warm mung bean dip with preserved lemon
shaved golden beet, fennel and barley salad
chilled hummus soup with heirloom tomato relish
shaved broccoli stem, fennel and apple slaw
chile rellenos baked in cornbread & fire roasted tomato salsa
roasted vegetable and lentil tacos with avocado cream
grilled asparagus salad with chickpea puree, lemony grains and basil dressing
food on toast – spiced labneh and fava beans
spring chickpea and barley salad with cashew-miso dressing
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