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

Farro and fennel stuffed dolmas for the new year, with lemon mint hazelnut sauce

Roasted red pepper and fennel dip with chickpeas, harissa, and feta.

Black rice and beet green salad with roasted chickpeas, pear, red onion, wakame & cardamom cilantro dressing.

Seasonal flat-bread using the entire carrot – carrot top pesto, roasted carrots and parsnips.

Marinated cardoon and chiocciole with curly endive pesto and sun-dried tomatoes

Broccoli soup with dill, white beans and sesame.

Sunchoke mustard couscous, sunflower seed and watercress, atop a bed of caraway roasted carrots.

Curry roasted black grapes and purple brussels sprouts with lemon-chili pepitas. Perfect holiday side.

a soup of roasted delicata and golden beets, with frizzled leeks and mint yogurt

Coriander and cumin braised swiss chard stems with chickpeas and pine nuts

Baked sweet potatoes stuffed with maple pecan millet, chipotle cream, and watercress