Knives
Cutting board
Sauté pan
Spatula
Measuring spoons
Box grater
Fork or small whisk, for beating egg
Pastry brush

3 tablespoons salted butter
1 tablespoon olive oil
2 medium yellow onions, thinly sliced
1/4 teaspoon fresh thyme, plus more for garnish
1 tablespoon sugar
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon garlic powder
Salt and pepper, to taste
4 ounces Gruyère cheese, grated 
1 package (1 pound) frozen puff pastry, thawed, but still cold
1 egg, lightly beaten
Balsamic vinegar glaze, for garnishing
Flaky sea salt, for garnishing

1. Preheat the oven to 400 degrees Fahrenheit.
2. Caramelize the onions: Melt 3 tablespoons of butter along with 1 tablespoon of oil and sauté the onions for 5 minutes.
3. Add the fresh thyme and sugar and continue to cook for 25 minutes on medium-low heat. Make sure to stir the mixture every 5-10 minutes. If the onions are caramelizing too fast, turn down the heat a little more.
4. Deglaze the onions: Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat.
5. Season with the garlic powder, salt and pepper to taste, and stir to combine.
6. Allow to cool to room temperature.
7. Add the Gruyère cheese and mix well.
8. Position two racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.
9. Using a sharp knife, cut the puff pastry into 2-inch squares and place them on a lined baking sheet.
10. Make sure the puff pastry is cold. If not, allow it to chill in the refrigerator for 10-15 minutes before proceeding.
11. Using a pastry brush, brush the beaten egg on the squares.
12. Prick the puff pastry using a fork in the center.
13. Place 1 tablespoon of caramelized onion mixture in the center.
14. Bake for 20-25 minutes until crisp and golden brown, rotating halfway through for an even bake.
15. Finish with a drizzle of balsamic vinegar glaze, a pinch of flaky sea salt, and fresh thyme.
16. Let cool slightly before serving. Leave in squares or cut into bite-sized pieces.
17. Enjoy!
    Yield: 4-6 servings

This recipe was the inspiration for the caramelized onion tart seen in With Love, Meghan.

Silk scarves
Alum powder 
Whisk or blender, for creating the “size”
Carrageenan powder
Vessel to make “size”
Measuring cups and spoons
Optional: gloves to protect hands from staining 
Shallow tub or tray, for dyeing
Assorted marbling paints
Wooden dowels for creating patterns 
Droppers
Paint brushes
Paper towels
Discard bowl for paper towels
Line and clips for hanging marbled scarves to dry

1. Pre-treat the silk scarves: Treat them with a mordant. A mordant is a substance applied to a material to fix dyes or pigments, enhancing their adherence and vibrancy. In this case, alum powder will be used (ratio: 1/2 teaspoons per 4 cups of water). Allow the pre-treated scarves to air dry completely before proceeding.
2. Prepare the water, create your “size”: Mix carrageenan with warm water in a bowl (ratio: 1 teaspoon of powder per 4 cups of water). Mix well with either a whisk or a blender. Then pour into the marbling tray and let thicken for 5-10 minutes. Once the carrageenan and water are mixed, the mixture is called the “size.”
3. Prepare the equipment: While the “size” is thickening, arrange paints, tools, and the pre-treated scarf nearby. Optional: Wear an apron to protect against stains.
4. Clean the size: Before you add the paint, make sure to clean the size of bubbles or dust by laying a paper towel on the surface and dragging it toward you.
5. Drop paint onto the size: Use a pipette or paintbrush to drop marbling paint onto the size. You can drop the paint in the empty spaces or in the middle of another drop of paint.
6. Create patterns: Once your chosen colors are on the surface, use a paintbrush or dowel to create patterns, swirls, or chevrons in the paint. There’s no right or wrong method –– have fun with it!
7. Lay the scarf on the size: Lay the pre-treated silk scarf gently onto the paint-covered size, starting at one edge and smoothing it down to avoid air bubbles. Leave it for a few seconds to absorb the pattern.
8. Set the scarf aside to dry: Carefully lift the scarf from the size by the edges and lay the scarf flat on a clean surface or hang it to air dry. Avoid wringing it out to maintain the design.
9. Clean the size and use it again: If you’d like to make a second pattern, lay a paper towel on the surface of the size and remove. This should take any remaining paint off the surface. Repeat again if necessary, and then add paint to create a new pattern.
10. Rinse and dry it again: Once the scarf has fully dried, run it under room-temperature water to remove any remaining carrageenan. Then lay flat or hang to fully dry again. Once it has dried, enjoy! 

This guide was the inspiration for the water marbling craft seen in With Love, Meghan.

4 tablespoons unsalted butter, super soft
1/3 cup confectioners’ sugar
2 tablespoons milk 
2 tablespoons honey
1 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar on medium speed until they are fully combined, about 1 minute. Add the milk and honey, and mix on low speed until they are combined, about 1 minute. Measure the flour, salt, and cinnamon into the bowl and, on low speed, mix until everything is just combined, about 1 minute, scraping down the sides of the bowl as needed.
2. With a rolling pin on the counter, flatten the dough between two pieces of parchment the size of your baking sheet. Roll the dough to 1/4 -inch thickness, about twice as thick as your standard wafer or cutout cookie.
3. Peel back the top sheet of paper, and carefully, using a chef’s knife, bench scraper, or pizza roller, cut the dough into size 2 1/2 by 5-inch rectangles. Prick the dough with a fork and score each rectangle length- and width-wise to mimic the classic graham cracker shape. Transfer the dough, scraps and all, to a half sheet pan. Refrigerate or freeze the entire sheet of dough until it’s firm, about 5 minutes.
4. Heat the oven to 325 degrees Fahrenheit.
5. Carefully, transfer the half sheet pan of dough to the oven and bake at 325 degrees Fahrenheit for 18-20 minutes, until the entire surface of the crackers is a deep golden brown and some edges are a tad toasty. Remove the hot sheet pan from the oven to a safe place to cool. While the crackers are still very warm, use the same cutting device as before to retrace the lines of the large rectangles, to ensure clean lines and easy release. 

6. Cool the crackers completely on the sheet pan. In an airtight container at room temperature, the crackers will keep fresh for 2 weeks.

   Yield: Makes 6

Recipe courtesy of Bake Club: 101 Must-Haves for Your Kitchen by Christina Tosi.
This recipe was the inspiration for the graham crackers seen in With Love, Meghan.

Marshmallows:
5 teaspoons unflavored gelatin (2 packets)
1/2 cup water
2 teaspoons vanilla bean paste, for the vanilla marshmallows
2 sticks of butter, browned and strained, reserving the brown bits for brown butter marshmallows
1 cup granulated sugar
2/3 cup corn syrup
Splash of water

Dusting powder:
1 cup powdered sugar
1/2 cup cornstarch

1. Lightly spray an 8 x 8-inch baking pan with pan spray and set aside.
2. In a clean, dry bowl of a stand mixer, add 1/2 cup water. Sprinkle the gelatin evenly over it, and then add the vanilla, if making vanilla marshmallows. Let sit for 5 minutes to bloom. Lock in the bowl and attach the whisk attachment.
3. Meanwhile, in a small saucepan, combine the corn syrup, sugar, and a splash of water. Stir until evenly distributed, then do not stir again.
4. Heat the mixture over medium-high heat and cook until the temperature reaches 235 degrees Fahrenheit, which is considered the “soft ball stage.” You can clip on a candy thermometer for this or use a digital thermometer and check more frequently.
5. Turn the mixer on low speed, and carefully but quickly pour the hot sugar mixture into it. The heat will liquefy the gelatin mixture on contact.
6. When all your syrup has been added, increase the speed to medium and whip for about 2 minutes to cool the mixture down.
7. Once all the steam has subsided, increase the speed to high and whip for about 7-8 minutes, until a glossy, fluffy marshmallow forms.
8. If making brown butter marshmallows, add the brown butter bits and mix until combined.
9. With a rubber spatula, transfer the marshmallow to the prepared pan, and spread it evenly into the corners. Let sit at room temperature to cool completely for 2 hours.
10. To cut the marshmallows, it is best to use some of the dusting powder since they are so sticky. Dust with dusting powder and flip out onto a sheet of parchment.
11. Using a clean knife, you can cut the marshmallows into the desired size.
12. Store in an airtight container at room temperature, they will keep for 1 week.

Recipe courtesy of Bake Club: 101 Must-Haves for Your Kitchen by Christina Tosi.
This recipe was the inspiration for the marshmallows seen in With Love, Meghan.

