.) So good!

Shredded chicken tacos infused with ancho chiles and spices.

Tender sea scallops seared golden brown and served with a buttery white wine pan sauce. Delicious, elegant, and done in about 15 minutes. 

Addictively snackable crunchy chickpeas, roasted with coriander, cumin and fennel seeds, with a pinch of asafetida and a little hot paprika zing.

A grown-up sauce to elevate waffles or pancakes with aromatic juniper berries. Floral and intriguing, a little sweet (but not too much), with hints of pine and lots of natural charisma. Check out the Notes section for more about juniper berries and tips for success.

A little bit pesto, a little bit chimichurri, and lots of flavor! Spoon it over grilled meats or veggies, toss it with pasta, slather it over crostini or dribble it onto your pizza. Made with lots of fresh herbs, garlic and shallots, plus toasted pine nuts, mixed together in olive oil with a splash of lemon juice and a little Aleppo pepper.

Rice bowls made with shredded Chicken Adobo and sauce on top of garlicky brown rice with spinach, spring onions, cilantro, Aleppo pepper and toasted almonds.

Super-refreshing, fizzy and fun lemonade cocktail infused with basil and sumac.

Roasted asparagus with lightly sauteed spring onions in a warm champagne vinaigrette with bacon and preserved lemons, topped with herb leaves and toasted pine nuts.

Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.

Carrots, celery, corn, herbs, and whatever else you bring home from the farmer’s market, simmered with chicken and alphabet noodles.

Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).

Salmon-asparagus-garlicky-lemony goodness, perfect for spring.

Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.

Inspired by the Tale of Peter Rabbit, with blackberries, bread and milk combined into one amazing dish that tastes like love. Use fresh or frozen blackberries.

The classic French fresh-fruit tart, with pastry cream and an apricot glaze.

Cheesey broccoli goodness in a quiche.

Fish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.

Shredded chicken or turkey and veggies drizzled with a coconut-peanut sauce, spiked with Sriracha and wrapped in a lettuce leaf.

Green garlic and baby bok choy playing with noodles in Chinese 5-Flavor poaching broth. 

A quiche with cheese, bacon and scallions. Not a true French Quiche Lorraine, but Lorraine-ish (and seriously delish).

A simple, rustic tart made with either fresh or frozen cherries, with dried lavender petals. You can pull the cherries directly from the freezer for this.

Traditional French vinaigrette with the herbs of your choice.

Pork chops seared and braised on the stovetop in white wine and herbs. Simple enough for a weeknight, but sophisticated enough for any occasion.

Cauliflower grilled crispy and brown, then dressed in a rich garlicky-buttery sauce.

Mild, creamy dip with a hint of goat cheese tang. Perfect for crudite or chips, as a spread on sandwiches or to dollop on veggies.

Pasta with ricotta cheese, sauteed Tuscan kale, cherry tomatoes and lots of love. Quick, satisfying weeknight dinner or side.

Minced carrot-tops with basil, garlic and parmigiano-reggiano make the perfect dip for carrots - or any other veggie!

Grilled sea scallops drizzled with a green garlic-infused brown butter sauce and topped with spring onions, fresh sorrel and a squeeze of lime.