Recipe: Pesto: 1 cup fresh basil leaves, stems removed 1/4 cup dill 2 garlic cloves 1/4 cup pine nuts, toasted 1/4 cup olive oil 1 tablespoon lemon juice zest of 1 lemon 1/2 cup parmesan cheese, freshly grated 1/4 teaspoon kosher salt -Toast pine nuts in a small pan on low heat until just about browned and fragrant. Let pine nuts cool completely. Add all ingredients to a food processor and process until smooth. Whipped Ricotta: 15 ounces whole fat ricotta 1/2 teaspoon salt -Add all ingredients to a food processor and blend until smooth. Marinated tomatoes: 12 ounces cherry tomatoes, sliced 2 garlic cloves, grated 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon chopped dill 2 teaspoons hot honey salt and pepper to taste -Add all ingredients to a bowl and mix to combine. Focaccia: 1 loaf of focaccia olive oil parmesan cheese, grated -Slice the focaccia and brush with olive oil on both sides. Add to a sheet pan with parchment paper and bake at 350°F until c...