Glass jar, for starter
Kitchen scale
Cheesecloth
Rubber bands
Larger glass jar, for feeding active starter
Mixing bowl
Tea towel
Bread banneton
Bench scraper
Bread lame, for scoring
7 1/4 quart Dutch oven

To create the active starter: 
113 grams rye flour
113 grams room-temperature water, plus more for growing and feeding
113 grams all-purpose flour, plus more for growing and feeding

To feed the active starter: 
113 grams active starter
113 grams room-temperature water
113 grams all-purpose flour

For the sourdough loaf: 
300 grams room-temperature water
100 grams active starter
10 grams kosher salt
320 grams bread flour
80 grams whole wheat flour
Rice flour or all-purpose flour, for dusting

 Create your active starter:

1.  Day 1 - Combine 113 grams rye flour and 113 grams room-temperature water in your sourdough starter jar. Mix with a spatula until smooth; the consistency will be thick and pasty. Loosely cover with cheesecloth and a rubber band. Let it sit in a warm spot on the counter for 24 hours.
2. Day 2 - Weigh out 113 grams of starter. Discard the rest of the jar’s contents. Combine with 113 grams of all-purpose flour and 113 grams of room-temperature water. Loosely cover with cheesecloth and a rubber band and let sit on the counter for 24 hours.
3. Day 3, Pt. 1 - Weigh out 113 grams of starter. Discard the rest of the jar’s contents. Combine with 113 grams of all-purpose flour and 113 grams of room-temperature water. Loosely cover with cheesecloth and let sit on the counter for 12 hours.
4. Day 3, Pt. 2 - Repeat feeding with the same measurements and let sit for another 12 hours.
5. Day 4 - Repeat the same two steps from Day 3.
6. Day 5 - Repeat the same two steps from Day 4. At the end of Day 5, your start is “active” and you can now use it to make bread.

Feed the active starter: 

1. The night before you are ready to bake a loaf, feed your active starter.
2. Stir together the active starter, water, and all-purpose flour in a jar that is large enough for the mixture to double in size. Wrap a rubber band around the jar where the top of the mixture is, so you can get a sense of how much it is growing.
3. Cover the jar loosely with a lid, cheesecloth, or plastic wrap. Leave in a warm place (80 degrees Fahrenheit) for at least 4 hours and up to 12 hours. Note: If you want to start your bread first thing in the morning, feed your starter the night before and it will be ready to use when you wake up.

Make the dough:
1. In a large bowl, mix together the water, starter, and salt. Add the bread flour and whole wheat flour and stir until combined. The result will be a wet, sticky dough ball. Cover with a tea towel and let rest for 30 minutes.
2. Take the remaining starter and feed it equal parts flour and water to maintain it. Keep it covered with cheesecloth or plastic wrap and a rubber band. This is now the starter that you are maintaining, and it can live on your counter or in your fridge.

Stretch and fold the dough: 

1. After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this same action 4-5 times around the circumference of the dough.  
2. Cover and let rest for another 30 minutes.
3. Repeat the stretching and folding action 3 more times every 30 minutes.
4. After the fourth time folding the dough, let the dough rest in a warm place (80 degrees Fahrenheit) until the dough doubles. The timing will depend on the temperature that day. If it’s warm, it can take just 1 1/2 hours. If it’s a colder day, it can take up to 3-4 hours.

Shape the sourdough: 

1. Gently transfer the dough to a clean work surface dusted with some all-purpose flour.
2. Fold the dough envelope-style: top third over to the center; bottom third up and over the center. Then repeat from left to right.
3. Turn your dough over and use a bench scraper to push the dough up, then back towards you to create a tight ball. Repeat this pushing and pulling until you feel you have some tension in your ball.
4. Place the boule on some flour and let it rest for 40 minutes on the counter covered with a tea towel.
5. Line the bread banneton with a clean tea towel. Lightly dust with some rice flour or all-purpose flour.
6. After the dough has rested, repeat the envelope-style fold as well as the shaping with the bench scraper, pushing and pulling until you have a tight ball again.
7. Place the dough ball presentation side down (seam side up) in your prepared tea towel-lined banneton.
8. Pull the ends of the tea towel over the dough to cover. Transfer the dough to the refrigerator overnight. Note: You can leave the dough in the fridge for up to 2 days before baking.

Bake the sourdough:

1. Preheat the oven to 500 degrees Fahrenheit with the 7 1/4 quart Dutch oven inside. While the oven is preheating, take your sourdough out of the fridge.
2. Sprinkle the exposed dough with white rice flour or all-purpose flour and turn it out onto a sheet of parchment paper.
3. Sift some all-purpose flour over the dough, making sure to cover it well. Rub off any excess flour, taking care not to press down on the dough.
4. Use a thread to mark the bread into quadrants. This will help keep the decorative scoring consistent.
5. Using a sharp razor blade or lame and quick fluid motion, score the dough as you like. Be sure to not press too deeply or to go too close to the base of the dough, as this will not allow it to rise vertically and will cause it to spread horizontally.
6. Grab the ends of the parchment and carefully transfer the dough into the hot Dutch oven.
7. Put the lid on. Lower the oven temperature to 450 degrees Fahrenheit. Bake, covered, for 30 minutes.
8. Remove the lid and lower the oven to 400 degrees Fahrenheit. Bake for another 20 minutes or until the bread has darkened to your liking.
9. Carefully lift the loaf out of the Dutch oven and cool for 45 minutes before cutting.
10. Serve and enjoy!

Yield: Active starter and 1 loaf sourdough bread 
This recipe was the inspiration for the sourdough bread seen in With Love, Meghan.

Toaster oven or broiler
Cutting board
Knife 
Microplane

Loaf of sourdough, as many slices as needed for your guests
Olive oil
Kosher salt, to taste
Whole milk ricotta
Lemon zest, to taste
Honey, to taste
Persimmons, sliced (apples or pears work as well!)
Fresh thyme, to taste
Balsamic vinegar glaze, to taste
Flaky sea salt to taste
Optional garnish: edible flowers 

1. Slice sourdough, drizzle with a bit of olive oil, and season to taste with kosher salt before toasting in a toaster oven or underneath a broiler.
2. While toasting, mix the ricotta, lemon zest, and honey together in a bowl. Start with a little and taste before finding the right combination for your palate. For an even smoother result, do this in a food processor to whip the ricotta.
3. Once toasted, cut each sourdough slice in half and spread with the ricotta mixture.
4. Arrange the sliced persimmon on the ricotta.  
5. Sprinkle with thyme leaves.  
6. Drizzle with balsamic vinegar glaze and a bit more honey if desired.
7. Sprinkle with a pinch of flaky sea salt.
8. Garnish with flowers, if using, and enjoy!

This recipe was the inspiration for the ricotta and persimmon sourdough tartine seen in With Love, Meghan.

Serving glasses
Boba straws

Instant boba pearls
Ice
Brewed and chilled Thai tea
Preferred creamer (dairy or non-dairy)
Preferred liquid sweetener (simple syrup, agave, etc)

1. Prepare boba pearls according to package directions.
2. Add cooked and strained boba to the serving glass. This amount can vary, but it should be about 1/4 to 1/3 of the way up the glass.  
3. Top with a good amount of ice.
4. Top with cold Thai tea.
5. Add the creamer of your choice.
6. Stir in the preferred sweetener.
7. Add a boba straw.
8. Enjoy!

This recipe was the inspiration for the Thai iced tea with boba seen in With Love, Meghan.

Mixing bowl
Spatula
Baking sheet
Chopstick or toothpick
Sharp knife or pizza cutter or pastry cutter
Parchment paper
Plastic wrap
Rolling pin
Airtight container for storage

113 grams sourdough starter discard 
30 grams water, plus more if needed
113 grams all-purpose flour, plus more if needed
100 grams loosely packed sharp cheddar cheese, shredded
45 grams butter, melted plus more for brushing
3 grams kosher salt
25 grams Parmesan, grated 
Flaky sea salt, to taste

1. In a large bowl, mix 113 grams of your sourdough discard with the water, all-purpose flour, both types of cheese, butter, and salt until it comes together. Use your hand to gently knead it into a cohesive ball. The dough should be soft but not sticky. If the dough is too dry, add 1 teaspoon water at a time until it comes together. If the dough is too wet, add 1 teaspoon flour at a time.
2. Place plastic wrap on the counter. Press the dough into a square and wrap tightly with the plastic wrap. Place in the fridge for at least 45 minutes to allow the dough to firm up. The dough can be left in the fridge for up to two days before baking.
3. Preheat the oven 350 degrees Fahrenheit.
4. Remove the dough from the plastic and cut it in half. Place each half of the dough between two sheets of parchment paper and use a rolling pin to roll both dough segments to about 1/8 of an inch thick. Carefully peel off the top sheet of parchment paper. Transfer the bottom piece of parchment paper with the rolled out dough onto a baking sheet.
5. Using a sharp knife, pastry cutter, or pizza cutter, cut the cracker dough into 1 1/4-inch squares. Gently prick the center of each square with a toothpick or chopstick to allow the air to escape and to prevent them from puffing up.
6. Lightly brush the tops of the crackers with melted butter and sprinkle with flaky sea salt.
7. Bake the crackers at 350 degrees Fahrenheit for 20-30 minutes (rotating the pan halfway through baking) or until golden brown and crisp on the edges.
8. Turn off the oven and crack the door open slightly. Leave the crackers in the cooling oven to allow them to cool and continue drying out for an additional 15 minutes.
9. Once the crackers are completely cool, enjoy or store in an airtight container at room temperature for up to two weeks.

