vegetarian

Butternut Bisque with Rosemary Croutons

Bitter Melon Stir Fry with Caramelized Shallots & Tangy Yogurt Drizzle

Soy-Glazed Eggplant and Amaranth Greens

Summer Squash Fritters with Basil and Lemon Yogurt

Swiss Chard Spring Rolls with Ginger Peanut Sauce

Spring Pea Dip with Dill and Preserved Lemon

Late Winter Abundance Bowl with Maple Dijon Dressing

Butternut Bread with Pecan Streusel

Sweet Potato Quinoa Salad with Balsamic Pickled Shallots and Dates

Vegan Cheesy Grits with Stewed Tomatoes and Okra

Salted Rye Shortbread

Herbed Polenta with Balsamic Roasted Tomatoes & Macadamia Ricotta