6 servings
Spread a thick layer of ricotta on the bread slices. Put the blackberries over the ricotta, add honey, salt, and pepper. Top with minced fresh mint and serve.
Pacific pomfret, salmon, passion fruit, and rough bindweed ceviche
Sweet potato and raspberry chipotle sauce burrito bowl
CAMEMBERT AND BLUEBERRY-STUFFED BASKETS
ARTICHOKE, PALM HEARTS, SPINACH AND STRAWBERRY HOT DIP
Cheese-stuffed meatballs with physalis-tomato sauce
SEA BASS CEVICHE & ROUGH BINDWEED FRUIT
Roasted sweet potato disks with quinoa and strawberry timbale
Marinated tofu tacos with raspberry and jalapeño jam
SALMON TIRADITO WITH STRAWBERRIES AND ARUGULA AND CRANBERRY CHIMICHURRI SAUCE
RICOTTA, ROASTED PEAR AND POMEGRANATE CROSTINI
