White Eggplant with Sweet Potato Skordalia, Fried Capers and Garlic Confit

Sweet Potato and Dill Gemista – Stuffed Peppers and Tomatoes

Peaches and Whole Wheat-Coconut Crumble

Spring Pasta Bake with Greens and a Savory Crunch

Granola Bark adapted from Tartine Bakery

Vegan ‘Fesenjan’ with Roasted Butternut Squash and Brown Rice Pilaf

Eggplant with cilantro tahini sauce, tahina, pomegranate, toasted buckwheat groats, and za’atar.

Fully Loaded Fatteh – Herbed Flatbreads with Yogurt, Chickpeas, Pine Nuts and Brown Butter

Sesame Cake with Blood Orange and Pomegranate Glaze

Banana, Vanilla, and Cashew Smoothie Bowl with Pomegranate, Blood Orange, and Dried Strawberries

Savory Oats with Fried Onions and Soy Egg