Silk tea bags (to keep dried flowers separate from salt)
Airtight containers or jars for storage

2 cups Epsom salts
Optional: sea salt
Optional: coarse Himalayan pink salt
10-15 drops arnica oil (or more, depending on desired strength)
10-15 drops of essential oil (lavender, eucalyptus, peppermint, etc. for fragrance)
Optional: dried flowers or herbs (such as lavender buds or fresh rosemary)
Optional: Himalayan pink sea salt 

1. In a large mixing bowl, combine the Epsom salts and sea salt (if using). Stir well to ensure all dry ingredients are evenly distributed.
2. Add the arnica oil to the dry mixture. Start with 10 drops and mix thoroughly. You can add more drops if you prefer a stronger scent or more potent effect.
3. Add your chosen essential oil(s) to the mixture. Again, start with 10 drops and mix thoroughly. Adjust the number of drops based on your preference for scent strength.
4. If you are adding dried flowers or herbs, place them in silk bags and set aside.
5. Transfer the bath salts into airtight containers or jars. Add the silk bags of flowers or herbs to the jar. (This allows the user to place the silk bag directly in the bath and then remove it, so they won’t have to clean the bath later.) Label the jars with the contents and date.
6. To use, add 1/2 to 1 cup of the bath salts to warm bath water along with the silk bag of flowers/herbs. Stir the water to help the salts dissolve. Soak in the bath for at least 20 minutes to enjoy the benefits.

This how-to was inspiration for the Epsom salts seen in With Love, Meghan.

1/3 cup dry popcorn kernels
2 tablespoons neutral oil, such as vegetable oil or avocado oil
Truffle oil, to taste
Truffle zest, to taste
Truffle salt, to taste
Flaky salt, to taste

1. Heat oil in a large pot over medium-high heat with 1 or 2 popcorn kernels.
2. When those two kernels pop, you know your oil is at the right temperature. Remove the kernels if still in the pot and immediately add the rest of the kernels.
3. Cover the pop with a lid, leaving a small slit for steam to escape.
4. You know your popcorn is done when the popping sound reduces to a pop every 2-3 seconds.
5. Quickly transfer the popcorn into a bowl and drizzle with truffle oil. Toss to coat.
6. Season with the truffle zest, truffle salt, and flaky salt, and toss again.
7. If you aren’t enjoying the popcorn right away, allow it to cool completely before packaging it up. 

This recipe was inspiration for the truffle popcorn seen in With Love, Meghan.

For the cakes:
Pan spray
1 1/2 cups granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 eggs
1 1/2 cups milk
Zest of 2 lemons 
3/4 cups olive oil
3 tablespoons honey

For the lemon honey syrup:
1/2 cup honey
1/4 cup lemon juice
1/4 cup water
Zest of 1 lemon

For the buttercream frosting:
3 cups (6 sticks) unsalted butter, softened 
5 cups powdered sugar
Pinch of salt

For the cakes:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare cake pans with a light coating of pan spray and a parchment round. Spray the top of the parchment round and set aside.
3. In a large mixing bowl, sift together the sugar, flour, baking powder, and salt.
4. In a separate bowl, whisk together the egg, milk, oil, and lemon zest.
5. Pour the dry ingredients into the wet and add the honey. Mix gently until just combined.
6. Divide the batter among the three prepared pans.
7. Bake for 25-30 minutes until just golden and a toothpick inserted in the center comes out clean.
8. Remove from the pans and let each cake cool completely on a wire rack.
9. Once cool, use a bread knife and gently slice off the mounded top of each cake. These make for great snacks.

Yield: Makes three 8-inch cake rounds

For the lemon honey syrup:

1. In a small saucepan, bring all ingredients to a simmer.
2. Remove from heat and let cool completely.
3. Use this syrup to brush each of the cake layers just before assembling the cake. 

For the buttercream frosting:

1. Mix all ingredients together until light and fluffy using a hand blender or a stand mixer fitted with a paddle.

3 honey lemon cakes, recipe above
Lemon honey syrup, recipe above
Buttercream frosting, recipe above
1-2 cups raspberry preserves
Fresh raspberries, smaller berries are ideal if you can find them
Lemon verbena or small basil leaves

1. Brush each of the cakes evenly with the lemon honey syrup using a pastry brush.
2. Place the first cake onto the platter you will be serving it on.
3. Transfer your buttercream to a zip-top bag and cut a small hole in the bottom corner. Do the same with the raspberry preserves.
4. Pipe a line of buttercream frosting around the perimeter of the cake.
5. Then, working from the center outward, pipe a spiral of buttercream, leaving unfrosted cake in between each section of the spiral.
6. Working from the center outward, pipe a spiral of raspberry preserves in the open space between the buttercream. Fill in any open spaces so the top of the cake can’t be seen.
7. Once finished, stack the second cake onto the first and repeat the process: buttercream around the top of the perimeter of the cake followed by a spiral of buttercream and a spiral of raspberry preserves.
8. Stack the third and final cake on top. Pipe lines of buttercream around the gaps between the first and second layer as well as the second and third layers.
9. Pipe the remaining buttercream on the top of the cake and use a small offset spatula to spread it out toward the edges. Get as decorative as you like with swoops or keep it simple and flat.
10. Decorate with fresh raspberries and leaves. If you have larger leaves, you can easily cut them with scissors to create “raspberry-sized” leaves.
11. Enjoy!

