Category: Vegetarian

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