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Recipes

Crispy chiles rellenos with melted cheese and roasted peppers served on a plate
Lavender honey whipped ricotta served on toasted bread with edible flowers
MacFongo balls with crispy exterior and creamy mofongo-inspired filling
Nasturtium pesto pasta salad with tomatoes, mozzarella, and edible flowers
Rose pistachio cake topped with whipped cream and chopped pistachios
Turkey with rich mole sauce served with herbs and garnishes
Hibiscus mushroom ceviche served on a tostada with edible flowers and pickled onions
Assorted crispy lumpia with golden fried wrappers served family-style
Mango sticky cheesecake topped with mango and toasted coconut
Orange blossom carrots with yogurt drizzle and edible flowers
Sliced tri-tip steak served rustic-style with visible grill marks
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