Many-Grain Porridge with Brown Butter Squash and Apple
Winter Baked Chia and Berry Oatmeal
Parsnip-Millet Pancakes with Bramble Compote
Spiced Buckwheat Waffles with Mango
Paneer Corn Cakes with Charred Chile Salsa
No-Knead Seeded Breakfast Loaf
Sweet Potato Cakes with Lime and Avocado
Eggplant Shakshuka with Green Tahini
Spring Lentils in Radicchio Cups
Pot Stickers with Black Vinegar and Chile
Rye Toasts with Pine Nut Butter and Avocado
Tiny Baked Potatoes with Spiced Chickpeas
Corn Tortillas with Avocado and Charred Scallions
Fondue Tomatoes with Mozzarella
The First Peas with Fresh Ricotta
Squash, Bulgur and Spinach Kibbeh
Popiah with Shredded Vegetables
Baked Polenta and Sweet Potato with Halloumi Salsa
Butter-Glazed Radishes with Capers and Walnuts
Blackened Baby Eggplant with Summer Herbs
Twice-Cooked Leeks with Goat Curd
Son-in-Law Eggs with Green Mango
Smoky Thai-Style Tofu Cakes with Green Pod Salad
Rye Migas, Baked Feta and Hot Caper Salsa
Horta on Toast with Sweet Pepper and Chile Jam
Crisp Tofu Stir-Fry with Black Beans
Celery Root and Chestnut Soup with Oregano
Tomato-Lentil Rasam with Spelt
Hor Fun Noodles with Many Mushrooms
Roasted Cauliflower and Carrots with Lime Sambal and Cilantro Chutney
Penne with Asparagus Pesto and White Beans
Spinach Gnocchi with Parmesan and Samphire
Ziti with Broccoli and Toasted Pine Nuts
Zucchini, Ricotta and Dill Tart with Spelt-Rye Pastry
Roasted Broccoli Tart with a Cauliflower Crust
Yogurt Soup with Lentils, Barley and Mint
Roasted Carrot Soup with Flatbread Ribbons
Split Pea Soup with Caraway Brussels Sprouts
Stuffed Baby Squash with Mujaddara
Soba Noodle Soup with Duck Egg and Greens
Chickpea Crepes with Wild Garlic
Spiced Paneer for Spring in Semolina Dosas
Dill, Carrot and Chickpea Curry with Beet Raita
Roasted Carrot, Chickpea and Pomegranate Salad
Chipotle Scotch Eggs with Smoky Tomato Dip
Cheddar Quesadillas with Kale and Black Beans
Rice Noodle Salad with Coconut Green Goddess Dressing
Brown Rice Sushi with Quick-Pickled Ginger
Shiitake Mushroom Bun Noodle Bowls
Griddled Halloumi Salad with Date Dressing
Smoky Carrot and Millet Burgers
Chubby Polenta Fries with Almond Za’atar Salt
Sweet Potato Fries with a Green Herb Dip
Nectarine, Tomato and Burrata Salad
Baked Purple Goat Cheese Gnocchi
Raw Vegetable Platter with Avocado-Pistachio Dip
Slow-Baked Artichoke Frittata, Watercress Pesto and Slow-Roasted Tomatoes
Baked Squash, Ricotta and Sage
Salt and Coriander Roasted Roots with Smoky Yogurt
Sticky Alliums with Lentils and Hazelnut Gremolata
Squash, Green Olive and Lentil Tagine
Caramelized Fennel Tagliatelle
Quinoa and Fava Bean Falafel with Lemon
Fragrant Carrot, Mandarin and Onion Red Rice Pilaf
Fennel and Lima Bean Tabbouleh
Eggplant and Sweet Potato Lasagna with Walnuts
Farro and Squash Kofta in a Roasted Tomato Sauce
Sweet Potato, Buckwheat and Herb Muffins
Whole Eggplants, Couscous and Confit Peppers
Brown Rice Bibimbap Bowls with Smoky Peppers
Dill and Celery Wild Rice with Roasted Fennel
Fava Bean and Asparagus Tostadas with Refried Beans
Cress, Millet and Beet Salad with Cilantro Yogurt
Roasted Cauliflower and Sesame Bowls with Miso
Brown Rice Congee with Asian Greens
Shaved Fennel Salad with Maple Dressing
Puntarelle with Black Olive Dressing
Vietnamese Coconut and Pomelo Salad
Fresh Cheeses with Flowers and Herbs
Grated Brassica and Date Salad
Raw Salad of Jerusalem Artichokes with Walnuts
Shaved Beets with Sprouts, Kefir and Dukkah
Miso Soup with Dulse and Winter Vegetables
Spiced Turmeric Broth with Roasted Vegetables
Summer Herb Broth with Cannellini and Pistou
Zen Vegetables with Soy and Sesame
Vegetable, Nut and Seaweed Fritters
Seaweed, Shredded Roots and Avocado Salad
Silken Tofu with Seaweed Dressing
Roasted Pineapple, Coconut and Kaffir Lime Sorbet
Beet, Cardamom and Black Currant Frozen Yogurt
Geranium Leaf Frozen Yogurt with Berry Ripple
Fig and Leaf Ice Cream with Fresh Figs
Macaroon and Passion Fruit Curd Tart
Cinnamon, Apple and Walnut Cake
Blood Orange and Olive Oil Cake with Almonds
Carrot and Lemon Polenta Drizzle Cake
Chocolate-Muscovado Layer Cake
Kumquat, Cardamom and Pistachio Syrup Cake
Pears in Black Mulberry and Red Wine Sauce
Vegan Chocolate Mousse with Walnut-Sesame Brittle
Cashew, Date and Vanilla Freezer Cakes
Salted Chocolate and Almond Truffles
Roasted Tomato and Pickled Lemon Relish
Sriracha Mayonnaise with Scallions
Kombu Stock (or “Dashi, No Tuna”)