A smooth and creamy hummus blended with roasted red peppers, tahini, garlic, and lemon juice. Served with pita chips and fresh vegetables for game day snacking.

Layers of creamy yogurt, mixed fresh berries, and a homemade fig compote brightened with vinegar and orange are stacked in jars and topped with crunchy trail mix. These portable, make-ahead parfaits offer a balanced, satisfying breakfast that's ready to grab from the fridge on a busy morning.

Caramelized pineapple rings are topped with a tender cornmeal cake batter and baked in individual Mason jars, then finished with a cherry preserves-pineapple juice glaze. These charming, single-serving cakes put a portable, personal twist on the retro classic, making them ideal for outdoor entertaining.

Pinto beans simmered with cumin, coriander, and chipotle, mashed to a thick paste with some texture left for body, and finished with fresh lime. A flavorful, from-scratch staple that outshines any canned version and anchors the whole So-Cal menu.

This cozy miso soup is one of those bowls that instantly makes you feel cared for; warm, nourishing, and full of beautiful textures from all the veggies and mushrooms. It comes together so quickly, but tastes like you spent the whole afternoon letting the flavors mingle.

In this can’t miss dessert for one Val’s giving a sweet and sour twist to the viral Dot Cake trend by preparing a lemon mug cake right in the microwave. After letting it cool, it’s layered with tangy lemon curd, cream cheese frosting, and bright yellow sprinkles before chilling it until it is perfectly set. Give it a try - you’ll thank yourself later.