Explore Hazel Flint's Recipes

Tangy lemon cream layered with blueberries and graham crackers, chilled to a tender, sliceable no-bake cake.

A vibrant lemonade that shifts from blue to purple using butterfly pea flower tea, fresh lemon, and sweetener.

Earthy lentils and fluffy rice simmered with warm spices, finished with crisp fried onions and a squeeze of lemon.

Vibrant outdoor taco station with grilled proteins, warm tortillas and a spread of salsas, cheeses and fresh toppings.

Bright dragon fruit and lemon drink with chia seeds — a hydrating, naturally sweet refresher for warm afternoons.

Marinated salmon, avocado, edamame and crisp vegetables over seasoned rice for a bright, nourishing meal.

Light vanilla-bean custard studded with fresh cherries, baked until puffed and golden—ideal for summer gatherings.

Charred cabbage wedges with creamy tahini, parsley and pomegranate seeds—vibrant, healthy side.

Silky egg ribbons in a savory broth with scallions and sesame, ready in 15 minutes.