This recipe was inspiration for the honey lemon layer cake with raspberry seen in With Love, Meghan.

Balloons (in your chosen colors)
String or fishing line
Balloon decorating strip (plastic strip with holes for balloons)
Command hooks or stands (to anchor the arch)
Scissors
Optional: Balloon pump (for easier inflation)

1. Plan your arch by deciding on the size, shape, and color scheme of your balloon arch, considering the event’s theme and the space available.
2. Inflate balloons using a balloon pump to inflate your balloons to the desired size, ensuring they are consistent for a uniform look.
3. Prepare the balloon decorating strip by cutting it to the required length and ensure it has evenly spaced holes for attaching the balloons.
4. Attach balloons to the strip by inserting the tied end of each balloon through the holes in the decorating strip, alternating colors and sizes as needed for a balanced appearance.
5. Gently bend and shape the balloon strip into the desired arch form, adjusting balloons as necessary for even coverage.
6. Secure the arch using hooks, tape, or string to securely attach the arch to walls, ceilings, or a freestanding frame.
7. Position your completed balloon arch in the desired location and enjoy the vibrant, celebratory ambiance it brings to your event.

This how-to was inspiration for the balloon arch seen in With Love, Meghan.

Kitchen shears, for chives
Platter or tray for serving

Pumpernickel bread
Herbed goat cheese
Chives
Small basil leaves
Nasturtium flowers

1. Toast pumpernickel bread. Then let it cool.
2. Spread cooled pumpernickel bread with herbed goat cheese.
3. Use chives to create the “stems” of the tulip on the toast.
4. Arrange a few of the small basil leaves to create the “leaves” of the tulip on the toast.
5. Place the nasturtium flowers at the top of the “stems” to complete the tulip.
6. Arrange on a platter and serve. 

This recipe was inspiration for the tulip toasts seen in With Love, Meghan.

Cutting boards 
Small glass bowl (for balsamic vinegar)
Toothpicks
Small toothpick holder
2-inch ring cutter to cut cheese rounds
Serving board

Cherry tomatoes
Black olives
Fresh mozzarella
Baguette crostini 
Fresh basil
Balsamic vinegar reduction

To prep your ingredients: 

1. Slice your cherry tomatoes in half lengthwise to create the body of the ladybug.
2. Optional: Using your knife, cut a small 1/4-inch slice to create a tail/wings for the ladybug.
3. Cut the black olives in half lengthwise and then again crosswise to create the head of the ladybug.
4. Cut the fresh mozzarella into slides and then punch out into rounds with a ring cutter. 

To assemble a crostino: 

1. Lay the mozzarella round onto the crostino.
2. Top with a single leaf of basil.
3. Lay the cherry tomato half, cut side down onto the basil.
4. Place a quarter olive at the top of the tomato to create the ladybug head.
5. To create the ladybug’s dots, dip a toothpick into the balsamic vinegar reduction and dot the cherry tomato.
6. Arrange on a platter and enjoy!

This recipe was inspiration for the ladybug crostini seen in With Love, Meghan.

1 cup gochugaru
1 cup peeled onion
1/2 cup water
15 garlic cloves, peeled
1/4 cup peeled and chopped ginger
2 tablespoons kosher salt
2 tablespoons sugar
1/4 cup plus 2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons natural rice vinegar (not seasoned)
1 tablespoon soy sauce

1. Put all the ingredients into a blender and blend until you get a smooth puree.
2. You can toss this paste with your favorite fruit or vegetable to create a quick kimchi or use it as a dip for a crudité platter or fruit board. 

This recipe was inspiration for the kimchi seen in With Love, Meghan.

Recipe courtesy of Roy Choi

2 to 4 cups of whatever vegetables you want total, cut any way you want
11/2 cups rice vinegar 
1 tablespoon minced garlic 
2 teaspoons chopped fresh dill 
1 tablespoon Diamond Crystal kosher salt 
1 tablespoon sugar 
1 bay leaf 
1 tablespoon mustard seeds 
1 teaspoon coriander seeds 
1 teaspoon fennel seeds 
1 teaspoon crushed red pepper flakes 

1. Place the vegetables in a few small jars with lids.
2. In a medium pot, combine the vinegar, 1 1/2 cups water, garlic, dill, salt, sugar, bay leaf, mustard seeds, coriander seeds, fennel seeds, and a pinch of pepper flakes.
3. Bring it to a boil, then immediately pour over the vegetables. Make sure the vegetables are submerged in the brine so they’ll pickle right.
4. Cool, uncovered, at room temperature.
5. Cover and refrigerate.
6. Once they’ve sat for a few hours, the pickles are ready. Keep in the fridge for up to two weeks.

This recipe was inspiration for the quickles seen in With Love, Meghan.

