STEP 1 Preheat oven to 350˚F. Grease a standard loaf pan. Cut a piece of parchment paper to fit the bottom and long sides of pan with a little overhang.

STEP 2 Whisk together flour, sugar, baking powder, baking soda, salt and lemon zest in a medium size bowl.

STEP 3 In a separate bowl whisk together olive oil, milk, honey, vinegar and vanilla.

STEP 4 Add wet mixture to dry and stir with a spatula until incorporated, about 1 minute.

STEP 5 Spread cake batter into prepared pan and bake on center rack for about 45 minutes or until it is dark golden brown and a toothpick inserted into the center comes out clean.

STEP 6 To make Honey-Lemon Syrup simply whisk together the lemon juice and honey until dissolved.

STEP 7 When cake is done remove from oven cool cake in pan on cool rack for 10 minutes. Brush top of cake with honey-lemon syrup while it is still warm. Lift cake out of pan using the parchment paper overhang and cool to room temperature.

STEP 8 To make lemon glaze, whisk lemon juice and powdered sugar until smooth. Start with 1-1/2 tablespoons of lemon juice and add more if glaze seems too thick. Pour glaze over cooled cake.

STEP 9 Optionally decorate top of cake with fresh figs, raspberries and edible flowers.

STEP 10 Cut and serve. Store cake covered at room temperature without fresh fruit for up to 1 week.

STEP 1 Melt the butter with 2 tbs. of olive oil in a large cast iron frying pan.

STEP 2 Sauté the onion, garlic, celery, and zucchini until the tender.

STEP 3 Add the shrimp and sauté, for 1 to 2 minutes.

STEP 4 Place the mixture into a mixing bowl; add the parsley and basil, seasonings, grated cheese, lemon zest and 2 eggs; mix well. Blend in the bread crumbs.

STEP 5 Shape into balls about 1 inch in diameter.

STEP 6 Beat the remaining 2 eggs in a small, shallow bowl and place the seasoned bread crumbs in another shallow bowl.

STEP 7 Heat a few tbs. of olive oil in a large cast iron frying pan.

STEP 8 Dip and coat each shrimp ball in the egg mixture, then roll in the bread crumbs.

STEP 9 Fry in the skillet over a medium heat until a beautiful golden color appears on all sides.

STEP 10 Place in a dish prepared with paper towels.

STEP 11 Serve with extra grated cheese and lemon wedges.

STEP 1 Add all ingredients to a bowl and whisk well. Alternatively, place all ingredients in a glass jar, seal jar and shake vigorously for 10 seconds.

STEP 2 Cook pasta according to package directions.

STEP 3 Heat 2 tbsp of herbed lemon olive oil in a pan heated to medium. Sauté onions for 5 minutes, stirring often. Add garlic and continue to cook for 2-3 minutes, stirring frequently to prevent garlic from burning.

STEP 4 Add in 4 more tbsp of the oil, then add the broccoli. Cook for a few minutes, until slightly softened.

STEP 5 Add mushrooms and sun-dried tomatoes. Cook until mushrooms are softened.

STEP 6 Add whole cherry tomatoes, oregano, parsley, red pepper flakes, salt and black pepper. Stir well and cook until tomatoes are softened.

STEP 7  Add roasted red peppers, artichokes, and olives. Pour in remaining olive oil mixture and cooked pasta. Toss gently with tongs until well coated. Enjoy!