Vegetarian
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Farmers Market Charcuterie Bites
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Grilled Market Vegetables with Creamy Rice “Risotto”
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Spring Napa Cabbage Salad
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Sangchu-geotjeori (Korean lettuce salad)
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Cold Brewed Iced Tea
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Gluten Free Spinach Rolls with Rhubarb Radish Salsa
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Hibiscus Radish Toast with Spring Greens
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Baked Camembert with Garlic and Honey
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Misir Wot (Lentil Sauce)
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Gomen (Cabbage & Carrot Dish)
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Roasted Butternut Squash Soup
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Fall Umami Salad
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Sweet Potato & Zucchini Fritters
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Egg & Veggie Breakfast Scramble
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“Checkered” Toast
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Ratatouille
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Late Summer Corn and Tomato Pasta
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Pumpkin Leaf Sauce
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Elote Dip
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Strawberry Tomato Watermelon Gazpacho
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Dumpling Tomato Salad with Chili Oil Vinaigrette
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Easy Coconut Curry
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Inkakaw Hazelnut Chocolate Spread on Grilled Baguette
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Hazelnut Rye Shortbread with Chocolate Spread & Berries
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Market Platter with Green Tahini Dressing
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Strawberry Balsamic Basil Bites
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Seasonal Salad & Grain Bowls
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Market Jam Vinaigrette
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Lemon & Herb Asparagus Salad