Harness the Moon’s Energy: 8 Recipes for Every Lunar Phase 🌙✨

• 1-1/2 cups heavy cream
• 2 tbsp dried lavender buds culinary-grade
• 8 oz dark chocolate (70% cocoa), finely chopped
• 3 egg yolks large
• 3 tbsp sugar
• 1 tsp vanilla extract
• Edible flowers or powdered sugar for garnish

• 1-1/2 cups arborio rice
• 4 cups vegetable broth warmed
• 1 small onion finely diced
• 2 tbsp olive oil
• 1 clove garlic minced
• ½ cup dry white wine optional, or substitute with more broth
• Zest and juice of 1 large lemon
• ½ cup Parmesan cheese grated
• 2 tbsp butter
• 1 cup fresh basil leaves chopped
• Salt and pepper to taste
• Extra basil leaves and lemon slices for garnish

• 8 small taco shells soft or hard, crescent-shaped
• 1 lb ground chicken or turkey
• 1 tbsp olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 tbsp chipotle chili powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ½ cup tomato sauce
• 1 cup lettuce shredded
• 1 cup cheddar cheese shredded
• ½ cup tomatoes diced
• ½ cup sour cream
• 1 avocado sliced
• 2 tbsp fresh cilantro chopped

For the Salmon

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• ½ cup panko breadcrumbs
• 2 tbsp fresh dill chopped
• 2 tbsp fresh parsley chopped
• 1 tsp lemon zest
• ½ tsp garlic powder
• Salt and pepper to taste

For the Wild Rice

• 1 cup wild rice
• 2-1/2 cups water or vegetable broth
• 1 tbsp butter
• ½ tsp salt

Optional Garnish

• Lemon wedges
• Additional fresh herbs

For the Crust

• 1-1/4 cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• ½ cup unsalted butter cold and cubed
• 3-4 tbsp ice water

For the Lemon Filling

• 1 cup sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 1-1/2 cups water
• 3 large egg yolks lightly beaten
• 2 tbsp butter unsalted
• ½ cup lemon juice freshly squeezed, about 3 lemons
• 1 tbsp lemon zest

For the Meringue

• 3 egg whites large
• ¼ tsp cream of tartar
• ½ cup sugar

• 1 medium butternut squash peeled, seeded, and cubed
• 2 medium sweet potatoes peeled and cubed
• 1 large carrot peeled and chopped
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and pepper to taste
• ½ cup toasted pumpkin seeds for garnish
• Fresh thyme sprigs for garnish Optiona

• 4 cups mixed greens (spinach, arugula, and kale)
• 1 cup radishes thinly sliced
• 1 cucumber sliced into half-moons
• 1 avocado sliced
• ½ cup pomegranate seeds
• ¼ cup sunflower seeds toasted
• ¼ cup red onion thinly sliced

For the Lemon-Ginger Vinaigrette

• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp fresh ginger grated
• 1 tsp honey (or maple syrup for vegan option)
• ¼ tsp salt
• ¼ tsp black pepper

• 2 cups milk dairy or plant-based, such as almond or oat milk
• 2 bags black tea or 2 tsp loose leaf black tea
• 1 cinnamon stick
• 4 cardamom pods slightly crushed
• 3 whole cloves
• 1 small piece fresh ginger about 1 inch, sliced
• 1 tsp vanilla extract
• 1-2 tbsp honey or maple syrup for vegan option (adjust to taste)
• Ground cinnamon for garnish