Category: Organic

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