A layered beet and citrus salad made with tender greens, pickled red onions, and toasted sesame seeds. Robust and easy to make, this is a great centerpiece for early spring gatherings and festive spreads.
Vegan Mushroom Gravy
A rich and savory vegan mushroom gravy with lots of umami depth. This simple gravy comes together quickly and can be made ahead.
Roasted Delicata Squash Salad with Farro
Embrace fall flavors with a hearty roasted delicata squash salad with farro, apples, and greens.
Cherry Tomato Confit
Cooked low and slow in olive oil with herbs and aromatics, cherry tomato confit heightens and preserves the flavor of perfect summer tomatoes for a rainy day. Serve tomato confit on flatbreads, toasts, and sandwiches; tossed with pasta; or spooned on eggs and meats.
Hakurei Turnip Pesto Flatbreads
Vibrant vegan flatbreads with turnip greens pesto, thinly sliced hakurei turnips, Aleppo pepper flakes, and flaky salt.