Recipe courtesy of Roy Choi

For brining, parboiling, and air-drying: 
4 pounds full chicken wings (with tips) and drums
6 quarts water
4 garlic cloves, peeled and smashed
4 tablespoons fresh ginger, chopped
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
1/2 cup kosher salt
1 tablespoon black peppercorns
2 tablespoons sugar
1/2 cup natural rice vinegar (not seasoned)
4 cups beer — whatever’s in your fridge
1 cup whole milk

For frying: 
4 cups tempura flour, divided
2 cups highly carbonated, VERY cold soda water
2 quarts vegetable oil

For the flavoring 3-ways: 
Ramen Salt, recipe follows 
Sweet Chile O’ Mine Sauce, recipe follows
Korean Crying Tiger Sauce, recipe follows

For brining:

1. Fill a large pot with water.
2. Add the garlic and ginger to the water, as well as the citrus juices, salt, peppercorns, sugar, vinegar, beer, and milk.
3. Bring brine to a boil and then reduce to a simmer and allow to cook for 20 minutes.
4. Drain the brine through a sieve, discarding the solids, return the brine to the pot, and cool for several hours.
5. Add the wings and drums to the cooled brine and allow them to brine in the fridge for at least a few hours or soak overnight.

For parboiling and air-drying:

1. Remove the chicken from the brine and reserve the brine. Bring the brine to a boil again.
2. Add chicken and poach about 8-12 minutes at a medium-high boil, skimming the broth for impurities as you do, until blood no longer pushes from the knuckles and the meat is firm to the touch. You want your wings and drums about 80 % cooked. A solid medium-well.
3. Turn off the flame. Remove wings with spider or skimmer onto parchment-lined sheet tray or wire rack-lined tray to dry and cool.

For frying: 

1. Preheat the oil in a tabletop deep fryer or in a Dutch oven on the stove to 350 degrees Fahrenheit.
2. Divide the tempura flour equally between two bowls.
3. Add VERY COLD soda water to tempura all at once to one of the bowls.
4. Mix preferably with chopsticks or by hand, feeling for clumps and adjusting moisture level as needed. If making a large batch, a whisk is acceptable, just be careful not to overwork your batter. The final consistency should be that of a melted milkshake, but just a touch thinner and very cold. Add ice directly to the batter as needed to achieve this texture and consistency.
5. Work in batches and by cut of chicken. For example, the drums first and the wings second as they will cook for different amounts of time.
6. Coat chicken in dry tempura flour first, tapping off any excess, and then completely submerge in wet tempura batter; they should be swimming. Allow the excess to drip off back into the batter.
7. Carefully drop the chicken into the 350 degrees Fahrenheit oil for 7-8 minutes or until internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.
8. Remove with spider or tongs and to a paper towel-lined sheet tray. 

For flavoring 3-ways: 

1. For the Ramen Salt Flavor: While still hot, put the fried chicken in a metal mixing bowl and toss with a generous amount of Ramen Salt. Be sure to do this while it is still very hot so the salt sticks. Note: The Ramen Salt is a base for all three flavors and a flavor in and of itself.
2. For the Sweet Chile O’ Mine Flavor: Put a few pieces of Ramen Salted chicken into a metal mixing bowl and toss with some of the Sweet Chile O’Mine Sauce until well coated.
3. For the Korean Crying Tiger Flavor: Brush a few pieces of the Ramen Salted chicken with the Korean Crying Tiger Sauce until completely coated.
4. Serve with Quickles and Kimchi.
5. Enjoy!

This recipe was inspiration for the tempura fried chicken seen in With Love, Meghan.

Recipe courtesy of Roy Choi

1 cup chicken powder
1 cup MSG
1 cup togarashi
1 cup ancho chile, ground
1/2 cup Old Bay
1/2 cup cayenne, ground
1/4 cup paprika
1/4 cup cumin, ground
1/4 cup guajillo chile, ground

1. Mix all ingredients together. 

5 whole garlic cloves, peeled 
1 serrano pepper, stemmed 
1/2 small yellow onion
1 cup fresh Thai basil
1 cup store-bought Thai sweet chili sauce such as Mae Ploy 
1/4 cup minced scallions
1/4 cup fresh lime juice
1/4 cup orange juice
3 tablespoons chopped fresh cilantro 
2 tablespoons fresh lemon juice
1 tablespoon gochugaru
1 tablespoon chopped fresh ginger
1 tablespoon toasted sesame seeds
1 tablespoon sriracha
1 tablespoon water
Pinch of salt 
Pinch of freshly ground black pepper 

1. In a blender, combine all the ingredients plus 1 tablespoon water.
2. Blend until smooth. It’s ready to use as soon as you make it and should yield 3 cups.
3. Store leftovers in a jar or other covered container in the refrigerator for up to 1 week. 

This recipe was inspiration for the ramen salt seen in With Love, Meghan.

Recipe courtesy of Roy Choi

1/4 cup Soy-Ginger Sauce, recipe follows
2 tablespoons fish sauce
2 tablespoons minced lemongrass 
1 tablespoon minced fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon minced Thai bird’s eye chiles 
1 teaspoon chili garlic sauce
Juice of ½  lime
Pinch of sugar

1. In a small pot, combine the Soy-Ginger Sauce, 1 tablespoon water, the fish sauce, lemongrass, chives, cilantro, chiles, chili garlic sauce, lime juice, and sugar.
2. Set over medium-low heat.
3. Increase the heat to high and right when you see lots of tiny bubbles in the pot (around 6 to 8 minutes) remove from heat.
4. Let cool before using. Yield should be 1/2 cup.
5. Store in an airtight container and in the refrigerator for up to 1 week. 

This recipe was inspiration for the Korean crying tiger sauce seen in With Love, Meghan.