This recipe was the inspiration for the sourdough cheese crackers seen in With Love, Meghan.

Microwave flower press and interior cloth and felt layers — these can be found easily at a craft store or online
Microwave 
Assorted fresh flowers
Small scissors 
Tweezers 
Tray for pressed flowers

1. Take your selected flowers and using small scissors, and cut off any stems. Try to remove as much stem as possible, as this will allow your flower to lay flat.
2. Open the flower press and place the flowers face down (opening of bloom down) on the cloth layer in the middle. Once the flowers are placed, lay the top cloth and felt layers over the back of the flowers and secure the flower press shut.
3. Place the flower press in the microwave and turn on the microwave for 30 seconds.
4. Remove the flower press from the microwave and wait 15-20 seconds. Open the flower press and check the flowers. The felt will probably feel hot or damp, which is normal and means the water is evaporating from the flowers. Be careful when removing the cloth layer so that you don’t tear the flower petals.
5. The flowers will likely need to be microwaved multiple times to fully dehydrate. Place the cloth and felt layers back over the flowers and secure the flower press closed. Put it back in the microwave for 20 seconds.
6. Check on the flowers again to determine if they need to be microwaved longer. Unless the flowers are extremely delicate, they will likely need to be microwaved again. You will know it is done when the petals feel papery and like there isn’t any moisture left in them.
7. Repeat this step as many times as needed: Put the flower press in the microwave for a third time — this time for 10 seconds. Continue to repeat this process at intervals of 10 seconds until the flowers are ready. If the flowers are very large (for example, a full rose), the flower may need to be microwaved 8 or more times. You will know it is done when the petals feel papery.
8. Carefully remove flowers from press: Once the flowers look and feel ready, carefully remove them from the flower press using either your fingers or tweezers — tweezers are better for small flowers with delicate petals. Another good sign that the flower is ready is that it will start to fall off the cloth and does not need to be peeled.
9. Use your pressed flowers however you like, and enjoy!
   This craft was the inspiration for the pressed flower method seen in With Love, Meghan.

Resin tape
Scissors
Assorted open-back bezels that lay flat
UV resin
UV lamp
Rubber gloves (for handling resin)
Dried pressed flowers 
Tweezers
Toothpicks

1. Put bezel on resin tape: After selecting your open-back bezel, take the roll of resin tape and cut a piece slightly larger than the size of the bezel. Stick the bezel to the resin tape. Resin tape helps keep the liquid resin inside the bezel while the resin dries.
2. First layer of UV resin: Put on rubber gloves before working with UV resin. Take the bottle of UV resin and put a layer that reaches about halfway up the inside of the bezel. Then use a toothpick or similar object to make sure the resin is evenly distributed and touching all sides of the bezel.
3. Adding flowers to resin: Use tweezers to add your selected dried flowers to the resin. Carefully place the dried pressed flowers or flower pieces on top of the resin in the preferred position. Note: No need to push them into the resin, on top is fine. It is best to complete this step within 10 minutes of putting down your first layer of resin. You want the flowers to stick before the resin starts to set.
4. Place bezel under UV light: Place the bezel under the UV lamp and press the 60-second button on top of the lamp. Let the resin cure in the UV light until the light automatically turns off.
5. Second layer of resin: With gloves on, add another layer of resin on top of the flower. Use a toothpick or similar object to make sure the resin is evenly distributed and touching all sides of the bezel.
6. Place bezel under UV light for the second time: Place the bezel under the UV lamp and press the 60-second button on top of the lamp. Let the resin cure in the UV light until the light automatically turns off.
7. Let resin cure: At this point, the resin will feel hard to the touch but might still feel a little sticky or tacky. Leave the bezel on the resin tape and let it cure for 24 hours. This will allow the resin to fully harden and the back to dry so you can remove it cleanly from the tape.
   This guide was the inspiration for the resin jewelry craft seen in With Love, Meghan.

Stove or electric burner
Dutch oven with lid
Bowl for soaking rose petals
Colander for straining and rinsing rose petals
Metal steamer basket
Ceramic or glass heat-safe bowl
Pot holders or oven mitts
Funnels or pipettes
Bottle(s) for storing

1 cup food-safe, dried rose petals
5 cups distilled water, divided
Ice

1. Soak dried rose petals in 2 cups of room-temperature distilled water for at least 1 hour. They will reabsorb the water and grow in size.
2. Transfer rose petals to pot: Place the rinsed, rehydrated petals in a pot and cover them with the remaining 2 cups of water. Place your metal steamer tray over the petals. The water should completely cover the petals, but not be too deep to where your steamer is covered with water.
3. Place a ceramic or glass heat-safe bowl on top of the metal steamer tray to catch the condensation.
4. Place the domed lid on the pot, face down, and add some ice cubes to the dip in the lid. Heat the water over medium until it reaches boiling point. The steam from the water will hit the cold domed lid and turn back into water, collecting in the bowl inside the pot.
5. Keep replacing the ice until all the water in the pot has evaporated. The total process should take about 30 minutes.
6. Remove the heat-safe bowl from the pot. Funnel the distilled rosewater that has collected inside the bowl into a sterilized bottle for use.  

This guide was the inspiration for the rosewater seen in With Love, Meghan.

Kettle 
Mugs
Liquid measuring cup 
Small sauce pot 
Electric frother 

2 tea bags of your choice, divided (Earl Grey with citrus or similar)
1 1/2 cups of hot water, divided 
2 teaspoons vanilla syrup, recipe follows
1/2 cup steamed milk of choice 
Fresh lavender (be sure this is food grade and has not been sprayed with any chemicals)

1. Steep a bag of Earl Grey, Madame Grey, or similar tea in each mug with 3/4 cup of hot water for 2-3 minutes.
2. Remove and discard the tea bags.
3. Add 1 teaspoon of vanilla syrup to each mug.
4. On the stove top, heat up the milk until tiny bubbles can be seen. If using the fresh lavender, add here to steep in the milk.
5. Remove the sauce pot from the stove and discard the lavender.
6. Froth using a handheld frother.
7. Top with hot milk and serve immediately.
8. Enjoy! 

Yield: 2 mugs

Small sauce pot
Spoon
Cutting board
Knife 

1 cup granulated sugar
1 cup water
1 vanilla bean

1. In a sauce pot over medium-high heat, dissolve equal parts sugar and water.
2. Split and scrape the vanilla bean and add the seeds and pod to the pot.
3. Remove from heat and allow to cool completely before straining and decanting into the desired container. This can last in the fridge for up to a week.  
4. Enjoy!

This recipe was the inspiration for the lavender grey tea latte seen in With Love, Meghan.

2 shallow bowls for dipping 
Whisk
Non-stick pan
Spatula 

1 loaf milk bread, sliced (Texas toast works well too)
3 large eggs
1 cup half-and-half
Splash whole milk
1-2 teaspoons powdered sugar, plus more for serving
Ground cinnamon, to taste
Grated coconut
Salted butter, plus more for serving
Fresh fruit, for serving
Maple syrup, for serving

Optional: flower sprinkles, for serving 

1. In a shallow bowl, whisk together eggs, half-and-half, whole milk, cinnamon, and powdered sugar.
2. Put the coconut in another shallow bowl.
3. Meanwhile, place a non-stick pan over medium heat. Melt enough butter to coat the pan.
4. Toast each slice of bread for 1 minute or so to get the exterior a little crispy before adding to the custard mix.
5. Dip each bread slice in egg mixture and poke with a fork to allow the mix to get further into each slice, making sure to coat both sides.  
6. Dip each slice into the shredded coconut, making sure to coat both sides.
7. Place dipped bread into a hot pan with more butter and cook for about 4 minutes, flip, and continue to cook for another 4 minutes on the other side.
8. Repeat for the rest of the bread, adding more butter as needed.
9. Garnish with fresh fruit, butter, powdered sugar, maple syrup, and flower sprinkles if desired. 
   Yield: 2 servings

This recipe was the inspiration for the coconut French toast seen in With Love, Meghan.

