Japanese Curry
Two Potato Tomato Curry with Yellow Split Pea Dal
Fall Root Vegetable Stew
Fennel and Chickpea Stew with Saffron and Prunes
Summer Stir-Fry with Halloumi Cheese
White Bean Stew with Rosemary on Orecchiette with Goat Cheese Toast
Tofu Noodles with Mushrooms and Bok Choy
Rainbow Carrot Stir-Fry
Pozole Verde
Winter Squash and Red Bean Mole
Five-Spice Tofu with Napa Cabbage and Shiitakes