Recipe courtesy of Roy Choi

1/2 cup soy sauce
1/2 cup rice vinegar
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh chives
1 tablespoon minced fresh cilantro stems 
1/2 tablespoon chili oil
Juice of 1/4 lime
Salt, to taste
Freshly ground black pepper, to taste

1. In a medium pot, combine the soy sauce, vinegar, ginger, sesame oil, sesame seeds, chives, cilantro stems, chili oil, lime juice, 1 tablespoon water, and a pinch of salt and pepper.
2. Set the pot over medium-low heat.
3. Increase the heat to high and right when you start to see bubbles (around 6 to 8 minutes), take the pot off the heat.
4. Let cool before using. Yield should be 1 1/4 cups
5. Store in an airtight container in the refrigerator for up to 2 weeks. 

This recipe was inspiration for the soy ginger sauce seen in With Love, Meghan.

Recipe courtesy of Roy Choi 

1/4 cup dried hibiscus leaves
Dehydrated lemon wheels
1 quart water
Optional: Dehydrated orange wheels, dried edible flower of choice, 2 tablespoons loose-leaf tea leaves, fresh ginger slices

1. Place tea ingredients into a tea bag.
2. Place in a large glass jar.
3. Fill with water. Allow to steep in the sun for 3-4 hours.
4. Fill a glass with ice and pour over. Sweeten to taste and enjoy!

This recipe was inspiration for the sun tea seen in With Love, Meghan.

2 cups bread flour or all-purpose flour
1 teaspoon kosher salt
1 tablespoon olive oil, plus more for drizzling/coating the pan as well as the focaccia
1 teaspoon instant yeast
1 cup warm water (75 to 80 degrees Fahrenheit)
1-3 sprigs of rosemary leaves
Flaky sea salt, to taste

1. In a large mixing bowl, whisk together the water, yeast, flour, and olive oil until a shaggy dough forms.
2. Add the salt and mix until the dough comes together. It will be sticky.
3. Coat the top of the dough with a thin layer of olive oil and cover with a tea towel.
4. Place dough in a warm place and let rise for 2 hours.
5. Preheat the oven to 425 degrees Fahrenheit.
6. Once the dough has risen, turn it out into a well-oiled enameled cast-iron braiser or baking pan.
7. Gently stretch the dough to the edges of what you are baking it in. Be gentle and patient at this step. It may take a few tries to get the dough to that shape.
8. Cover with a towel or plastic wrap and put in a warm place to let rise in the pan for another 30 minutes.
9. Once dough is ready, coat your hands in olive oil and gently dimple the top of the dough to create small wells with your fingers.
10. Drizzle generously with more olive oil, rosemary, and flaky sea salt.
11. Place in the oven and bake for 20-25 minutes, or until lightly golden.
12. Remove from the oven and carefully from the pan.
13. Slice, serve, and enjoy!

This recipe was inspiration for the focaccia seen in With Love, Meghan.

Cotton washcloths
Lavender essential oil

1. Fill a wide shallow bowl with water.
2. Add 1-3 drops of lavender essential oil.
3. One by one, dunk the washcloths in the water, wringing out 75% of the moisture. You want them to remain damp, but not wet.
4. Roll or fold each towel as desired.
5. If using the same day, simply put it in a bowl or a plate in the fridge. If using in a day or two, place towels in a zip-top bag for future use in the fridge or freezer. Allow to chill for an hour or two.
6. Pull out a towel whenever you are looking for a calming, cooling, refreshing moment.

This how-to was inspiration for the lavender cooling cloths seen in With Love, Meghan.

For the Pasta Salad: 
12 ounces paccheri or fusilli pasta
Kosher salt
1 cup English peas, shelled
1 bunch Swiss chard (about 5 cups loosely packed leaves), chopped
Optional: 1/2 bunch lacinato kale, ribs removed, chopped
3/4 cup snap peas, sliced
Optional: 1/2 zucchini, chopped
1 cup feta cheese, plus more for garnishing
2 tablespoons fresh mint leaves, plus more for garnishing 
1 tablespoon fresh dill, plus more for garnishing

For the Vinaigrette: 
1 shallot, sliced
2 garlic cloves, grated
2 lemons, zested and juiced
1 teaspoon dried oregano
1/2 teaspoon dried chili flakes
1/3 cup olive oil 
Kosher salt, to taste
Freshly cracked black pepper, to taste

1. Create a bowl of ice cold water and ice cubes to shock your vegetables to stop the cooking process.
2. Bring 4-6 quarts of water to a boil and season with ¼ cup salt. Blanch peas for 30 seconds and move to ice water to shock.
3. Blanch Swiss chard leaves for 45 seconds to a minute, until tender and move to ice water to shock.
4. Add enough salt to water so it “tastes of the sea” and boil the fusilli in until fully cooked according to package instructions.
5. Drain the pasta and set aside to cool.
6. Dry peas and swiss chard on a towel until ready to use.
7. Chop chard into bite-sized pieces.
8. To make the vinaigrette, combine the shallot through the dried chili flakes in a large bowl.
9. Add cooked and cooled pasta. Toss to combine, add chard, peas, snap peas, feta, and herbs. Toss and season to taste.
10. Serve, garnishing with more herbs, feta, and lemon as desired. Enjoy!

This recipe was inspiration for the pasta salad seen in With Love, Meghan.

