Smoky roasted delicata stuffed with autumn farro salad + orange thyme tahini

Socca + beet top pesto, brussels sprouts, olives, shallot

Warm spinach salad with roasted sunchokes and olives + rosemary tahini dressing

Red cabbage steaks with ginger lemon miso and mustard crisped shallots: a delicious and comforting autumn side dish.

Warming and hearty ribollita made with butternut squash.

Buckwheat quinoa pancakes and pumpkin curd

A soup for autumn: sweet pumpkin, tart apple, tangy mustard, rich maple syrup, and a macadamia gremolata.

Breakfast with eggs in green purgatory. Tomatillo, jalapeno, leek, green pepper, asparagus, and Swiss chard.

Turnip rosemary hummus, balsamic carrot pine nut salad, mung beans, sprouts, and avocado, wrapped up in the leaf of a brussels sprout plant.

Double chocolate orange zucchini bread – a tribute to the final summer squash harvests, lightened with yogurt and coconut oil.

Curried risotto with squash blossoms, coconut, spices.

Dinosaur kale wraps with carrot cumin cashew spread. Quinoa, radish, and apple. Simple, nourishing, and filling.

Fig salad with crisped chanterelles, green apple, arugula, and gorgonzola cheese.

A refreshing summery salsa of grilled corn and peaches; also invited: jalapeno and cotija!