Baking sheet
Parchment paper
Saucepan 
Measuring cups
Knives
Mixing bowls
Spatula 
Rolling pin
4 1/2-inch ring cutter
Pastry brush 
Spoons
Forks

1/4 cup unsalted butter
4 Granny Smith apples peeled, cored, and diced small
2/3 cup light brown sugar
2 teaspoons ground cinnamon
Juice of 1 lemon
Optional: Peeled and grated fresh ginger, to taste
Optional: Pinch cayenne
1/2 teaspoon kosher salt
3 teaspoons cornstarch
1 tablespoon water
1 sheet of thawed, but cold, store-bought puff pastry 
1 egg
Splash of milk
Turbinado sugar, to taste

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a shallow saucepan over medium heat, combine the butter, apples, brown sugar, cinnamon, salt, and lemon juice as well as the ginger and cayenne, if using.
3. Cook until most of the liquid reduces, about 10-12 minutes, and the apples have softened.
4. In a small bowl, mix together cornstarch and water to make a slurry.
5. Add this to the apple mixture, stirring as you go. Allow to cook for 2 minutes to thicken the filling. Remove from heat.
6. Set the apple filling aside and let it cool completely. Once it has come to room temperature, place it in the fridge and cover it with plastic for 25 minutes.
7. Once the filling is cool, unfold and roll out the puff pastry until smooth on a lightly floured surface until about 1/8-inch thick.
8. Using a 4 1/2-inch ring cutter, cut 6 circles. Transfer circles to the prepared sheet tray and keep cold while assembling. Note: If the puff pastry gets too soft, it becomes difficult to work with.
9. Scoop 1-2 heaping teaspoons of apple filling and lay in the center of the circle. Brush the edges with egg wash and fold over itself to form a half moon. Seal the edges by pressing with a fork and cut 2-3 slits on top.
10. Make the egg wash by whisking together the egg and the splash of milk.
11. Brush the top of each hand pie with the egg wash and top with a sprinkle of turbinado sugar.
12. Bake until pastry if puffed and golden, about 25-30 minutes.
13. Cool for 10 minutes before enjoying!
    Yield: 6 hand pies

This recipe was the inspiration for the apple hand pies seen in With Love, Meghan.

Aprons, to decorate
Fabric paint
Fabric markers
Paint brushes
Paint rollers
Palette, for paints
Assorted stencils
Stencil brushes 
Assorted cookie cutters
Cup of water 
Knife 
Cutting board 
Paper Towels

Citrus
Potato
Radish
Celery
Artichoke
Romaine
Onion
(or whatever you find in your fridge!)

Protect your work surface. 

1. Lay your apron on a flat surface and gather painting supplies.
2. Cut your produce. Some options include cutting the produce in half, cutting it longways, or cutting it with a cookie cutter.
3. Choose your painting tool. Options include paint brush, paint roller, or stencil brush, and apply paint to the flat side of the produce. Make sure there is a good, even layer of paint on it.
4. Press the flat side of the produce into the apron using your hands. If there are any blank spots, apply more paint to the produce and press it into the apron again.
5. Use stencils or fabric pens to add additional decorations.
6. Once the apron is decorated, let the paint fully dry before using. Then enjoy!

Tips: 

1. If you are using the cookie cutter, it works best with potatoes. Cut the potato into a slice no more than 1 1/2 inches tall, otherwise it will be difficult to remove from the cookie cutter.
2. Blot any cut produce on a paper towel to get rid of any excess water. Produce does not need to be fully dried, but excess water does hinder the adherence of the paint to the fabric. 

This guide was the inspiration for the custom aprons seen in With Love, Meghan.

Cutting board
Knife
Toaster
Microplane

1 slice toasted sourdough bread
Ricotta or mascarpone cheese, amount to taste
Meyer lemon
Apple butter, amount to taste
Thinly sliced apple, amount to taste
Extra-virgin olive oil, to taste
Sliced almonds, to taste
Flaky sea salt, to taste

1. Spread the toasted sourdough with a layer of cheese and top with Meyer lemon zest.
2. Spoon on and spread the apple butter.
3. Top with sliced apples and a drizzle of olive oil.
4. Sprinkle with sliced almonds and finish with flaky sea salt. 

5. Enjoy!

   Yield: 1 serving 

This recipe was the inspiration for the apple butter tartines seen in With Love, Meghan.

Sauce pot
Immersion blender 
Half sheet pan 
Parchment paper or silicone baking mat
Spoon/spatula/offset spatula 
Knives 
Cutting board
Sieve
Bowl

3 small Anna apples, peeled, cored, chopped (about 1 1/2 cups)
3 Fuji apples, peeled, cored, chopped (about 1/2 cup)
1 cup pomegranate seeds
1 cup pomegranate juice 
2 tablespoons lemon juice
1/4 teaspoon salt

1. Place the apples, pomegranate seeds, pomegranate juice, lemon juice, and salt in a pot to cover. Bring to a boil on a medium flame and allow to simmer for 30 minutes.
2. Once the fruit has softened, blend with an immersion blender into a smooth purée.
3. Pass the mixture through a fine mesh sieve.
4. Place mixture on a sheet tray lined with parchment paper or silicone baking mat and spread evenly with an offset spatula leaving a 1/2-inch to 1-inch border.
5. Bake at 250 degrees Fahrenheit for 1 to 1 1/2 hours, or until dry.
6. Let cool completely for 15 mins before enjoying.
7. Cut the dried and cooled lavashak into strips and roll with or without the parchment paper and store in an airtight container.  
   Yield: 1 serving 

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

Large braiser 
Twine 
Knives 
Cutting board 
Aluminum foil 
Probe thermometer 

1 5-to 6-pound roasting chicken
4-6 carrots, halved and cut into 2-inch pieces
1 yellow onion, peeled and quartered
6-8 stalks celery, cut into 2-inch pieces
1/2 bunch thyme
3 bulbs garlic, halved, divided
Olive oil, as needed
Kosher salt, to taste
Freshly ground black pepper, to taste
Few sprigs fresh sage leaves
Few sprigs rosemary 
2 fresh or dry bay leaves, divided
1/2 lemon
4-6 tablespoons unsalted butter, softened, to taste

1. Preheat the oven to 425 degrees Fahrenheit.
2. Pat the outside of the chicken dry.
3. Allow chicken to temper on the counter while you prepare your vegetables.
4. Arrange the vegetables in the bottom of the braiser and drizzle with olive oil, season with salt, and toss to coat. Nestle two bulbs of garlic in with the vegetables along with the thyme sprigs.
5. Pat dry chicken again with a paper towel. Drizzle the chicken with olive oil and liberally season the cavity and the outside of the chicken with salt and pepper.
6. Stuff the cavity with 1 halved bulb of garlic, fresh sage, rosemary, fresh bay leaf, and 1/2 of a lemon.
7. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
8. Breast-side up, gently work to release the skin from the meat of the bird.
9. Spread the butter between the skin and the meat and all over the exterior of the bird.
10. Tuck the last bay leaf under the skin of the bird.
11. Place seasoned and tied chicken on top of the vegetables breast-side up.
12. Roast the chicken for 60-90 minutes, legs toward the back of the oven, until the internal temperature is 165 degrees Fahrenheit, or until the juices run clear when you cut between a leg and thigh.
13. Allow chicken to rest for 15-20 minutes before carving and serving.
14. Enjoy!

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

Pre-glued book block
Endpaper
Utility knife
Ruler
Bone folder 
Paintbrush (for applying glue)
Bookbinding glue
Optional: ribbon
Book mull
Cutting mat
Pencil
Cardboard or bookboard (for cover)

Hinge spacer

Fabric spacer
Fabric (for cover)
Fabric cutter
Scissors
Weight/brick 
Wooden board

1. Prepare materials: Gather your materials for bookbinding and make sure your cutting mat is down.
2. Cut endpaper: Endpaper is what connects the cover to the book block. Measure a piece of endpaper to the size of two pieces of notebook paper side by side and mark with a pencil. Using a utility knife and a ruler, cut a piece of endpaper. Repeat this — you’ll have one piece for the front and one for the back. Fold the endpaper in half and create a crease using the bone folder.
3. Glue endpaper: Place your book block in front of you. Apply a thin but even layer of glue to the top of the book block with a paintbrush. Place the folded endpaper on top of the book block and use the bone folder to make sure it is evenly and firmly glued down. Repeat this on the other side of the book block using your second piece of endpaper.
4. Add ribbon bookmark (optional): Once your book block is prepared with endpaper, take your ribbon of choice and cut it to twice the length of the book block. Glue it to the spine of the book block and then fold it into the book. Trim as needed.
5. Attach bookbinding mull over spine: Once the ribbon bookmark is glued to the spine of the book block, take a piece of book mull that covers the spine and extends on each side of the book, about 1 inch. Apply glue evenly to the book mull and secure it across the spine. It is mesh, so use the bone folder when applying pressure to avoid getting glue on your hands.
6. Cut front and back cover from book board: Place the book board in front of you. Measure the length and width of the book block. Add 1/4 inch to the length of the book block. Use a ruler to mark those same measurements (width of block and length of block plus 1/4 inch) on your book board. Use a utility knife and ruler to cut the book board to those measurements. Repeat again so you have two identical book boards.
7. Cut spine from book board: Take the two book boards and sandwich the book block — measure the width of the spine plus one book board. Use the ruler to mark that measurement for the width of the spine and the same length as the book board for the length of the spine. Use a utility knife and ruler to cut the book block to those measurements.
8. Prepare fabric: Once you have your 3 pieces of book board cut to size, place your chosen fabric flat in front of you, color side down.
9. Glue spine book board to fabric: Place the spine book board in the middle of the fabric. Use the paintbrush to apply glue and glue it to the fabric.
10. Glue cover book boards to fabric: Apply glue to one of the book boards and use the hinge spacer to glue it in the right spot. Repeat on the other side of the spine.
11. Cut fabric to size: Line up the fabric spacer on the top of the book board (which is now glued to the fabric), and use the fabric cutter to cut the fabric along the spacer. Repeat this on all 4 sides. There should be about an inch of fabric extending from the glued-down book boards. Cut the corners off the fabric so they fold down easily.
12. Glue down the edges: Use a paintbrush to apply an even layer of glue to the fabric. Then fold it over the book board and press it down with the bone folder.
13. Glue the end pages to the cover: Place the book block inside the cover. Apply an even layer of glue to the end page on top of the book block and then press it into the book board. Use a bone folder to make sure it sticks evenly. Repeat this process on the other side of the book block.
14. Press to finish: Place your finished journal under a weighted board and let sit overnight. Then remove and enjoy!

