Ingredient:
2 teaspoons unsalted butter
2 large eggs
2 teaspoons canola oil
2 Love Cakes (see below)

Garnishes:
2 tablespoons Green Salsa (see below)
1 tablespoon sour cream
1 tablespoon crumbled feta cheese
2 to 3 very thin slices red onion

In a small nonstick sauté pan over medium heat, melt butter. Gently crack eggs into pan so that the yolks do not break. In a second small sauté pan over medium-high heat, heat canola oil. Lightly brown love cakes on both side.

When the whites of the eggs are almost fully cooked, flip the eggs over and cook to desired consistency. Place Love Cakes on a serving plate and top with eggs. Garnish with Green Salsa, sour cream, feta, and red onion.

Ingredients:
2 (15 ounce) cans cooked black beans
2 tablespoons canola oil
2 tablespoons minced yellow onion
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 cup masa de harina

Garnishes:
1/2 cup Green Salsa (see below)
2 tablespoons crumbled feta cheese
1/4 cup slivered red onions

Rinse and drain black beans in a sieve.

In a small sauté pan heat 1 tablespoon of the canola oil over medium heat. Cook onion, garlic, cumin, and salt until onions are translucent. Place drained beans and onion mixture in a bowl and mash with a potato masher until well combined. Gradually add masa, allowing mixture to absorb it before adding more. Test dough by rolling it in the palm of your hand. Keep adding masa until dough doesn't stick to your hand and holds the shape of a ball.

Divide dough into 16 small balls and flatten into cakes. Place a large skillet over medium heat and add the remaining 1 tablespoon of canola oil. Saute cakes until lightly browned on each side, about 3 to 5 minutes per side. Top with Green Salsa, feta cheese, and slivered red onions.

Ingredients:
1 1/2 pounds tomatillos
1/4 cup minced yellow onion
2 garlic cloves, peeled
2 serrano peppers, stemmed and seeded
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
3 tablespoons chopped fresh cilantro

Preheat oven to 350° F.

Peel the husks off the tomatillos. Place them in a roasting pan with the onion, garlic, and Serrano peppers. Roast for 25 to 35 minutes. The tomatillos will break down and become juicy. Remove form oven and cool.

Place the roasted ingredients in a food processor and puree. Season with salt, white pepper, and cilantro. Chill until ready to serve.

Ingredients:
10 Flying Biscuits day old, crumbled
1 pound semi-sweet chocolate
3/4 quart heavy cream
1/4 quart whole milk
12 eggs
1 teaspoon pure vanilla extract
1 cup sugar
fresh mint
Honey Anglaise dessert sauce (see below)

Place cream and milk in a large heavy bottom pot. Bring to a simmer over medium heat. Remove from heat and whisk in chocolate. Once the chocolate has melted and is thoroughly combined, set aside.

Whisk sugar, yolks, and vanilla together in a mixing bowl. Add 1 cup of the warm mixture to the yolks to temper the eggs. Pour the egg mixture into the chocolate cream mix and whisk together.

Arrange crumbled biscuits at the bottom of 1/2 hotel pan. Pour the chocolate custard over the biscuits. Make sure the biscuits are submerged in the chocolate custard.

Bake in a water bath at 300? for 40-45 minutes. Custard will be just set when done.

Cool for 20 minutes. Cut into rectangles, finish it off with Honey Anglaise dessert sauce and a sprig of mint.

Organic Lavender Blueberry Basil Jam
6 cups blueberry
3/4 cup water
1/2 cup sugar
12 medium basil leaves (chopped)
1/4 cup lavender
cheese cloth

Wrap lavender in cheese cloth, in a medium saucepan combine all ingredients and simmer for approximately 20 minutes, take off and puree.

Candied Rose Petals
2 roses (petal picked)
3 egg whites
1/2 cup granulated sugar

Beat the egg white until fronthy. With brush, coat each petal, then dip into fine granulated sugar. Place on wax paper to dry.

Champagne Vinaigrette
1 cup mild olive oil
1/4 cup Champagne vinegar
1/2 Champagne
Salt and freshly ground pepper
Pinch sugar, if needed

To make Champagne Vinaigrette, whisk the oil, vinegar and Champagne together. Season to taste with salt and pepper and add the sugar if needed to round outthe flavor.

Yield: 1- 1/2 cups, enough for 6 to 8 salads.

- Organic lavender blueberry basil jam served with our signature "flying" biscuit.
- Rose petal omelet with orange chive cream cheese.
- Spiced pansy salad wih champagne vinaigrette.