Stuffed Squash Blossoms with Jalapeños and Cilantro

Spring Roasted Chicken with Lemon, Page Mandarin, Oregano, Thyme, and Rosemary

Lamb Loin Chops with Green Garlic, Dill, and Fava Beans

Duck Egg Frittata with Spring Onions, Green Garlic, Dill, and Goat’s Milk Cheese

Carrots with Pea Tendrils and a Goat’s Milk Cheese

Warm Spring Onion, Meyer Lemon, Artichoke, and Coulotte Salad with a Sage Honey Dressing