spring

Mandarin Mocktail with Mint and Honey

Kohlrabi & Rainbow Chard Sauté with Almonds & Dill

Honey Rose Cardamom Syrup

Zucchini Spaghetti with Tarragon & Lemon

Baked Zucchini Chips with Lemon Basil Greek Yogurt Dip

Spring Market Soup

Massaged Kale Salad with Avocado & Grapefruit

Rainbow Quinoa Salad with Cashew Tzatziki

Miso Braised Carrots & Leeks with Cilantro Cardamom Rice

Vegan Coconut Lime Sherbet

Late Spring Crostini with Fennel Frond Gremolata

Grain Salad With Herby Tofu Dressing