breakfast:
sweet potato hashbrowns with wasabi coleslaw
.
entree:
herb and onion panade with mustard greens
cilantro parsnip gnocchi with roasted carrot romesco sauce
sun-dried cherry tomato jam in the winter
braised leeks, white beans, black olives, and dilled breadcrumbs
marinated cardoon chiocciole with curly endive pesto
sunchoke mustard couscous with caraway roasted carrots
baked sweet potatoes with maple pecan millet and chipotle cream
smoky roasted stuffed delicata
socca with beet top pesto
lemon-dill roasted turnip tacos
brussels sprout leaf wraps with turnip rosemary hummus
.
on the side:
skillet asparagus with blood orange sauce and poached almonds
farro new years dolmas with lemon mint hazelnut sauce
braised rainbow chard stems on toast
curry roasted brussels sprouts and black grapes
red cabbage steaks with ginger lemon miso
tomatillo habanero pear jam
.
salad:
radish and herb salad with candied fennel and fried shallot
green pea salad with spicy pea oil dressing
shaved asparagus salad with roasted strawberry vinaigrette
young artichoke and pea shoot salad
watercress salad with radicchio and arugula
butterhead salad with roasted grapefruit citronette
warm spinach salad with roasted sunchokes and olives
.
soup:
spring vegetables in carrot broth with popped quinoa
upland cress soup with baby turnip greens
spinach and lentils in garlic ginger broth
broccoli dill white bean soup
roasted delicata and golden beet soup
garlic kale soup
celeraic soup with thyme oil and horseradish croutons
indian summer golden posole
butternut squash ribollita
mustard maple pumpkin apple soup with macadamia gremolata
heirloom tomato and carrot soup with harissa
.
bread:
.
sweet things:
grapefruit poppy-seed pound cake
poached quince-apple crisp with cornmeal walnut topping
.