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From above, a wide shallow platter shows golden-edged salmon fillets over a bed of saffron-tinted farro, dotted with glossy emerald fiddleheads, charred leek ribbons, creamy white beans, fennel fronds, crushed pistachios, and streaks of bright green herb oil, finished with lemon wedges for contrast.

Roasted Salmon with Saffron Farro, Fiddleheads & Charred Leeks

Main Course - Mediterranean - March 18, 2026
From above, two shallow bowls show a swirl of glossy tomato-white bean ragout with curved coral shrimp fanned on top, scattered green fennel fronds, crushed pistachios, lemon zest, and a vivid drizzle of emerald parsley oil.

Cajun-Spiced Shrimp with White Bean, Fennel & Artichoke Ragout

Main Course - Mediterranean - March 25, 2026
From above, a wide plate shows a blush-pink salmon fillet over golden smashed fingerlings and charred green asparagus, spooned with vivid emerald pepita salsa verde and scattered with thin watermelon-radish slices, cilantro leaves, lime wedges, and a dusting of chili for a striking, high-contrast finish.

Seared Salmon with Pepita Salsa Verde, Smashed Fingerlings & Pickled Radishes

Main Course - Mexican-Inspired - April 13, 2026
From above, a wide white plate holds a swoosh of pale cannellini cream topped with charred asparagus spears and golden roasted baby artichokes, torn burrata nestled between them, glossy sorrel ribbons and basil leaves scattered throughout, all finished with lemon zest, emerald olive oil droplets, toasted pangrattato, and a few cracked black pepper flecks for contrast.

Crispy Artichoke & Asparagus with Sorrel, Burrata and Cannellini Cream

Main Course - Italian - April 16, 2026
From above, a swoosh of vivid orange carrot purée anchors the plate, topped with a golden crisp-skinned salmon fillet. Bright green peas and watercress are scattered artfully around, with glossy capers, feathery tarragon leaves, and tiny shallot slices catching the light. A spooned ring of emerald-flecked vinaigrette and a few lemon zest strands make the dish look fresh, modern, and striking.

Crispy Salmon with Roasted Carrot Purée, Spring Peas & Tarragon-Caper Vinaigrette

Main Course - French - April 22, 2026
From above, two shallow bowls hold golden seared polenta rounds topped with glossy roasted asparagus spears and bright green peas, scattered with chopped pistachios, mint, and parsley. Spoonfuls of vivid green salsa verde glisten over the top, with thin lemon zest ribbons and cracked black pepper creating a fresh, high-contrast, restaurant-style finish.

Crispy Polenta with Roasted Asparagus, Peas & Lemon-Mint Pistachio Salsa Verde

Main Course - Italian - April 24, 2026
From above, a wide white platter holds four blush-pink salmon fillets over caramelized fennel wedges, scattered with glossy burst cherry tomatoes. Vivid green salsa verde is spooned in painterly streaks, finished with pistachio crumbs, lemon zest, and delicate cilantro leaves for a striking spring palette.

Roasted Salmon with Cilantro-Pistachio Salsa Verde, Fennel & Burst Tomatoes

Main Course - Italian - April 28, 2026
From above, four plates show a swoosh of pale whipped feta topped with golden salmon fillets, scattered charred asparagus and rosy radish halves, spoonfuls of emerald pistachio-mint olive relish, lemon zest, herb leaves, and a glossy olive oil finish.

Crispy Salmon with Whipped Feta, Charred Asparagus & Pistachio-Mint Olive Relish

Main Course - Mediterranean - May 03, 2026
From above, a wide white plate shows a swoosh of vivid green purée topped with golden crisp-skinned salmon, surrounded by glossy pink-and-white radishes, scattered pea shoots, lemon zest, and tiny dill fronds, with a delicate ring of shimmering vinaigrette.

Crispy Salmon with Pea-Sorrel Purée and Glazed Spring Radishes

Main Course - French - May 11, 2026
From above, a wide white plate holds a vivid swoosh of crushed green peas and white beans, topped with golden crisp-skinned trout fillets. Thin watermelon-radish rounds and pea shoots are scattered artfully over the fish, with lemon zest, chopped herbs, flaky salt, and a glistening drizzle of olive oil catching the light.

Crispy Trout with Smashed Peas, White Beans & Radish Herb Salad

Quick and Easy - American - May 18, 2026
From above, four open-faced tartines on a platter, each layered with cloud-like white chèvre cream, deeply golden cauliflower florets, halved jammy eggs with glowing yolks, thin pink radish slices, scattered chives and dill, capers, lemon zest, and glossy amber butter drizzled artistically over toasted bread.

Roasted Cauliflower Tartines with Whipped Chèvre, Jammy Eggs & Lemon-Caper Brown Butter

Brunch - French - May 23, 2026
From above, a swoosh of pale white bean purée anchors each plate, topped with deeply golden cauliflower steaks and charred spring leeks. Bright green pistachio pistou is spooned in glossy streaks, with pink radish slices, lemon zest, and scattered pistachios creating a fresh, high-contrast, restaurant-style finish.

Roasted Cauliflower Steaks with White Bean Purée, Spring Leeks & Pistachio Pistou

Main Course - French - May 29, 2026
From above, a wide white platter shows a swoosh of pale green herbed buttermilk topped with golden-brown scallops, halved crispy new potatoes, charred corn kernels, pink radish slices, fresh dill fronds, chive batons, and lemon zest scattered for a bright, polished finish.

Seared Scallops with Crispy New Potatoes, Charred Corn & Herbed Buttermilk

Main Course - American - May 31, 2026
From above, a wide shallow plate swirled with pale green skordalia, topped with golden crushed potatoes and deeply bronzed oyster mushroom ribbons, dotted with glossy ruby pickled cherries, capers, dill fronds, mint leaves, lemon zest, and a generous drizzle of emerald olive oil.

Charred Oyster Mushrooms with Fava-Pea Skordalia, Crushed New Potatoes & Pickled Cherries

Main Course - Greek - June 01, 2026