Greek Fries
Spring Green Vegetables and Soft-Cooked Eggs
Avocado Mash on Multigrain Toast
Caramelized Roasted Vegetables
Cumin-Crusted Oven Fries
Marinated Butternut Squash
Maple Roasted Acorn Squash with Cornbread Stuffing
Grilled Ratatouille
Grilled Vegetables in the Style of Santa Margherita
Bacon Roasted Brussel Sprouts
Vegetable Brochettes with Pimenton Marinade
Caramelized Cabbage with Pancetta & Apple
Potato Torte Stuffed with Pancetta
Garlicky White Beans with Sage
Corn Succotash
Grilled Asparagus with Hazelnut Aioli
Tattooed Potatoes with Rosemary
Moroccan Squash Tagine with Garbanzos and Couscous
Grilled Leeks with Pomegranate Vinaigrette
Dried Fava Beans with Bitter Greens
Fennel-Roasted Vegetables
Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette
Tuna Conserva Salad
Roasted Squash with Feta
Skewered Lemon-Rosemary Cherry Tomatoes
Grilled Green Onions, Artichokes, and Asparagus with Salsa Romesco
Roasted Eggplant and Tomato Stacks
Turluturlu
Charred Corn on the Cob with Grilled Tomato Oil
Patatas Bravas
A Medley of Roasted Potatoes with Homemade Za’atar and Aleppo Pepper
Potato Pancakes
Cooked White Beans
Fried Eggplant
Peas with Mint and Parsley
Honey-Citrus Marinated Asparagus
Green Bean Fritatta with Tomato and Onion
Corn with Sugar Snap Peas and Mint
Steamed Broccoli with Wild Mushroom and Parmesan
Butternut Squash with Cranberries
Roasted Summer Squash with Sage-Pecan Pesto
