We love the endless variations for topping a flatbread, and this week's in one of our all-time favorites.  We're making a basil-mint pesto that tastes bright and summery, then toping it with summer squash and charred tomatoes.  A little toasted coconut on top, and it's perfection.  (Want to cook outside?  This makes a great grilled pizza.)

Members have gone crazy for our savory French Toast, and we've been having fun testing new ways to make the breakfast classic into dinnertime fare.  With Chef Max's background as a cheese monger (yep, it's true), he had a lot of ideas.  One taste of his smoked gouda French Toast topped with a lime, corn and zucchini salsa, and we knew we had a new favorite.  It's a little unexpected and totally delicious, just like Meez.

Have you roasted grape tomatoes before?  Their flavor intensifies and their flavor literally bursts out of their skins.  They're the stars of this super simple, super delicious dinner.  We've paired them with baked kale, cannellini beans and pearl couscous.  Feta and fresh basil give it a Mediterranean feel, and the result is a simple, homey dish that we love.

Back by popular demand!  Members loved the brightness tart cherries added to the classic alfredo sauce.  We're pairing the rich, creamy sauce with lots of broccoli, toasted white beans and orecchiette pasta.  And, of course, we couldn't resist adding some blue cheese to finish the meal off.  The result is a sophisticated, hearty dish that is totally delicious.

West Coast food trucks opened our eyes to the magic of Asian flavors served up in tacos.  The sweet and salty of the sauces goes perfectly with the warmth of corn tortillas. We're making our version this week with tasty ginger and sesame chili sauce, baked organic tofu, shredded cabbage and almonds for some crunch.  It's exotic, savory, sweet and totally delicious.  (And did we mention it's on the table in 10 minutes?)