This craft was the inspiration for the bookbinding craft in With Love, Meghan.

Cutting board 
Knife
Baking sheet
Parchment paper
Mortar and pestle

For the croutons: 
A few slices sourdough boule, cut or torn into large pieces
Olive oil

For the vinaigrette:
1 small shallot, minced
Fruit and seeds from 3 ripe passion fruit
Juice of 1 regular or Meyer lemon
Kosher salt, to taste
Splash of persimmon vinegar
1-2 cloves garlic, crushed
About 1/2 cup extra-virgin olive oil, plus more or less to taste
Honey, to taste

For the salad:
1/2 roast chicken, shredded, cold
5-6 cups fresh lettuce, cut irregularly 
Fresh flat-leaf parsley, chopped
Dates, pitted and chopped into small bite-sized pieces
Toasted pine nuts, to taste
Parmesan cheese, broken into chunks with a knife, to taste
Optional: nasturtium flowers, to garnish

For the croutons: 

1. Preheat the oven to 400 degrees Fahrenheit. 
2. Arrange the sourdough pieces on a baking sheet lined with parchment. 
3. Drizzle with olive oil and toss to coat.
4. Spread evenly on the baking sheet. 
5. Bake for 15-25 minutes shaking every 5 minutes or so until crispy and crunchy. 
6. Remove from the oven and set aside.

For the vinaigrette: 
1. Add the shallot and passion fruit into a mortar and pestle and grind. 
2. Add in the lemon juice and salt and stir with a spoon. 
3. Add a dash of persimmon vinegar followed by the two cloves garlic. 
4. Gently whisk in the extra-virgin olive oil. Taste and add honey. Adjust as needed with more olive oil, salt, vinegar, or lemon juice as well as honey. Work in small amounts until it is just right. Set aside.
5. Let the cloves of garlic steep in the dressing until ready to dress the salad and then remove.

For the salad: 
1. Start by dressing the chicken with a bit of the vinaigrette and a pinch of kosher salt. Toss to coat with hands. 
2. Put 1/3 of the croutons in a serving bowl and drizzle with a bit of vinaigrette. Toss with hand to coat. 
3. Add the lettuce, parsley, dates, pine nuts, and cheese along with the second 1/3 of the croutons. Drizzle with vinaigrette, season to taste with salt, and toss to coat. 
4. Add the dressed chicken and toss again. 
5. Top with the remaining parsley, dates, pine nuts, Parmesan, and croutons. 
6. Garnish with nasturtium flowers if using, serve alongside any remaining vinaigrette. 
7. Enjoy!
Yield: 3-4 servings

This recipe was the inspiration for the chicken and bread salad seen in With Love, Meghan.

Ice cream scoop
Champagne coupe

1 scoop sorbet (e.g., raspberry, lemon, or passion fruit)
3-4 ounces Champagne (or sparkling wine)
Optional garnishes: fresh berries, mint leaves, or edible flowers

1. Place the coupe glass in the freezer for about 10 minutes to ensure it’s cold.
2. Using an ice cream scoop, place one scoop of sorbet into the bottom of the coupe glass.
3. Slowly pour Champagne over the sorbet until the glass is about 3/4 full.
4. Decorate as desired using fresh berries, mint, or edible flowers.
5. Enjoy!
    

Servings: 1 float

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

Fork or muddler
Lemon juicer or reamer 
Knife
Cutting board

1/4 cup raspberries
1/2 cup freshly squeezed lemon juice plus lemon slices, for garnishing
2 tablespoons agave syrup plus more, to taste
Soda water
2 sprigs fresh basil

1. Muddle the raspberries in a large measuring cup with a fork or muddler.
2. Add the lemon juice to the measuring cup and stir.
3. Add agave and stir. Give it a quick taste and add more if needed.  
4. Fill two wine glasses 1/3 of the way with ice.
5. Divide the raspberry lemonade between the two glasses.
6. Top each glass with soda water.
7. Garnish with a sprig of fresh basil.
8. Enjoy!

Yield: 2 glasses

This recipe was the inspiration for the raspberry lemonade mocktail seen in With Love, Meghan.

Mixing bowl
Whisk
Parchment-lined baking sheet
Ice cream scoop (small)
Double boiler set up (sauce pot and heat-proof bowl)
Whisk or fork, for melting chocolate
Spoon, if using
Measuring spoons
Measuring cups

1/4 cup aquafaba (chickpea liquid)
1 can coconut condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups desiccated coconut
1/2 cup dark chocolate (vegan), melted
1 tablespoon coconut oil
Optional: flower sprinkles, for garnishing

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a medium mixing bowl, whisk the aquafaba until frothy.
3. Add the condensed coconut milk, vanilla extract, and salt.
4. Fold in the coconut until completely combined.
5. Using an ice cream scoop, scoop balls onto a parchment-lined baking sheet.
6. Bake for 20-25 minutes, or until lightly golden brown.
7. Remove from the oven and let them cool completely.
8. Melt the chocolate and the coconut oil using a double boiler and mix until smooth.
9. You can either dip the base of the macaroons in the chocolate allowing the excess to drip off before setting on a sheet tray OR using a spoon, drizzle chocolate over the macaroons.
10. If using, sprinkle with flower sprinkles here.
11. Place in the refrigerator for 10 minutes until set. 

12. Place on a platter and serve. Enjoy!

    Yield: 6-8 macaroons

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

1 tablespoon olive oil
1 teaspoon cumin seeds
1/2 teaspoon brown or black mustard seeds
15 fresh or dried curry leaves
1 teaspoon grated fresh ginger
1/2 teaspoon minced hot Indian or Thai green chili
1/2 tablespoon ground CCF Masala (coriander, cumin, and fennel ground into a fine powder)
1 teaspoon salt
1 teaspoon garam masala
1/4 teaspoon turmeric
1/8 teaspoon asafetida
3 cups cubes, peeled sweet potatoes (about 3 medium)
1 cup cauliflower florets (about 1/4 of medium head)
1/4 cup cashews
8 ounces French or regular green beans, cut into thirds
1 cup canned coconut milk, full fat
1/2 tablespoon cornstarch, potato starch, or tapioca starch
Chopped fresh cilantro leaves, for serving

1. In a large saucepan, heat the oil over medium heat. Add the cumin seeds and mustard seeds and cook until they pop, about 1 minute.
2. Add the curry leaves, ginger, and chili and cook, stirring for just 10 seconds to release the aromas from the spices.
3. Stir in the CCF masala, salt, garam masala, turmeric, and asafetida and cook until just combined and aromatic, about 30 seconds.
4. Add the sweet potato, cauliflower, cashews, and 1/2 cup water and bring to a simmer. Cover, reduce heat to medium-low, and simmer, stirring frequently, until the sweet potatoes just begin to soften, 3-5 minutes.
5. Add the green beans, cover, and cook until all the vegetables are tender, about 2 minutes longer. Note: If the mixture looks dry, add a few splashes of water.
6. Stir in the coconut milk and simmer, uncovered, until the flavors have come together and the sweet potatoes are tender, about 10-12 minutes.
7. For a thicker sauce, whisk together the cornstarch and 1 tablespoon of water until smooth. Stir the mixture into the curry and cook until it has thickened, about 2-4 minutes. 

