An autumnal dessert with apple butter, cherry compote and a cookie crumb — it’s an apple and cherry bomb!

A super tasty sandwich with an olive and caper salsa plus a dill tartare sauce.

Juicy chicken meatballs on a bed of whipped ricotta, finished with a truffle brown butter.

A mediterranean seven layer dip with turmeric hummus, whipped feta, olive tapenade and more.

Two dips, mixed together to create the prettiest sunset color. Roasted beetroot and pumpkin, seasonings and tahini make the ultimate fall dip.

Tuna tostadas with mango salsa and guacamole plus fried onions for extra flavor and texture.

A bright and spring vegetable forward dish — smear on the whipped feta with crunchy veggies over top a slice of toasted sourdough. Heaven.

Raw salmon with pickled beetroot and chives with rice crisps.

A golden, summery salsa with fresh corn, feta and mango.

A rainbow crudités platter with pink goat’s cheese to impress your guests.

A sushi inspired tuna salad to whip up for a weekday lunch — with a creamy sesame dressing, zucchini ribbons and pickled ginger.

The bagel of my dreams, elevated with parmesan crust along both bagel halves, a pink confetti cream cheese seasoned with everything bagel seasoning.

Crispy, crunchy, Hawaiian tuna poke tacos with a furikake cucumber topping. It’s fun and perfect for a bite size appetizer.

A recipe for a beautiful green cucumber and kiwi margarita, sweetened with agave and balanced with lime.

A light and classic tzatziki spiked with grated radish for a peppery kick and a beautiful pink hue.

A side dish to accompany dinner, featuring rainbow chard in all it’s glory. Paired with a zucchini tzatziki and finished with brown butter.

A crunchy, golden, honey glazed dip. Creamy from whipped ricotta — it’s angelic!

Poached fish in a zingy broth made from tomatillos and lime with jammy fried shallots and garlic. A recipe by Jenny’s Table.

A crunchy delight over stracciatella, dressed in an orange ginger dressing to tie it all in.

Seared tuna steaks with a sizzling ginger chilli sauce. Enjoy with furikake avocado and a cucumber radish salad.