Vegan

Confit Sungold Tomatoes with Almond Ricotta

Crunchy Edamame Salad With Peanut Sauce

Fried Green Tomatoes and Tangy Basil Mayo by Mehreen Karim

Grilled Mushroom Tacos by Andrea Aliseda

Squash and Green Bean Coconut Stew by Ria Elciario-McKeown

Lobio (Georgian Bean Stew) with Mchadi Cornbread

Mushroom Pulled Pork by Halle Burns

Hazelnut Hasselback Potato Gratin From Hetty Lui McKinnon

Creamed Greens with Miso Breadcrumbs

Creamed Greens with Miso Breadcrumbs

Three Sisters Wild Rice Pilaf

Chinese Celery & Turnip Salad

Plant-Based Bourbon Pecan Pie from Tourlami

Cold Korean Zucchini Salad (호박 생채 - Hobak Saengchae)

Berry Creamy Baked Oatmeal

Strawberry Sorbet From The River Café

Basil Vodka Gimlet Cocktail

Dairy-Free Creamy Pasta Primavera

Za’atar Lion’s Mane Steak with Couscous & Herb Salad

Vegan Tahini & Olive Oil Chocolate Chip Cookie

Grilled Eggplant & Soba Noodle Salad With Nearly Nước Chấm

Grilled Romaine With Tomato Vinaigrette

Sunchoke & Sweet Potato Gratin

Overnight Oats With Cherry Compote & Hazelnut Brittle