Vegetarian

Baked Ricotta Infused with Thyme

Eggplant Gratin

Microgreen Mousse

Spring Vegetable Braise

Curried Lentil Sprouts with Ginger and Garlic Cilantro Sauce

Celebrating Green Spring Vegetables: Asparagus Flat Bread

Citrus-Splashed Greens and Roots

Roasted Red Potatoes with Melted Cheese

Wheat Berry, Beet and Pecan Salad with Pomegranate-Orange Vinaigrette

Fresh Heirloom Tomato and Basil Fettuccine

Heirloom Succotash with Smoked Salt

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