• Preheat your oven to 350°F. Lightly coat an 8-inch round cake pan with baking spray and a dusting of flour. Place a piece of parchment paper on the bottom of the pan.
• In a medium bowl, mix together all-purpose flour, almond flour, baking powder, salt, and cardamom until well combined.
• In a large bowl, beat the eggs until they become frothy, about 30 seconds. Add in the sugar, butter, and vanilla, whisking thoroughly. Gradually incorporate the flour mixture, stirring just until everything is combined. Gently fold in half of the apple slices.
• Pour the batter into the prepared cake pan and arrange the remaining apple slices on top.
• Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. If necessary, cover with aluminum foil halfway through baking to prevent over-browning.
• Let the cake cool in the pan for 10 minutes. Transfer it to a serving plate. Garnish with powdered sugar. Serve warm or at room temperature.

• Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.
• Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the rolled dough to a pizza stone or a parchment-covered baking sheet.
• Brush with olive oil and place in the oven for 5 minutes
• Mix tomato paste with 1 tbsp olive oil
• Remove the pizza from the oven and spread the tomato paste mix lightly over the dough, leaving a small border around the edges of the crust.
• Next, spread the pesto sauce over the tomato paste layer.
• Place buffalo mozzarella slices or crumbled goat cheese evenly over the sauces.
• Transfer the pizza to the preheated oven. If using a pizza stone, slide the pizza onto the stone. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly and slightly browned.
• Turn off oven.
• Once the pizza is out of the oven, arrange the prosciutto slices and arugula evenly over the top.
• Place in the turned-off oven until the prosciutto and arugula wilt slightly.
• Remove from the oven and drizzle a little olive oil over the arugula.
• Season with salt and pepper to taste.
• Sprinkle with grated Parmesan cheese for extra flavor.
• Slice and serve immediately.

• Make the peas: In a medium saucepan, heat oil and butter over medium heat. Add shallot, and sauté until golden, about 2-3 minutes. Add peas, salt, pepper and water. Bring to a simmer, and simmer briefly about 1-2 minutes. Turn heat off.
• Make the Sauce: Transfer 8 tablespoons of cooked peas to a food processor or blender, add water, half & half, salt, pepper, tarragon, and lemon juice, and blend until smooth. Set aside.
• Cook Scallops: Heat olive oil and clarified butter over medium-high heat in a large skillet. Once hot, add the scallops. Sear for 2-3 minutes on each side until they have a golden-brown crust. Be careful not to overcrowd the pan. Remove the scallops from the skillet and set them on a warm plate.
• Assemble: When ready to serve, heat up peas and sauce and divide them between plates. Top with the scallops, and a squeeze of lemon.
• Garnish with fresh tarragon, lemon zest, and edible flowers.
• Serve immediately with lemon wedges. Enjoy!!!

Instructions

• Place the Earl Grey tea bags in a heatproof container. Pour 1 cup of boiling water over the tea bags and let them steep for about 5 minutes. After steeping, remove the tea bags and allow the tea to cool to room temperature.
• In a pitcher, combine the freshly squeezed orange and lemon juices. Add honey or simple syrup to sweeten the mix. Stir well until the honey or syrup is completely dissolved.
• Once the tea has cooled, add it to the citrus mixture in the pitcher. Stir well to combine.
• Fill glasses with ice cubes. Pour the tea and citrus mixture over the ice, filling each glass about two-thirds full.
• Top up each glass with sparkling water or club soda for a refreshing fizz.
• Add a slice of orange and lemon to each glass. If desired.
• Stir gently before serving. Enjoy your Earl Grey Citrus Mocktail!
• This mocktail is perfect for those who love the aromatic flavor of Earl Grey tea, complemented by the zesty freshness of citrus fruits. It's a sophisticated and enjoyable drink for any time of the day!

Instructions

• In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
• Stir in the ground cumin, coriander, and turmeric. Cook for another minute until the spices are fragrant.
• Add the chickpeas to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes.
• For a creamier texture, take out about a cup of the soup and blend it until smooth, then return it to the pot. This step is optional.
• Stir in the fresh lemon juice—season with salt and pepper to taste.
• Ladle the soup into bowls. Garnish with fresh parsley or cilantro and a slice of lemon.
• Serve hot, ideally with a slice of crusty bread or a side salad for a complete meal.

Prepare the Creamy Polenta

• a. In a medium saucepan, bring the broth to a boil.
• b. Gradually whisk in the polenta or grits. Reduce heat to low and simmer, stirring often, until the mixture thickens and the polenta is tender. This will take about 20-25 minutes for polenta and about 5-10 minutes for grits.
• c. Stir in the butter, Parmesan cheese. Season with salt. If the mixture becomes too thick, you can add a bit more broth or water to reach your desired consistency. Keep warm.

Cook the Wild Mushrooms

• a. In a large skillet over medium heat, melt butter with olive oil. Once heated, add the sliced wild mushrooms.
• b. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 8-10 minutes.
• c. Add the minced garlic and fresh thyme leaves. Continue to cook for another 2 minutes until the garlic is fragrant.
• d. If using wine, pour it into the skillet to deglaze, scraping up any brown bits from the bottom. Allow the wine to reduce by half.
• e. Season with salt and pepper.

Assemble and Serve

• a. Spoon the creamy polenta or grits onto plates or a serving dish.
• b. Top with the sautéed wild mushrooms.
• c. Garnish with fresh parsley and optionally, more grated cheese.
• Serve hot and enjoy the delicious harmony of earthy wild mushrooms and the creamy texture of the polenta or grits. This dish pairs wonderfully with a glass of white wine or a light red.