8. Divide curry among bowls and top with fresh cilantro leaves.

   Yield: 4 servings

This recipe was the inspiration for the sweet potato and green bean curry seen in With Love, Meghan.
Recipe courtesy of JoyFull by Radhi Devlukia

2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon raw organic sugar
1/2 tablespoon instant yeast
1 cup plain vegan yogurt (coconut yogurt, Harmless Harvest)
1 tablespoon avocado oil, plus more for kneading
Topping options: vegan butter, kalonji seeds (nigella seeds), fresh cilantro, chopped hot Indian green chilies, or Thai green chilies

1. In a large bowl, whisk together the flour, baking powder, salt, sugar, and yeast.
2. Add the yogurt and combine with a fork until the dough is shaggy and the fork becomes difficult to move in the dough.
3. Add 3 1/2 tablespoons of water, 1 tablespoon at a time, using your hands to gently knead into the dough.
4. Lightly dust a clean work surface with flour. Turn out the dough, lightly oil your hands, and knead the dough for 4-5 minutes. (Alternatively, you could do this in a stand mixer fitted with a dough hook). It will start out quite sticky, but as you continue kneading it will become soft and pliable.
5. Oil a large bowl, place the dough in the bowl, and cover with a clean kitchen towel. Let the dough rest in a warm place until it rises and just about doubles, about 45 minutes to 1 hour.
6. After an hour, punch down the dough. Turn it back out onto a work surface and divide into 12 equal pieces, about 2 ounces each. Roll the dough pieces into smooth balls by using your fingers as a “cage” over each ball. Cover the finished dough balls with a kitchen towel to prevent them from drying out and repeat with remaining dough.
7. Heat a large cast iron skillet over medium heat.
8. Using a rolling pin, roll each piece of dough into an oval shape. The dough will keep pulling and bouncing back but keep rolling outward and creating even thickness all around, just shy of 1/4 inch, or a little thicker if you like.
9. Place the naan in a hot skillet and cook until bubbles begin to form on the top, about 30-45 seconds, then flip. The naan should start to puff up; you can gently press down with a spatula in the areas that it doesn’t puff to encourage them. Cook on the second side for another 30 seconds. Repeat with remaining dough. 

10. Top the naan with any combination of butter, nigella seeds, cilantro, or chilies.

    Yield: 12 7-inch naan

This recipe was the inspiration for the naan seen in With Love, Meghan.
Recipe courtesy of JoyFull by Radhi Devlukia.

1 to 2 black tea bags (optional)
1 teaspoon homemade Chai Masala 
1 sprig fresh mint leaves
Optional: 1/4 teaspoon minced or grated fresh ginger 
1 cup unsweetened vegan milk
1 teaspoon coconut sugar, plus more to taste

1. In a medium saucepan, bring 1/4 cup water to boil over high heat.
2. Add the tea bags (if using), the masala, mint, and ginger and return to boil.
3. Reduce heat to a simmer, then immediately return the mixture to boil.
4. Repeat this once more and then bring the mixture back to a simmer.
5. Stir in the milk and sugar and return to boil once more.
6. Remove the pan from the heat and strain half the mixture over a mug. Do the same with a second mug and serve.

3 tablespoons ground ginger
2 tablespoons ground cardamom
1 tablespoon freshly ground black pepper
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 1/2 teaspoon ground nutmeg

1. Use a mortar and pestle or spice grinder to grind spices into a fine powder.
2. Transfer the mixture to a tightly sealed jar and store for up to 2 weeks.

This recipe was the inspiration for the masala chai seen in With Love, Meghan.
Recipe courtesy of JoyFull by Radhi Devlukia.

Double boiler (sauce pot and heat-proof bowl)
12-inch wooden soap mold with silicon/rubber liner
Bench scraper
Cutting board
Thermometer
Measuring cups and spoons 
Spatulas or large spoons
Toothpicks
Oven mitts
Pot holders/trivets 
Bench scraper or knife (for trimming set soap)

1 pound of melt-and-pour soap base per soap mold
2 tablespoons of olive oil
6-10 drops essential oils, options include:
Lavender
Eucalyptus
Tea tree
Peppermint
Lemongrass
Rosemary
Orange

2 tablespoons exfoliant of choice, options include:
Coffee grounds
Clay
Pumice
Oatmeal

2-3 tablespoons decorative items of choice, options include: 
Lavender buds
Dried citrus peels
Dried citrus slices
Tea leaves
Cosmetic-grade dried flower varieties 

1. Gather the materials: It is important to decide what essential oils, exfoliants, and decorations for the top of the soap that you’d like in advance. Once the soap base is melted and removed from the heat, it will cool and start to set within 5-10 minutes, so you’ll want to have your materials for mixing in prepped ahead of time.
2. Heat the water: Fill a saucepan with 4 cups and put it on the heat.
3. Cut the soap: Using the bench scraper and a cutting board, chop the melt-and-pour soap base into approximately 1-inch cubes. Chopping into cubes first allows the soap base to melt evenly.
4. Start double boiling: Transfer the cubes into a glass bowl. Once the water is simmering, place the glass bowl containing the cubes on top of the saucepan to create a double boiler.
5. Set up the thermometer: Add your thermometer to the side of the glass bowl to monitor the temperature. The goal is to keep the temperature of the soap base between 130-150 degrees Fahrenheit.
6. Melting the soap base: Keep an eye on the melting soap base and stir regularly. If the temperature goes above 150 degrees Fahrenheit, turn off the heat. The soap base will continue melting while giving the temperature a chance to go down. This process should take approximately 20-25 minutes. If a film forms on top of the soap, mix it into the rest of the soap and it will melt.
7. Add olive oil: Once the soap base is completely or almost completely melted, add in 2 tablespoons of olive oil. It’s fine to do this step while the soap base is still on the double boiler. Mix the olive oil into the soap base until it is completely integrated.
8. Remove the soap base from the heat: Remove the glass bowl of melted soap base from the heat and place on a hot pad. The soap base hardens relatively quickly so you will want to add mix-ins and pour into the soap mold within minutes of removing from the heat.
9. Add the mix-ins: Add any essential oils or exfoliants to the melted soap base. Per pound of soap base, use between 4-6 drops of preferred essential oil and 2 tablespoons of preferred exfoliant.
10. Pour into the mold: Using oven mitts, pour the melted soap base into the soap mold.
11. Decorate the soap: Once the soap is in the mold, use any herbs, dried fruit, or flowers to decorate the top of the soap. The melted soap sets up rather quickly, so complete this step within 1-2 minutes of pouring the soap. Use a toothpick to remove any bubbles that might have formed on the edges of the poured soap.
12. Let the soap set: Once your soap is poured and decorated, set aside to harden. Allow the soap to set for several hours.
13. Remove from the mold: Once the soap is ready, remove it from the mold and place it on a cutting board. Use a small kitchen knife to trim the top corners of the soap, which may have formed some bubbles.
14. Cut the soap: Use the bench scraper to cut the soap into pieces.
15. Enjoy! 

This guide was the inspiration for the olive oil soap craft seen in With Love, Meghan.

Cold Press juicer
Measuring cups 

1 whole English cucumber     
1 bunch celery, chopped 
1/2 head romaine lettuce, chopped 
3 green apples (skin on), core removed
5 leaves lacinato kale, chopped
1 lime, peel and pith removed 
1 orange, peel and pith removed
11/2 cups mint leaves 
2 tablespoons fresh ginger 

1. Fit a receptacle to catch pulp from the juicer on one side and a liquid measuring cup to catch the juice on the other.
2. Feed prepped ingredients through the juicer. The kale leaves and mint leaves will need additional ingredients to help them along, so add them midway through the process.
3. Strain if desired.
4. Serve and enjoy!
    

Servings: 5 cups

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

Mandolin
Kitchen towels
Dutch oven or heavy-bottomed pot
Candy thermometer
Mixing bowl
Tongs or spider
Paper towels 

2-4 russet potatoes, skin on
1 teaspoon kosher salt or crushed flaky sea salt
1 teaspoon flaky sea salt 
1 tablespoon white wine vinegar powder, held in a small tea strainer for even coating
1 quart avocado oil, for frying
Optional: 1 sprig rosemary, for garnishing
Optional: 4 sprigs thyme, for garnishing

1. Slice potatoes on a mandolin to 1/16-inch thickness.
2. Hold in cold/ice water for 30 minutes for starches to release
3. Rinse potatoes and pat dry on kitchen towels, and allow to air dry for about 5 minutes.
4. Heat oil in a Dutch oven over medium heat until approximately 325 degrees Fahrenheit.
5. Fry potatoes one single layer at a time, about 12-16 slices, to not overcrowd the pot and allow for even frying. Fry potatoes for about 2-3 minutes per batch.
6. Remove chips with a spider. Place on a plate lined with paper towels to collect excess oil. Leave about 20-30 seconds.
7. Move chips into a large bowl. Moving quickly, as the flavors distribute more evenly the warmer the chips are, sprinkle with salt, vinegar powder and, if using, the leaves from the sprigs of thyme or rosemary. Gently toss to evenly distribute.
8. Repeat until all potatoes are fried.
9. Finish with additional flaky sea salt. Serve.
   Yield: 2-4 servings

This recipe was the inspiration for the salt and vinegar crisps seen in With Love, Meghan.

