Lemonade: In a pitcher, add simple syrup, lemon juice and 4 cups of water (more or less water to adjust to your taste). Stir to combine. Serve lemonade over ice, garnished with additional thyme sprigs and lemon slices if desired.

Remove the dough from the bowl onto a floured surface, divide into two halves and cover with oistened kitchen towel for 30 minutes.

When ready to cook, roll out the dough on a floured surface to the desired size and thickness. Place on a floured pizza peel or the back of a baking tray. Brush olive oil over the whole surface.

Cut the Robiola cheese in half, remove the rind and discard, dice the cheese and melt it into the hot bechamel. Season with salt and pepper to taste. Whisk in the egg yolks until smooth.

Bring a small pot of water to a boil and blanch the basil leaves for 15 seconds. Drain and cool in cold running water. Squeeze out the excess water. Place in a blender with the garlic clove. Season with salt and pepper and blend while adding the olive oil until you obtain a smooth puree. Add a few tablespoons of water if necessary.

Top the pizza dough with a layer of Robiola bechamel. Top with asparagus tips, fresh peas and fava beans. Slide the pizza into the oven for about 12 minutes. When the crust is golden, carefully break the quail eggs on the pizza and bake for 3 minutes more, or until set. Remove the pizza from the oven and spoon some basil puree in spots. Top with sliced coppa or proscuitto and serve.

Spray the cut side of each artichoke with cooking spray. Sprinkle with salt and remaining pepper. Grill artichokes, cut side down, until nicely charred, 4 to 5 minutes. Serve hot with dipping sauce.

In the meantime bring a pot of eggs with water to a boil. As soon as it begins to boil, lower it to a simmer and cook for 12 minutes. Remove from the heat and place in an ice water bath for 5 minutes, then begin to peel each egg.

Slowly add the remaining flour to form a stiff dough. Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

Place on a greased baking sheet or line your baking sheet with parchment paper or a Silpat. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. Put on the sprinkles. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg. Bake at 350 degrees until golden – about 20 – 25 minutes. Cool on rack.

Rinse the lamb under cold running water and pat dry with a paper towel. Put the leg in a roasting pan and, with a sharp knife, make shallow incisions over the lamb. Stud with the garlic and rosemary. Rub the lavender sea salt mixture all over the lamb and drizzle with the olive oil.

Remove the lamb from the oven, cover loosely with kitchen foil and let rest for 15 minutes before carving.

To prepare filling, whisk together olive oil and garlic clove in a small bowl. In a separate bowl, combine the three cheeses and stir in one teaspoon of olive oil mixture. Refrigerate until ready for use. To assemble galette, preheat oven

On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the cheese mixture evenly over dough. Arrange asparagus over the cheese then drizzle remaining olive oil mixture over the top. Fold over the edges of dough, pleating to make it fit. Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until cheese is puffed, asparagus is tender, and crust is golden brown.

If using walnuts, lightly roast them on a baking tray or a frying pan, about 4-5 minutes. Leave to cool before processing them finely. Meanwhile, whisk flour, baking soda, salt, cinnamon, nutmeg and ground ginger in medium bowl to blend. Set aside. Place the pineapple slices in a blender and add some of the juices from the can. Discard excess liquid. Puree until smooth and set aside.

In a separate large bowl, whisk sugars, pineapple puree and oil until well blended. Whisk in eggs, one at a time. Add in the flour mixture and stir until blended. Stir in the vanilla, carrots and fresh ginger. Add in the walnuts and raisins, if using them.

For cupcakes: Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for about 5 minutes. Transfer cakes to a cooling rack. Let cool completely before icing them.

Frosting: In a stand mixer with the paddle attachment, beat all the ingredients on medium speed until fluffy. Chill the frosting for about 20 to 30 minutes or until it has set up enough to spread smoothly and hold its shape. For cupcakes: Place the maple cream cheese frosting into a piping bag fitted with your tip of choice and pipe onto cooled cupcakes accordingly. For layered cakes: To assemble a layered cake, with an offset spatula, frost the top of one cake and place the other cake on top. Repeat for a three-layered cake. Frost the sides and top with a thin layer of frosting, chill the cake for about 30-45 minutes. Frost the cake completely to cover and decorate with swirls on the top. Chill cake for at least 30 minutes or till frosting is set. Bring to room temperature before serving.