3/4 cup whole wheat flour
1/4 cup all-purpose flour, plus extra for rolling
1/4 cup oat flour
1 egg
1/4 cup water
1 tablespoon honey 
1/2 cup xylitol-free, dog-safe peanut butter of choice

1. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, and oat flour.
2. In a small bowl, whisk together the egg, water, and honey. Mix in the peanut butter until combined.
3. Add the dry ingredients and mix thoroughly until dough forms. The dough is a little dry at first, but you can use your hands to bring it together into a ball.
4. On a lightly floured surface, roll out the dough to ¼-inch thick with a rolling pin.
5. Cut treats out using a cookie cutter of your choice. The dog bone-shaped kinds are great!
6. Place cut treats on a sheet tray lined with parchment paper, being sure to give each ample space to bake.
7. Bake for 25-30 minutes or until golden brown.
8. Let cool completely. Store in an airtight container for up to a week or in an airtight container in the freezer for up to 4 weeks.

This recipe was inspiration for the homemade dog treats seen in With Love, Meghan.

Silicone ice molds

Edible 

s 
Filtered water 

1. Pour filtered water into the silicone ice mold.
2. Place edible flowers in each ice mold, 1–2 flowers per mold.
3. Put the silicone ice mold in the freezer until frozen.
4. Add ice cubes to the beverage of your choice and enjoy!

Tip: If you want to make sure the flower is in the middle of the ice cube, you can fill the ice mold halfway, add flowers and freeze. Once that is frozen, fill the rest of the mold with water and freeze again. 

This recipe was inspiration for the botanical ice seen in With Love, Meghan.

For the branzino:
2 whole branzino, cleaned and gutted
8 cups coarse kosher salt
1/2 cup water, or more if needed 
Extra virgin olive oil, for brushing and drizzling
1 lemon, cut into half moons, divided
8 sprigs thyme, divided, plus more for garnishing
8 sprigs flat-leaf parsley, divided, plus more for garnishing
8 sprigs chives, divided, plus more for garnishing
Flaky salt, to taste
Fresh herbs, for garnishing
Optional: Chili oil or chili paste to taste, for serving

For the tomatoes:
2 to 3 clusters cherry tomatoes on the vine
2 lemons, cut into halves
Extra virgin olive oil
Kosher salt, to taste

For the branzino: 

1. Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
2. Dry the fish well with a paper towel. Lightly brush the inside and out of the fish with olive oil.
3. In a large mixing bowl, stir the salt and water together. The salt should feel like wet sand. If more is needed, add slowly, mixing after each addition until the right texture is achieved.
4. Scoop half of the salt onto the baking sheet and pat into an even layer to create a bed.
5. Gently place the lemons and herbs into the cavity of each fish.
6. Place fish on top of the salt bed and pat the rest of the salt around the fish so it is fully encased in the salt mixture.
7. Bake for 25–30 minutes.
8. Remove from the oven and allow to rest for 5–10 minutes.
9. Using a large spoon, knife, or spatula, crack open the crust and remove. Use a dry brush to remove any excess salt.
10. Gently peel the skin off the fish and discard, and carefully remove the first filet from the bones, placing on a platter.
11. Remove the bones and herb stuffing and then gently scoop bottom filets out of the bed of salt, being careful not to puncture the skin underneath. Set these on the platter with the others.
12. Garnish with more torn fresh herbs, a drizzle of olive oil, and a bit of flaky sea salt to taste.
13. Serve with the roasted tomato clusters and lemon halves.
14. Enjoy!

For the Tomatoes: 

1. Place tomatoes and lemon halves on a small baking sheet. Drizzle with olive oil and season with salt. Place in the oven and allow to roast alongside the fish for 20 minutes or so. 

Serves: 4

This recipe was inspiration for the salt-baked fish with roasted tomatoes seen in With Love, Meghan.

2 large green plantains 
2 tablespoons olive oil 
Optional: ground cumin to taste
Optional: chili lime salt 
Flaky sea salt, to taste

1. Preheat the oven to 350 degrees Fahrenheit and line a large baking tray with parchment paper.
2. Peel the plantains by cutting the ends off and slicing gently down the length of the plantain skin a few times. The goal is to cut through the piece while not piercing the flesh of the plantain. This should make it so the peel comes off easily. Discard the peel.
3. Using a sharp knife, thinly slice the plantains into even coins as thin as possible. Slicing to an even thickness will ensure an even bake and crispiness.
4. Place the plantain chips into a bowl and toss with olive oil to evenly coat.
5. If using seasoning, add here, tossing again to ensure even distribution.
6. Line the plantains on the prepared baking sheet in an even layer and sprinkle with flaky sea salt.
7. Bake for 10 minutes, flip, and bake for an additional 10–13 minutes until the chips are lightly browned and beginning to get crispy. They’ll crisp up a lot more once they cool.
8. Let cool and enjoy!

This recipe was inspiration for the plantain chips seen in With Love, Meghan.