Parchment paper

8 ounces cultured butter with sea salt, room temperature 
1 tablespoon fresh basil, chopped
1 tablespoon fresh marjoram, chopped
1 lemon, zested
2 bulbs roasted garlic, chopped, recipe follows
1/2 teaspoon black pepper

1. In a large mixing bowl, combine room-temperature butter with remaining ingredients until smooth and homogenous, about 30 seconds. A sturdy spoon or spatula will get the job done.
2. Transfer the butter with a spoon or spatula onto a piece of parchment paper and create a rough log shape.
3. Gently roll the log into parchment paper, twisting the ends to make the log tighter and smoother. Place in the refrigerator for at least 4 hours or overnight to chill.
4. To serve, slice and serve on a small plate with a butter knife. Allow to soften at least 30 minutes before spreading.
5. Enjoy!

1 4-kilogram halibut — (110 grams per portion from the large filet)
Halibut brine (recipe below)
Halibut broth (recipe below)
Blanched vegetables and sea vegetables, divided (recipe below)
Nasturtium oil (recipe follows)
Littleneck and Manila clams (preparation recipe below)
Olive oil, as needed
Salt, to taste
Baby nasturtium leaves, for garnishing
Sea purslane, for garnishing
Dill tips, for garnishing
Fennel flowers, for garnishing
Bronze fennel fronds, for garnishing
Sea fennel fronds, for garnishing
Fennel pollen, to taste
Lemon zest, to taste

1. Transfer the portions of fish into a deep tray.
2. Add the brine and brine for 6 minutes.
3. Drain the deep tray.
4. Pat fish dry with a paper towel.
5. Poach the halibut for 7-10 minutes (depending on the thickness in your broth) at 150 degrees Fahrenheit.
6. Combine the blanched vegetables and sea vegetables in a small saucepan over medium heat.
7. Add a dash of halibut broth and a drizzle of nasturtium oil to the vegetables. Then season with salt and fennel pollen. Set aside.
8. In a separate small pan, gently warm the littleneck and Manila clams in clam juice.
9. In a small saucepan, gently warm 100 grams of halibut broth with a dash of olive oil.
10. Remove the halibut from the broth and pan with the warmed halibut broth and olive oil.
11. To plate: In the center of the plate, spoon the vegetables and sea vegetables, creating a flat circle. Make sure to reserve a few vegetables as garnish.
12. Lay the piece of fish on top and arrange the reserved vegetables around it.
13. Finish by placing the littleneck and Manila clams on top of and around the fish.
14. Add herbs and lemon zest.
15. Add a dessert spoonful of nasturtium oil into a sauce jug, then add the broth.
16. Repeat with the other portions of fish.
17. Once you’re ready to serve, pour the warm halibut broth and nasturtium oil mixture around the fish.
18. Enjoy!

500 grams water
50 grams rock salt
Fresh thyme
Fresh garlic 
Fresh rosemary 
1 bay leaf

1. Add salt and water to a pan.
2. Bring salt and water to a boil in the pan.
3. Add the aromatics to the pan.
4. Leave to cool.

Halibut bones, broken down and rinsed, changing the water every 10 minutes for 1 hour
100 grams grapeseed oil
250 grams carrot, thinly sliced
250 grams celery sticks, thinly sliced
200 grams fennel, thinly sliced
200 grams leeks, thinly sliced
200 grams banana shallots, thinly sliced
250 grams button mushrooms, thinly sliced, divided
8 spring onions, thinly sliced, divided
4 garlic cloves, sliced
8 sprigs fresh thyme
2 sprigs fresh rosemary
375 grams white wine
500 grams chicken stock
500 grams water
Chervil
Parsley
Dill
Coriander seeds
White peppercorns
1 bay leaf
White wine vinegar
Lemon
Shellfish cooking liquid (from cooking littleneck and Manila clams)
Salt, to taste

1. Heat the oil in a saucepan over medium heat.
2. Add the vegetables and garlic, reserving half the mushrooms and spring onions for later.
3. Season lightly, and sweat them down without any color until tender.
4. Add thyme, rosemary, and white wine and reduce by half.
5. Once reduced by half, add both stocks and bring to a boil.
6. Reduce by half again, then pass the liquid through a fine-mesh sieve into a medium saucepan.
7. To finish the broth, add the reserved mushrooms and spring onions and allow to infuse for 5 minutes.
8. Season to taste with the shellfish cooking juices and salt.

2 young zucchinis
2 stalks celery, with the tougher ribs peeled
1 fennel head
1 daikon radish
1 bunch broccolini
1 head kohlrabi
1 Tokyo turnip
1/2 head romanesco
2 patty pan squashes

(feel free to swap out for other in-season vegetables!)

1. Peel and wash all the vegetables.
2. Fill a pan with seasoned water and bring to a boil.
3. Cut each vegetable into 1/2-inch diamonds.
4. Blanch the vegetables until tender.
5. Refresh in ice water.

25 grams sea beans
25 grams sea purslane 

1. Wash, trim, and pick the sea leaves. 

500 grams Manila clams
500 grams littleneck clams
Halibut broth, enough to cover the bottom of the pan 

1. Put the shellfish in a pan on the stove.
2. Once warm, add in enough halibut broth to cover the bottom of the pan, and cover the whole pan with a lid.
3. Steam the shellfish until the shells open up, about 3 minutes.
4. Pour the liquid from the shells into a bowl set over ice to chill immediately.
5. Once chilled, strain through a fine-mesh sieve and a muslin cloth to remove any debris.
6. Remove the meat from the shells.
7. Remove and discard the skirt from the Manila clams and cut the clams on a bias.
8. Transfer to a container with some of the chilled cooking liquid.
9. Remove Manila clams from shells.
10. Transfer to a container with some of the chilled cooking liquid.
11. Set aside until ready to use. 

200 grams nasturtiums 
300 grams vegetable oil
10 grams sugar
10 grams salt

1. Combine all the ingredients together and blend in a food processor until the mix resembles a purée.
2. Prepare a bowl over ice. Pass the purée through a fine sieve into the bowl.
3. Allow the liquid to cool.
4. When cool, pour the liquid into a plastic sealed piping bag, hang to allow the water and oil to separate.
5. When the water has drained to the bottom of the bag, cut a small hole and allow the water to be slowly released. Reserve the oil until needed.

500 grams halibut broth from above
10 grams Chardonnay vinegar or white wine vinegar 
1 tablespoon olive oil

Lemon

Parsley
Salt to taste 

1. Layer all the vegetables in a medium saucepan, carrots, onions, celery, and fennel and cover with cold water.
2. Bring to the boil and then add the aromatics, then simmer for 20 minutes. Remove from the heat.
3. Add the white wine and bring back to the boil. Remove from the heat. Add slice of lemon and parsley. Place in the fridge to allow to cool and infuse for 24 hours.
4. Pass through a fine sieve.

Yield: Serves 4

Recipe courtesy of Chef Clare Smyth.

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

Stand mixer with hook attachment
Digital scale
Mixing bowls
Whisk
Spatula
Bench scraper
Pastry brush
3 x 9-inch cast iron Dutch oven
Parchment paper collars

For the dough:

640 grams cake flour 
64 grams superfine sugar
12 grams salt
12 grams powdered milk
4 grams Voatsiperifery pepper, ground
60 grams large beaten egg
252 grams water
12 grams instant fresh yeast (or 36 grams fresh yeast)
140 grams olive oil, plus more for greasing the pan
320 grams egg wash, for brushing 
Fresh rosemary, chopped
Crushed flaky sea salt, to taste

For the egg wash:
4 eggs
80 grams milk
40 grams water

1. Put all the dry ingredients into the bowl of a stand mixer fitted with the dough hook attachment and mix on lowest speed until blended. Then add the eggs.
2. In a separate bowl, combine the water, yeast, and olive oil.
3. Pour the wet mixture into the bowl of the stand mixture and mix to combine. Gradually increase the speed to 4 and mix for 4 minutes. Increase the speed to 6 and mix for another 3 minutes. When the dough is smooth, remove and roll it into a ball.
4. Cover with cling film and leave to rise in a warm place for 1 1/2 hours.
5. Prepare the Dutch ovens by drizzling the bottom of each with olive oil. Use a paper towel to spread it around the bottom and sides of the pan. Fit each with a circle of parchment in the base and two parchment paper collars around the sides.
6. Knock back the dough and then portion and roll into 30-gram balls of dough. Place the shaped dough into the Dutch oven fitted with parchment paper collars and leave to proof until it’s doubled in size.
7. Preheat the oven to 375 degrees Fahrenheit with convection if your oven allows for it.
8. Brush the dough with the egg wash and bake for 10 minutes.
9. Remove the pan from the oven, brush the dough with egg wash again, turn and place back in the oven for another 10 minutes.
10. Remove the dough and leave to cool on a wire rack, brush with the olive oil, and sprinkle with crushed flaky sea salt on top.

Recipe courtesy of Chef Clare Smyth.
This recipe was the inspiration for the Parker House rolls seen in With Love, Meghan.

