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The Melipona Bee Project
The Jamala Canyon Project
The Flower Infusion Project
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Recipes
Chestnut Soup
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Cranberry Cheese Galette
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Apple Dumplings in Rosé Vinegar Caramel
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Fennel and Caper Choux Farci
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Wild Mushroom and Bacon Stuffed Winter Squash
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Sage Laminated Fettuccine with White Truffle Oil Sauce
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Espresso Chocolate Mousse
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Pavlovas with Blood Orange and Balsamic Vinegar
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Focaccia with Heirloom Garlic Extra Virgin Olive Oil
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Milpa Salad
Fátima Juárez
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Baby Bok Choy and Tamari Sauce
Alice Waters
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Alice Water’s Salade de Chèvre Chaud
Alice Waters
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Carciofi alla Giudea
Chef Evan Funke
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Rigatoni al Cavolfiore
Chef Evan Funke
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Insalata della Nonna
Chef Evan Funke
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Hamachi Sashimi and Māmaki Dashi with Cherry Tomatoes
Tejas Blue
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Carrot-Zucchini Muffins
Chef Ella Murphy
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Seared Mahi with Salad & Honey Vinaigrette
Tejas Blue
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Manuka Skillet Cornbread with Creme Fraiche
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Marinated Beets with Cashew Dukkah; Inspired by Mhzh
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Kohlrabi, Fennel, Carrot, Baby Gem & Cilantro Slaw with Jalapenos and Persimmon Vinegar
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Strawberry & Sugar Snap Pea Salad
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Harissa Carrots with Pumpkin Seeds, Labneh and Herbs
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Roasted Asparagus, Hen Egg & Urfa Hollandaise
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