There are two things I need to make an incredible dinner - a stocked pantry and farm-fresh inspiration!This week brought a rainbow of veggies to the farm stand. I used them to create a chopped summer salad with a tomato vinaigrette. I added grilled lemon chicken for protein, plus some crumbled feta and oil-cured olives for salt and tang. Tonight’s cocktail is a fan favorite! LunaGrown Pear Jam “Bee’s Knees”Combine in a cocktail shaker over ice: 2 oz gin, 1 oz fresh lemon juice, 1/2 oz elderflower liqueur, 2-3 t LunaGrown Pear jam. Shake very well, then strain into a...Read More