Green garlic gazpacho with almond, bread, grape, lemon, dill.

First early moments of spring with watercress and turnip greens.

Watercress, radicchio, arugula, shaved cauliflower, savory granola, and tangerine dressing.

Spinach and lentils in garlic ginger broth with tamari-sesame roasted peanuts.

A recipe for dark rye bread with molasses and caraway, and roasted beets, herbs, olives, pistachios

Grapefruit poppy-seed pound cake

Cilantro parsnip gnocchi with roasted carrot romesco sauce

Poached quince crumble with apples, cornmeal, and walnut

Red chard and wild rice soup with arugula, chickpeas and paprika parsley cracker bread.

A meal of braised leeks, white beans, olives, and dilled sourdough breadcrumbs

Sweet potato hashbrowns with wasabi coleslaw