For the chicken:
4 1/2 bone-in chicken breasts
Kosher salt, to taste
1/2 white onion, peeled and cut into chunks
2 carrots, cut into chunks
2 celery stalks, cut into chunks
4 garlic cloves, smashed
4 bay leaves
Optional: 1 sprig fresh mint
Optional: 1 sprig fresh thyme

For the tinga sauce:
4 tablespoons avocado oil, divided
10 garden plum tomatoes, quartered 
1/2 white onion, halved
6 peeled cloves garlic, 3 sliced and 3 chopped 
4 cups reserved chicken stock (from cooking chicken breasts)
1 teaspoon Mexican oregano 
1 teaspoon cumin 
Optional: 1 to 2 teaspoons guajillo chile powder
Optional 1 to 2 teaspoons ancho chile powder
1 to 2 ounces chipotles in adobo sauce (use more or less depending on desired heat level)
1 to 4 chipotle in adobo chiles, chopped (use more or less depending on desired heat level)
1 tablespoon kosher salt
1 white onion, sliced 

For the lime crema:
2 cups crème fraîche
1 Key lime or Mexican lime, juice and zest
Kosher salt, to taste

For serving: 
Fresh corn tortillas
Fresh cilantro, chopped 
Queso fresco
Sliced avocado
Lime crema, recipe follows

For the chicken: 

1. In a large pot on the stove, bring 8 cups of water and 3–4 good pinches of salt to a boil over high heat.
2. Add chicken breast and the onion, carrots, celery, garlic, bay leaves, and mint and thyme (if using) to the pot, cover with a lid, reduce heat to medium and allow to poach for 30 minutes.
3. Remove chicken from the cooking liquid and set aside until cool enough to handle. Reserve the stock.
4. When the chicken is cool enough to handle, shred with forks, discarding the bone and skin, and set aside. 

For the tinga sauce:

1. In an enameled cast-iron braiser, heat 3 tablespoons of avocado oil over medium heat.
2. Add the tomatoes, halved onion, and chopped garlic and sauté for about 10 minutes or until the onion is translucent and the tomatoes have started to break down.
3. Transfer the mixture to a blender with the chicken broth, Mexican oregano, cumin, chile powders (if using), and chipotle in adobo sauce and chiles (if using).
4. Blend until smooth.
5. To the same braiser that you sautéed the tomatoes in, add 1 tablespoon avocado oil, sliced onion, and the sliced garlic and sauté for 1–2 minutes over medium-high heat.
6. Add the blended tomato mixture to the pan along with the shredded chicken.
7. Mix and salt to taste.
8. Serve with fresh corn tortillas, cilantro, queso fresco, avocado, and lime crema.
9. Enjoy!

For the Lime Crema:

1. Mix all ingredients together.
2. Serve with chicken tinga tacos. 

This recipe was inspiration for the chicken tinga tacos seen in With Love, Meghan.

Courtesy of Chef Ramon Velazquez

For the ceviche and leche de tigre:
24 ounces fresh local halibut 
1/4 red onion, roughly chopped
1 celery stalk, roughly chopped
1 carrot, roughly chopped
2 cloves garlic, peeled and roughly chopped 
4 ounces fresh ginger, roughly chopped
1/4 cup cold or frozen fish broth 
4 ounces Key lime or Mexican lime juice
4 ounces tangerine juice or citrus of choice
4 ounces yuzu juice 
1 ripe peach, pitted and roughly chopped
Optional: 1/2 to1 whole jarred aji amarillo peppers, roughly chopped (omit for less heat)
Optional: 1 fresh manzano pepper, seeded and roughly chopped (omit or lessen quantity for less heat)
Optional: extra virgin olive oil
Flaky sea salt

For garnishing: 
1 to 2 radishes, thinly sliced into coins on mandoline
1 carrot, thinly sliced into ribbons on mandoline
1/2 red onion, thinly sliced
1 peach, pitted and thinly sliced
1 Persian cucumber, thinly sliced

For serving: 
Optional: fresh tortilla chips

1. While you make the sauce for the fish, place the halibut in the freezer. This will help firm it up just slightly and make it easier to slice.
2. For the leche de tigre: In a blender, add the onion, celery, carrot, garlic, ginger, fish broth, lime juice, citrus juice, yuzu juice, peach, salt, and chiles. Blend until completely pureed, and strain through a fine mesh sieve, using a spoon to press everything through. Discard the solids.
3. Take the fish out of the freezer and slice into ¼–½ inch pieces.
4. Grab a serving platter with a little bit of a lip and spoon the leche de tigre onto it.
5. Arrange the fish on top and give it a drizzle of olive oil and salt to taste.
6. Garnish with radish, carrot, red onion, peach, and cucumber.
7. Enjoy as is or with fresh tortilla chips!

This recipe was inspiration for the halibut ceviche with leche de tigre seen in With Love, Meghan.

Courtesy of Chef Ramon Velázquez

For the paloma:
12 ounces tequila of choice
8 ounces triple sec or orange-flavored liqueur of choice
4 ounces fresh grapefruit juice 
Agave nectar or liquid sweetener of choice, to taste
Ice cubes
Optional: fresh jalapeños, cut into coins (if you like a spicy paloma)

For garnishing:
Soda water or seltzer
Optional: coarse salt or chile lime salt, for the rim of the mason jar
Optional: dehydrated citrus (lemons, limes, blood oranges, oranges)
Optional: lime wedges

1. In a 32-ounce or larger Mason jar, combine tequila, triple sec, fresh grapefruit juice, agave nectar, jalapeños (if using) and ice.
2. Twist the lid on tightly and shake vigorously for about 15 seconds.
3. Rim the glass with salt (if using) and fill with ice.
4. Strain the paloma into the glass, top with soda water or seltzer, and garnish.
5. Serve immediately and enjoy!

