My Spiced Pork Tenderloin is beyond delicious. It’s wonderful as is but even better on my Pork Tenderloin Salad with Creamy Tomato Dressing. It’s truly a next-level dish.

Sunday Salad is perfect as a main course on the weekend. It’s a cross between a giant salad and an antipasto platter and served with the most spectacular Charred Scallion Dressing. This true favorite was inspired by my Friday date nights at Farina's Supper Club, and it went viral for us on Instagram with over a million views. Once you make it, it’ll be on your menu often.

My plant-based Mediterranean Platter is another favorite lunch. Start with your own favorites and build from there. Mine includes my wonderful marinated tofu, chickpeas, babaganoush, and hummus. This platter can be more assembled than homemade, which is perfect when you’re short on time. It’s the kind of dish friends will love to gather around.

I prefer just a bite of dessert at lunch, and there’s no better bite than our Gluten-Free Blondies infused with California prunes. Fernanda developed this recipe, and it is scrumptious!

It’s fun to serve both a cocktail and a mocktail for a weekend lunch, and this Mediterranean Sunrise is super easy, goes down like a dream, and is definitely on the lighter side. So set a beautiful table, make the plans, and enjoy your weekend afternoon!

Mark your calendar! Spindrift Spiked is now finally available in Chicago, New York, Boston, Rhode Island, New Hampshire, and Southern California, and we’re here to celebrate with a virtual happy hour May 4 at 5pm Central. It’s an Instagram Live, and you’re invited! We have some fantastic cameos planned! Bring your Spindrift Spiked, (click here to find some near you), spike your own, or make a Spindrift mocktail, but whatever you’re drinking, come join in the fun. We can’t wait to see you!

Reserve your spot here!

We’ve been busy in the background exploring possibilities for new collaborations, including nocrumbsleft merchandise and limited edition pottery. Even though it’s still in the early stages, we want to give our Crumbles a behind the scenes look at our development process. We’ve been enjoying discovering new glazes, styles, and shapes. This time around, we’re thinking about a smaller collection of just three or four pieces in only a few specialty glazes. These are a few product combinations that we are really loving right now. Let us know what you think!

Everyone’s having so much fun entering our Show Us Your California Prunes contest, and the prizes are amazing! It’s all about getting in the kitchen and cooking with real food infused with prunes. I’ve been blown away by the entries, and so many people are going all in with several--it’s not about having the best recipe, it’s just about cooking. Every tagged story or post is a separate entry! One winner will receive a $500 gift card to Made In, and three more winners will receive $100 gift cards.

The details are simple: cook a dish with prunes, using one of my recipes or your own. Post on your Instagram and tag both @caprunes and @nocrumbsleft. Then please direct message me so I can be sure you’re entered. The contest ends April 29, and we’re having so much fun. Here are a few examples of what some Crumbles have done: Rinnie’s Paloma with Chamoy and Tajin, Pasta Bolognese, or Maureen's Chicken Marbella. Let’s get cooking, people!