Julia heads upstate to Worlds End Farm to visit her friend Sarah Ryhanen of Saipua, a Red Hook, Brooklyn-based floral design studio. Sara and her partner Eric are hosting a retreat for the staff of Saipua, so Julia prepares a summer lunch for the team. Inspired by the Mediterranean meze platter, Julia makes lamb kofta, spiced chickpeas, labneh, flatbread, and a ricotta cheesecake made with with sheeps’ milk from the farm.
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