White Asparagus and Grapefruit Salad with Green Goddess Dressing
Golden Beet Salad with Avocado and Haricot Verts
Pickled Mango Salad with Thai Bird Chile
Beet and Persimmon Salad with Blue Cheese and Crunchy Seeds
Seared Scallops with Sautéed Fennel in Saffron Broth
Beef-Ricotta Meatballs
Baked Mushroom and Broken Bread Salad
Tomato-Basil Caprese Stacks with Candied Pancetta
Tomatoes and Anchovies Roasted in a Salt Crust
Tahitian Poisson Cru (E’ia Ota)
Smooth, Cool, and Frothy Chilled Gazpacho
White Salad of Cauliflower, Endive, Pears and Grapes