Servings: Makes roughly 3 drinks

For the margarita:
12 ounces tequila of choice
8 ounces triple sec or orange-flavored liqueur of choice
4 ounces fresh lime juice 
Agave nectar or liquid sweetener of choice, to taste
Ice cubes
Optional: fresh jalapeños, cut into coins (if you like a spicy margarita)

For garnishing:
Optional: coarse salt or chile lime salt, for the rim of the mason jar
Optional: dehydrated citrus (lemons, limes, blood oranges, oranges)
Optional: lime wedges

1. In a 32-ounce or larger Mason jar, combine tequila, triple sec, fresh lime juice, agave nectar, jalapeños (if using) and ice.
2. Twist the lid on tightly and shake vigorously for about 15 seconds.
3. Rim the glass with salt (if using) and fill with ice.
4. Strain the margarita into the glass and garnish.
5. Serve immediately and enjoy!

Servings: Makes roughly 3 drinks

This recipe was inspiration for the mason jar paloma and margarita seen in With Love, Meghan.

Food processor
Molcajete 

8 garden tomatoes (about 2 to 2 ½ pounds), halved 
8 tomatillo milperos (about 1 ½ pounds), halved
3 small cambray or Mexican onions, divided
1 habanero, halved and seeded (omit for less heat) 
1 serrano pepper, halved and seeded (omit for less heat)
1 Fresno chile, halved and seeded (omit for less heat) 
2 dried chilies de árbol (remove seeds for less heat)
3 cloves garlic
1 small Key lime, juiced
Kosher salt, to taste

1. Preheat the broiler of your oven.
2. Place the tomatoes, tomatillos, 1 onion chopped into petals, habanero, serrano pepper, and fresno chile on a parchment-lined baking sheet.
3. Broil for 5–6 minutes, flip all the ingredients, and broil for another 5–6 minutes, until everything has a good amount of color on it.
4. While that is in the oven, grind the chilies de árbol and the garlic into a paste in the molcajete.
5. Place the chile and garlic paste and the broiled vegetables in a food processor. Pulse a few times to mix everything together and to get a rough, uneven, almost chunky texture on the salsa.
6. Transfer the salsa to a bowl.
7. Chop the remaining two onions and fold into the mixture along with the lime juice and salt to taste.
8. Enjoy!

This recipe was inspiration for the salsa Norteña seen in With Love, Meghan.

Courtesy of Chef Ramon Velázquez

Dehydrator

Limes
Lemons
Oranges
Blood oranges
Any other citrus you might have on hand 

1. Slice all citrus into even wheels about ¼-inch thick.
2. Arrange citrus in a single layer on dehydrator trays.
3. Place trays in the dehydrator and dehydrate for 6–8 hours at 135 degrees Fahrenheit. 

4. After the fruit has dehydrated, place in an airtight container until ready to use.

   This recipe was inspiration for the dehydrated citrus seen in With Love, Meghan. 

1 ½ cups heavy cream or half-and-half
7 ounces sweetened condensed milk, or more to taste
1 teaspoon vanilla bean paste, or more to taste
Pinch of salt 

1. Add the ingredients to a small saucepan and heat gently over a medium flame.
2. Once warm, use an immersion blender or frother to whip it up.
3. Ladle or pour over your favorite coffee beverage.
4. Cover and store in an airtight container in the refrigerator for up to 2 weeks.

This recipe was inspiration for the homemade sweet creamer seen in With Love, Meghan.

For the filling:
1 large bunch Chinese chives
2 tablespoons avocado oil 
1 pack plant-based ground beef or other beef substitute
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 teaspoon fajita seasoning
1 teaspoon white pepper
1 teaspoon white granulated sugar

Wrapping & frying:
Multiple packs of round dumpling wrappers 
1 teaspoon flour, plus more for dusting surface 
1 cup water
2 teaspoons clear vinegar
Avocado oil 

For the dipping sauce: 
2 to 3 tablespoons soy sauce
1 to 2 tablespoons balsamic vinegar
Pinch or two of white granulated sugar
1 to 2 green onions, minced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
Optional: chili oil, to taste

1. Day before making potstickers: Rinse Chinese chives, pat dry, and let sit overnight in the refrigerator to allow the remaining moisture to evaporate.
2. Day of: Chop Chinese chives and toss with 2 tablespoons of avocado oil to prevent further drying.
3. Season ground beef substitute with soy sauce, sesame oil, fajita seasoning, white pepper, and white granulated sugar and mix well.
4. Add the chives to seasoned meat and mix well.
5. Sprinkle flour on a dry, clean surface. Grab a small bowl of water for sealing the dumplings.
6. Place dumpling wrappers on the surface. As you work, be sure to keep the dumpling wrappers covered by a damp paper towel or cloth to prevent them from drying out.
7. Working one at a time, add 1 teaspoon of filling to the center of a dumpling wrapper. Brush the edge of the wrapper with a water-moistened finger. Close and fold the edges of the dumplings to seal. Place the dumpling on a tray and repeat.
8. Cover the filled dumplings with a wet paper towel to keep them moist.
9. When you have the desired number of dumplings, make the crisping mixture by combining water, flour, and clear vinegar. Set aside.
10. Heat a nonstick or well-seasoned sauté pan that has a lid over high heat. Add avocado oil and turn the heat down to medium.
11. Working quickly, place the dumplings onto the hot pan in a flower shape — start in the center of the pan and work your way out.
12. Add more oil around the edges and lightly brown the bottoms. You can use tongs to gently lift the dumplings to see if they are browning.
13. Add crisping mixture until the bottom half of the dumplings are submerged in liquid.
14. Place the lid on the pan, steaming until the edges of the wrappers are clear, not white. Add more water if necessary.
15. While the potstickers are cooking, combine soy sauce, balsamic vinegar, white granulated sugar, green onion, minced garlic, minced ginger, and chili oil (if using) to create your dipping sauce. Stir well and pour into small bowls.
16. Once the edges of the potstickers are clear, remove the lid and allow the remaining liquid to evaporate.
17. When getting ready to remove the potstickers, loosen the edges on the outside of the pan with a spatula and then carefully and quickly flip them over onto a platter.
18. If all has gone well, it will come out in one piece with a lacy top.
19. Enjoy! 

