Roasted Eggplant Parmesan

Green Goddess Salad Dressing with scallions, parsley and dill.

Drunken Hasselback Salami with an apricot brandy glaze

Healthy raw, vegan and gluten free hamantaschen made from medjool dates and filled with almond paste

Chickpea cakes (panisse) with za’atar cauliflower relish.

The Hamantini Cocktail – a riff on the classic apricot hamantasch cookie!

Hearty split pea soup with smoked turkey leg and thyme dumplings

Adorable snowman sushi – great for lunch or kids bento boxes!

Tuscan white beans with spinach.

Barley pasta ravioli filled with braised short ribs in a wild mushrooms sauce

3-cheese spinach lasagna roll-ups with ricotta, parmesan and mozzarella

Vegan Persimmon Coconut Ice Cream

Parmesan and panko crusted zucchini chips.

Quick and easy teriyaki portobello mushrooms make the perfect side dish.

Healthy gingerbread truffles made with medjool dates, almonds, molasses and gingerbread spices.

Pumpkin Pot Pie – creamy and delicious chicken pot pie baked into a sugar pumpkin.

Pecan pie lace cookies with raspberry jam filling and Hanukkah drizzle make the perfect Thanksgivukkah cookie!