Spring Buddha Bowl
Roasted spring vegetables, crispy falafel, quinoa, greens and lemon-tahini for a fresh, nourishing bowl.
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Recipes from Pecan Pan
Gochujang Butter Pasta
Silky gochujang-butter sauce, garlic, and spring onions tossed with pasta for a quick, umami-rich meal.
Lemon Bar Cookies
Soft sugar cookies filled with vibrant lemon curd and dusted with powdered sugar.
Strawberry Shortcake Trifle
Glass-served layers of vanilla cake, juicy strawberries and whipped cream for an elegant, easy dessert.
Crispy Cabbage Kimchi Pancakes
Pan-fried kimchi and cabbage pancakes with scallions and a tangy soy‑vinegar dipping sauce, ready in 30 minutes.
Spring Asparagus Quiche
Tender asparagus and caramelized shallots with creamy Gruyère in a flaky, buttery tart—perfect for brunch or a light lunch.
Pistachio Baklava Rolls
Phyllo rolls stuffed with pistachios, crispy and glossy with orange blossom syrup for a fragrant Middle Eastern treat.
Smashed Cucumber Avocado with Sesame
Crisp smashed cucumber and creamy avocado in toasted sesame oil and rice vinegar for a refreshing, gluten-free dish.
Pineapple Jalapeño Agua Fresca
Bright pineapple and jalapeño blended with lime and agave for a cool, refreshing Mexican drink.