• A Festival of Fungi

  • A Taste of Ethiopia

  • A Trio of Simple Spring Sides

  • A Trio of Summer Veggies

  • Artichoke Mezzaluna

  • Brown Rice Bowl with Shichimi Togarashi-Spiced Sesame Chili Oil

  • Buckwheat and Ricotta Hotcakes with Preserved Lemon Salsa

  • Buckwheat Soba Noodle Salad

  • Butternut Squash Stuffed Pasta

  • Caponata (Sweet and Sour Eggplant)

  • Cauliflower Steak with Hazelnut Gremolata & Cauliflower Puree

  • Cauliflower Steaks with Two Salsas

  • Cauliflower with Herbed Cashew ‘Yogurt’

  • Celeriac and Apple Soup

  • Chickpeas and Spinach + Stuffed Piquillo Peppers

  • Chive Blossom-Infused Vinegar

  • Citrus Kosho (Japanese Chile Paste)

  • Corzetti with Basil Pesto and Pistachio Pesto

  • Crackers and Spreads

  • Dandelion Green Tart

  • Divorced Eggs (huevos divorciados)

  • Dutch Baby Pancake with Summer Berries and Cherries

  • Falafel Waffle

  • Fatteh: Chickpeas with Yogurt Sauce & Za’atar Pita Chips

  • Fondue in a Pumpkin. Who knew?

  • Ful Medames (Fava Beans)

  • Gigandes (Greek Giant Baked Beans)

  • Greek Meze (Mezethes)

  • Greek-Inspired Braised Green Beans & Eggplant-Red Pepper Spread

  • Green Shakshuka

  • Heirloom Bean and Poblano Enchiladas with Guajillo Sauce

  • Heirloom Tomato Tart with Cornmeal Crust

  • Hello Spring: Nettle, Ramp, and Leek Soup

  • Homemade Stuffed Pasta: Scarpinocc with Taleggio

  • Hummus + Za’atar Flatbread

  • Hummus with Indian Herbs & Spices

  • Ikarian Mixed Greens Longevity Pie

  • Indian-Spiced Mashed Potatoes

  • Indian-Spiced Roasted Cauliflower

  • Indian-Spiced Turkish-Style Eggs

  • Indonesian-Style Collard Greens

  • Iranian-Inspired Chickpea and Lentil Noodle Soup

  • Kale Gnudi

  • Lablabi: Tunisian-Inspired Chickpea Stew

  • Leek and Mushroom Quiche with a Rye Crust

  • Lovage and Green Garlic Pesto

  • Lupini Bean Ceviche

  • Mixed Herb and Feta Salad with Pomegranate Seeds, Crispy Pita, and Toasted Walnuts

  • Mung Bean Pancakes

  • Mushroom Tacos

  • Mushroom, Curry, Barley Soup

  • Orecchiette with Snow Peas, Asparagus, and Arugula-Mint Pesto

  • Paccheri Pasta with Summer Squash

  • Pea Ravioli

  • Pea Shoot Salad

  • Pici with Pesto Trapanese

  • Ribollita

  • Roasted Spring Radish & Shirred Eggs with Herbs

  • Roasted Squash Tostada with Pickled Anchos & Chipotles, Roasted Corn, and Homemade Salsa

  • Roasted Sweet Potatoes with Chile-Lime Yogurt

  • Roasted Tomato Tart

  • Roasted Winter Squash and Pomegranate Salad

  • Rye Noodles with Mushrooms, Green Garlic, and Chive Blossoms

  • Saag Paneer

  • Sabih (A Middle Eastern-Inspired Vegetarian Sandwich)

  • Sea Vegetable Chowder with Shitake Bacon

  • Seaweed Salad with Wakame, Applewood Smoked Dulse, and Nori

  • Shakshuka with Smoky Eggplant

  • Shawarma-Spiced Cauliflower Steaks with Herb Tahini Sauce

  • Smoky Eggplant Topped with Black Lentils, Tomatoes, Bell Peppers and Spiced-Chile Butter

  • Sorrel and Spring Vegetable Soup with Barley

  • Spanikopita Spiral

  • Spicy Vegetarian Sichuan Noodles

  • Spinach and Chickpea Stew

  • Spinach Garganelli with Black Garlic Butter

  • Spring Farro Succotash

  • Squash Blossom Quesadillas

  • Squash, Corn, Roasted Poblano & Squash Blossom Tacos

  • Taco Party: Not Your Ordinary Vegetarian Tacos

  • Thanksgiving Side Dishes

  • Tomato Basil Salad with Sumac Shallots

  • Turkish Spicy Ezme Salad

  • Vegan ‘Chorizo’ Tacos

  • Vegetarian Beans with a Simple Red Mole

  • Vegetarian Swiss Chard and Orzo ‘Pastitsio’

  • Vegetarian Turkish Pide (Flatbread)

  • Warming, Comforting Moong Dal

  • Wild Greens Galette with Artichokes and Feta

  • Yogurt Spinach Curry

    • Share