Crisp romain bundles for picking with your hands and dipping into the tangy sauce.

Quinoa with roasted and riced white and purple cauliflower and green broccolini with yogurt-tahini sauce.

Thinly sliced ribbons of carrots marinated in lemon and lime juice with orange segments and olive oil.

Fluffy rice made the Persian way with nuts and dried fruits. An experience to make and eat.

Tangy and salty preserved lemons enhance many dishes and very easy to make.

Fresh and refreshing asparagus with preserved lemons and olive oil.

Homemade ravioli with ricotta and soft egg yolk.

Ravioli with ricotta, artichokes, hazelnuts and brown butter.

Honey Belle pears softly poached in saffron concoction.

Light and fluffy vegan gnocchi with homemade tomato sauce.

Three layer lasagna with mushrooms, spinach and ricotta

Mildly spicy black bean soup with salsa and crema.

Crisp and zesty winter salad with sturdy greens and vegetables and fresh citrus dressing.

Creamy hummus with a twist topped with crunchy dukkah and pine nuts.

Classic French onion soup gratineed with crispy baguette and gooey gruyere. What can be better on a cold winter night.

Spaghetti with olive oil, garlic, crispy bread crumbs and pine nuts. An ode to simple cooking.

Creamy cannellini beans on grilled rustic bread

Special Yucatan dip with local pumpkin seeds and roasted tomatoes