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Where tradition meets today's tastes!
Garlicky Cream of Mushroom Soup with Goat Milk Yogurt
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
Roasted Patty Pan Squash with Sage, Florida Meyer Lemon Juice, and Capers
Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper
Rob’s Baked Radishes with Roasted Scallion Vegan Aioli
Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce
Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant
Canned Stewed Tomatoes
Dandelion and Lentil Soup with Tomato
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