Sweet corn and coconut milk come together with a splash of lime for a bright, refreshing start to your summer meal. Creamy, light, and entirely plant-based. (gf, ve)

House-made focaccia served with a whipped blend of feta, yogurt, and cream cheese, finished with a drizzle of chili-infused hot honey. (v)

Inspired by the freshest market finds. This week’s preparation is vegetarian (gf, v).

Pork, slow-roasted with garlic, brown sugar, Dijon mustard, and apple cider vinegar until tender and deeply flavorful. Paired with ezme—a Turkish-style salad of finely chopped tomatoes, peppers, onion, parsley, and olive oil with a touch of chili and lemon—for a bright, tangy contrast.

Marinated, oven-roasted eggplant served on a bed of labne, paired with ezme—a vibrant Turkish salad of finely chopped tomatoes, peppers, onion, parsley, and olive oil, brightened with chili and lemon. (gf, v)

An Australian classic with an American twist—layers of sponge cake, vanilla ice cream, raspberry granita, and fresh peaches come together in this summery pie-style dessert. (v)