Vegan
Appetizers
Hummus with Whole Wheat Flatbreads
Mushrooms with Garlic and Parsley
Piquillo Pepper Cannellini Dip
Breakfast
Condiments
Dressings
Chinese Chicken Salad Dressing
Main Dishes
Baked Tomato, Eggplant, and Zucchini Tian
Carrot and Zucchini Ribbon Pasta
Hummus with Tahini Sauce & Zhoug
Penne with Swiss Chard and Onions
Roasted Baby Bok Choy & Rice Noodles
Roasted Cauliflower with Tahini
Swiss Chard with Cannellini Beans
Whole Roasted Cauliflower with Tahini Sauce
Juice Drinks
Preserves
Preserved Lemons with Red Chile
Salads
Frisee Kohlrabi Salad with Honey Mustard Dressing
Grilled Zucchini Salad with Purslane and Tomato
Japanese Restaurant-Style Salad
Lentil Salad with Sherry Walnut Vinaigrette
Orange, Olive, and Onion Salad
Peach and Heirloom Tomato Salad
Tomato Salad with Red Onion & Dill
Sauces
Sides
Broccoli Raab with Paprika, Almonds, and Garlic
Grilled Zucchini with Fresh Dill Vinaigrette
Olive Oil-Glazed Baby Vegetables
Punched Potatoes (Batatas a Murro)
Roasted Cauliflower + Chickpeas
Rosemary Sweet Potatoes with Honey Mustard Dip
Smoothies
Strawberry Cauliflower Smoothie
Snacks
Soups
Sweets
Lemon Sorbet with Citron Vodka
Pineapple Piment D'Espelette Sorbet
Roasted Banana Bourban Ice Cream (Vegan)
Truffles