A variation on the granola from my last book - this time with rose petals, walnuts, currants, and black pepper.

A twist on classic macaroni salad - I toss the pasta with a creamy sauce made from sauteed green onions, then add lots of black pepper, arugula, diced apple, and lemon juice to the bowl.

Inspired by a trip to Argentina, small crackers topped with an apple-zucchini relish, a tiny kiss of goat cheese, and a couple flecks of black pepper.