Simple, easy, delicious, chocolate cupcakes. Recipe from NY Times.
Beautiful fruit combo that blends perfectly with fresh basil from the abundant herb garden this time of year.
Recipe adapted from Smitten Kitchen’s Almond Rhubarb Picnic Bars.
This is my absolute favorite spring salad. The asparagus rules, but the avocado is really the star of the show.
Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.
Classic combo. Super simple scones. Recipe from King Arthur.
To prevent overcooking, roast at a high heat and on one side the whole time.
Sarah’s favorite birthday cake (thanks, Dick!)
Hearty vegetarian comfort food with a little kick of heat and a ton of flavor. Recipe slightly adapted from NYT Cooking and definitely on the will-make-again list.