This recipe was inspiration for the potstickers seen in With Love, Meghan.

Recipe courtesy of Vicky Tsai

1 tablespoon mochiko rice flour
1/2 teaspoon matcha green tea powder 
1/8 teaspoon ube powder 
1/8 teaspoon rice koji 
1 tablespoon raw honey 

1. Combine mochiko rice flour, matcha green tea powder, ube powder, and rice koji.
2. Add 1/4 cup hot water and dissolve powders.
3. Add raw honey and mix well.
4. Let the mask cool until it is room temperature.
5. Use hands or a dense brush, like a shaving brush or face-washing brush, to apply to the face, avoiding the eyes. Gently massage the skin as you apply. If there is extra, the mask can also be used on the neck and decolletage. Leave on for 10–15 minutes.
6. Remove with a wet washcloth, followed by a rinse. Apply a moisturizer to seal in the moisture. Discard any remaining mask. Do not save for future use as this recipe does not contain any preservatives. 

Note: As with all skin-care preparations, patch testing is recommended to ensure no allergies or sensitivities to any of the ingredients exist. Rinse off immediately if any burning and tingling reactions are felt. 

This recipe was inspiration for the Japanese polishing face mask seen in With Love, Meghan.

Courtesy of Vicky Tsai

Jenna Peffley/Netflix

For the salad: 
Mixed lettuce like little gem or red gem
Optional: chive blossoms
Optional: bachelor’s button petals

For the vinaigrette:
1 to 2 cloves garlic, cut into thirds
Pinch of kosher salt
Sherry vinegar 
5 tablespoons olive oil, divided
Juice of ½ lemon

1. Wash the lettuce thoroughly. To dry, lay out the leaves in a single layer on a kitchen towel. Top with another kitchen towel and repeat until all the leaves have been laid out. Put a kitchen towel over the final layer and then gently roll up from one end to the other. This helps to dry the leaves. Any leaves not being used can be held this way in the refrigerator.
2. While the lettuce is drying, make the vinaigrette. Start by adding the garlic and a pinch of salt to a mortar and pestle (or whatever you use to grind) and grind together.
3. Add a few teaspoons of sherry vinegar directly to the mortar and pestle and grind a touch more. Set aside and allow the mixture to macerate for a few minutes. 
4. From there, add a few tablespoons of olive oil into the mortar and half the amount of sherry vinegar.
5. Season to taste with salt, and mix.
6. Add juice of half a lemon, mix again, and taste. Balance it out with more oil if it is too acidic, more vinegar if it needs more bite, and more salt if it isn’t seasoned well enough.
7. Place the desired amount of dried lettuce into a serving bowl.
8. Pour a little bit of the dressing over the greens and, with clean hands, toss everything together.
9. Garnish with chive blossoms and bachelor’s button petals, if using.
10. Serve immediately and enjoy!

This recipe was inspiration for the garden salad seen in With Love, Meghan.

For the carrots: 
2 pounds carrots, washed and cut lengthwise in half, tops reserved for the pesto
2 tablespoons olive oil
Kosher salt, to taste
Freshly cracked black pepper, to taste

For the Carrot Top Pesto:
2 cups loosely packed carrot tops, thoroughly washed, tough stems removed
3 cups tightly packed fresh basil leaves, large stems removed
2/3 cup pine nuts, or nuts of choice, toasted 
4 tablespoons lemon juice
4 medium cloves garlic, peeled
1 teaspoon sea salt
4 tablespoons extra virgin olive oil (plus more as needed)
2 to 4 tablespoons water (plus more as needed)
Parmesan cheese, to taste (¼ cup grated is a good place to start)

For Garnishing: 
Flaky sea salt, to taste

Basil leaves

1. Preheat the oven to 425 degrees Fahrenheit and line the baking sheet with parchment paper.
2. Arrange the carrots on the baking sheet in a single layer and drizzle with olive oil before seasoning with salt and pepper to taste.
3. Bake for 25–30 minutes or until carrots are tender when pierced with a fork.
4. While the carrots are in the oven, make your pesto.
5. Add the carrot tops, basil leaves, pine nuts, lemon juice, garlic, sea salt, olive oil, 2 tablespoons of water, and a healthy dose of Parmesan cheese to the bowl of a food processor.
6. Blitz until you have a homogeneous mixture, adding olive oil for more richness, lemon juice for brightness, basil if too thin, and water to thin out as needed.
7. Spoon some of the pesto into your serving dish or onto a platter. Top with the roasted carrots plus a drizzle of more pesto, flaky sea salt, and basil leaves.
8. Serve and enjoy!

This recipe was inspiration for the carrot top pesto seen in With Love, Meghan.