Serves 3 - 4. A colorful mix of bell peppers, sweet potatoes, onions, and poblanos, cooked until tender and tossed with classic Tex-Mex spices.

A Texas take on a classic Cajun shrimp boil, loaded with Gulf shrimp, smoky potatoes, roasted summer vegetables, and plenty of spiced butter for dipping and soaking up with focaccia.

A vibrant beet-forward hummus with natural sweetness from roasted red beets and a striking ruby color. Seasoned with fragrant za’atar, then topped with toasted pistachios and bits of dried orange for crunch and a bright citrus finish.