As the days lengthen and the desert starts to bloom, what better time for gathering a group of friends for a casual lunch to celebrate new life and the days of darkness coming to an end? McKittrick has designed these recipes to honor spring, beginnings and our wild plant ancestors by incorporating the fruity spice of the chiltepin with eggs, the fruits of solanaceous plants, lemons and chocolate. Her kitchen philosophy is one of experimentation, so she encourages cooks to use these recipes as a starting point and then make them their own. “Experimenting energy in the kitchen works better,” she says, “just like nature.”

When cooking with chiltepins, be sure to notice the aroma, in addition to the heat and flavor. And, as with any hot chile, start with a small amount and add more if you want more heat. They’re tiny, but they’re potent, so while one or two might not seem like much, it might be more than enough for your dish.