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Where tradition meets today's tastes!
Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)
Moroccan-style Carrot, Celery, and Leek Stew with Chickpeas, Kalamata Olives, and Dried Lemon
Sauteed Beet Greens with Orange Muscat Champagne Vinegar and Greek Feta
Lacto-fermented Cucumber Pickles
Italian Basil Pesto
Roasted Patty Pan Squash with Sage, Florida Meyer Lemon Juice, and Capers
Oven-Roasted Roma Tomatoes
Rob’s Baked Radishes with Roasted Scallion Vegan Aioli
Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut
Veggie Frittata with Turnips and Swiss Chard
Layered Ratatouille with Kina Savoy
Roasted Acorn Squash Pie with Candied Pecans
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