Parchment
Baking sheet
Wooden spoon 
Electric mixer
Large mixing bowl 
Medium mixing bowl
Small cookie scoop (about 1/2 ounce)
Measuring spoons
Small spoons

1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 egg yolk
1 teaspoon vanilla extract
Zest of 1/2 lemon
1 1/4 cups all-purpose flour
Pinch of salt
Raspberry preserves or preserve of choice
Optional: extra granulated sugar for coating 

1. Preheat the oven to 325 degrees Fahrenheit.
2. Prepare a cookie sheet and line with parchment paper. Set aside.
3. In a large bowl, cream together the butter and both sugars using an electric mixer. Alternatively, this can be mixed by hand using a wooden spoon with a little elbow grease.
4. Add the egg yolk and vanilla, and mix until combined.
5. Add the flour and salt, and continue to mix until the dough forms.
6. Scoop the dough with a small cookie scoop, about a 1/2-ounce OR 2 teaspoons in size.
7. Roll the dough into a small ball and toss in granulated sugar, if using.
8. Using your thumb, press in the center to make a small well. Repeat this process until you have all your cookies on your sheet tray.
9. Fill each cookie with about a 1/2 teaspoon of preserve of your choice.
10. Bake the cookies for about 7-10 minutes, or until lightly golden brown.
11. Allow to cool completely and enjoy!

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

Mixing bowl
Spoon or whisk
Silicone molds 
Spray bottle
Measuring cups 
Silk sachets (optional)

1 cup baking soda
1-5 drops essential oil (e.g., lavender, eucalyptus, tea tree, peppermint, lemongrass, rosemary, orange)
Optional: 1 tablespoon citric acid  
Optional: dried flowers, dehydrated citrus, fresh or dried herbs 
Water

1. In a bowl, combine the 1 cup baking soda with a few drops of your chosen essential oil. Stir well to evenly distribute the oil throughout the baking soda. If you would like to use citric acid, which creates a fizzing action, add 1 tablespoon citric acid to the mixture.
2. If using, add and mix in the dried flowers or herbs.
3. Gradually add small amounts of water to the dry mixture, just a few drops at a time. You will likely need anywhere from 1/4 cup to 1/4 cup total. The goal is to lightly dampen the mixture without causing it to fizz.  If you are not using citric acid, you can be a little less careful when adding water in. You want the texture to resemble damp sand — it should hold together when you press it, but not start to react immediately.
4. Once your mixture has the right consistency, pack it tightly into molds. You can use silicone molds, an ice cube tray, or even a muffin tin. Press the mixture in firmly to ensure it holds its shape.
5. Allow the shower soothers to dry in the molds for several hours or overnight. If you’re using a silicone mold, you can gently remove them after a few hours, but it’s best to leave them to dry completely before handling.

6. Once dried, remove your shower soothers from the molds. Store them in an airtight container until you’re ready to use them. If you added any dried flowers, dehydrated citrus, or herbs, and are worried about them going down the drain, simply put each individual steamer in a silk sachet.

    

This guide was the inspiration for the shower soothers craft seen in With Love, Meghan.

Kitchen shears
Kitchen towels, for spines
Cutting board
Platter
Crushed ice

Whole Santa Barbara sea urchin
Salt water, for rinsing
Limes, both their juice and zest, to taste
Extra virgin olive oil, to taste
Flaky sea salt, to taste
Crushed ice, to serve

1. Using kitchen shears, carefully cut around the bottom base of the sea urchin removing the beak and innards, leaving the lobes. Use a kitchen towel to protect your hands as the spines will stain.
2. Rinse the entire urchin in salt water, leaving lobes in the shell and intact.
3. Arrange on a tray of crushed ice.
4. Dress with a squeeze of lime juice, a bit of lime zest, a drizzle of olive oil, and a pinch of flaky sea salt. 
   Enjoy!

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

Cutting board
Knife
Platter

Baguette slices, toasted (roughly 1/2- to 1-inch thick)
Tomatoes, seeded and chopped 
Flaky sea salt, to taste
Extra-virgin olive oil, to taste
Tinned Boquerones fillets
Freshly cracked black pepper, to taste
Flat leaf parsley leaves, to garnish

1. To build a toast: Spoon some chopped tomato on top of a toasted baguette slice.
2. Season with flaky sea salt and drizzle with extra virgin olive oil to taste.
3. Arrange 1-2 Boquerones fillets on top of the tomatoes.
4. Finish with a few turns of freshly cracked black pepper and a leaf or two of flat-leaf parsley.
5. Repeat to the desired number of toasts based on party size.
6. Arrange on a platter and enjoy!

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

Cutting board
Knife
Platter

Baguette slices, toasted (roughly 1/2-to 1-inch thick)
Jarred Piquillo peppers, cut to fit the size of the baguette slices
Blue cheese of choice, crumbled, amount to taste 
Extra-virgin olive oil, to taste
Optional: Flaky sea salt, to taste

1. To build a toast: Lay a piece of Piquillo pepper on top of a toasted baguette slice.
2. Sprinkle with blue cheese crumbles.
3. Drizzle with extra virgin olive oil.
4. Season to taste with flaky sea salt.
5. Repeat to the desired number of toasts based on party size.
6. Arrange on a platter and enjoy!

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

Cutting board
Knife
Baking sheet
Stock pot
Ladle
Fine mesh sieve, for straining stock
Grater
Small saucepan
Wooden spoon
Paella pan

For the fish stock:
2 pounds of lobster heads
Bones of 1 whole red snapper, including the head, washed well (you can also use the whole fish if desired)
4 fresh flat-leaf parsley sprigs
1 Spanish onion, peeled and halved
1 leek, halved and well washed, outer leaves removed
3 tablespoons Spanish extra-virgin olive oil
1 cup dry white wine

For the sofrito:
2 large ripe plum tomatoes
6 tablespoons Spanish extra-virgin olive oil
1 small Spanish onion, finely chopped
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pimenton (Spanish sweet paprika)
1 bay leaf

1 small Maine lobster (1 to 1 1/2 pound)
2 tablespoons Spanish extra-virgin olive oil
6 ounces fresh squid, cut into small pieces
1 garlic clove, finely chopped
Pinch of Spanish saffron threads
1 tablespoon kosher salt, plus more to taste
1 cup Spanish Bomba or Calasparra rice

1. Preheat oven to 350 degrees Fahrenheit.
2. To make the fish stock, cut the lobster heads in half and place on a baking sheet. Transfer to the oven and roast until golden brown, about 30 minutes.
3. In a stockpot over high heat, combine 3 quarts water, the fish bones, and the lobster heads and bring to a boil. Using a ladle, remove the white foam that forms on the surface (this will give you a cleaner, clearer stock).
4. Reduce the heat to low and add the parsley, onion, leek, olive oil, and white wine. Simmer, skimming the surface occasionally if any more foam appears, for 30 minutes.
5. Remove the pot from the heat and let the stock rest for 10 minutes. Strain the stock and discard the solids. The stock can be stored, covered, in the refrigerator for up to 1 week.
6. To make the sofrito, cut the tomatoes in half crosswise. Place a grater over a bowl. Rub the cut sides of the tomato halves against the grater until all the flesh is grated. Discard the skin.
7. In a small saucepan over medium-low heat, warm the olive oil. Add the onion, sugar, and salt. Cook, stirring occasionally with a wooden spoon, until the onion becomes soft and tender and turns a light brown color, about 45 minutes. You want the onions to caramelize. If they get too dark, add a few teaspoons of water to keep them from burning while they cook.
8. Add the grated tomato, pimenton, and bay leaf to the pan. Cook for another 20 minutes over medium heat. You’ll know your sofrito is ready when the tomato has broken down and deepened in color, and the oil is separated from the sauce.
9. To assemble the dish, using a very sharp knife, separate the lobster head from the body. Cut the lobster head in half, putting the blade between the eyes. Slice through the head cleanly, then cut it into quarters, and cut the claws in half. Cut the tail into 6 medallions.
10. In a paella pan over high heat, warm the olive oil. Add the lobster medallions and sear for 1 minute. Remove the lobster from the pan and set aside. Add the squid to the pan and sear for 15 seconds. Add 1/4 cup of the sofrito to the squid, stir and cook for 1 minute. Add the garlic, reduce the heat to low, and cook for 3 minutes more.
11. Pour in 4 cups of the fish stock, increase the heat to high and bring to a boil. Crush the saffron and add it to the pan. Season with the salt. (You want it to be a little bit salty; the rice will balance out the saltiness.)
12. Add the rice, taking care not to dump it in a pile; spread it evenly around the pan. Cook for 5 minutes over high heat, stirring frequently with a wooden spoon. You’ll see the rice floating around the pan at this stage. If it’s not, the mixture is too dry and you should add another 1/2 cup stock or water.
13. Place the lobster head, claws, and medallions on top and reduce the heat to low. After this point, you should never put your finger or anything else in the rice. If you do, you will break the natural film that forms on top of the paella and the rice will cook unevenly. Maintaining a slow boil, cook until all the liquid is absorbed, about 10 minutes.

14. Set the paella aside for 3 minutes, then serve immediately.

    Yield: Serves 4

Recipe courtesy of José Andrés.

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