side dish

extra virgin olive oil 2-3 cloves fresh garlic, thinly sliced 1 red onion, thin half moon slices sea salt generous pinch crushed red pepper flakes 2 medium heads escarole, rinsed well, quartered lengthwise dry white wine 2-3 sweet apples, diced (do not peel) 2 tablespoons brown rice syrup juice of one half lemon

1/2 cup black beans -- rinse, soak for one hour 2 cups water 1 poblano pepper 2 fresh red fresno chile's 1 red onion -- diced 1 lime -- zested and juiced 2 tablespoons dark beer 1 tablespoon extra virgin olive oil 4 sprigs fresh cilantro -- finely minced

batter 1 cup whole wheat pastry flour pinch sea salt 1 tablespoon kuzu, dissolved in a small bit of cold water 3/4-1 cup dark beer light olive oil for frying 1-2 yellow onions, thickly sliced into rings sea salt

2 each acorn squash -- halved lengthwise, seeded light sesame oil sea salt 2 tablespoons barley malt 3 tablespoons extra virgin olive oil 1 onion -- large dice 2 turnips -- halved lengthwise, 1 inch cubes 2 rutabaga -- halved lengthwise, 1 inch cubes 2 parsnips -- 1 inch roll cut 1 red bell peppers -- 1 inch squares 3 plum tomatoes -- cut in half, seeds removed 1 fresh ginger...

1 piece kombu 1 cup pinto beans -- soaked for 1hour 1 red onion -- diced 3 stalks celery -- diced 1 cup fresh corn kernels 1/4 cup Dijon mustard 1/4 cup tahini 2 tablespoons brown rice syrup 1 tablespoon barley malt 1 teaspoon umeboshi vinegar 2 teaspoons barley miso 1 zucchini -- diced 1 yellow squash -- diced 2 plum tomatoes -- diced

2 large red onions, peeled, sliced into 1/2-inch thick rings extra virgin olive oil sea salt mirin topping: 4-5 sprigs fresh parsley, finely minced finely grated zest of 1 lemon 1/2 cup shelled hempseeds

1 pound baby carrots, with tops, if possible, left whole, rinsed very well 1 pound asparagus, bottoms snapped, left whole 1/4 cup extra virgin olive oil 3 tablespoons Suzanne’s Specialties Maple Rice Nectar sea salt grated zest of 1 lemon 5-6 lemon wedges, for garnish

3 cups assorted green and black olives 2 rosemary sprigs, cut in half Zest of 1 orange, cut into long, thin strips 1⁄4 cup extra-virgin olive oil 1⁄4 tsp. dried chili flakes Salt, to taste

10 oz. cremini mushrooms, quartered 1 tsp. fresh lemon juice 2 tsp. chopped fresh flat-leaf parsley 2 tsp. sherry 1⁄8 tsp. dried chili flakes 1⁄4 tsp. piment d’Espelette, plus more for garnish (Hungarian paprika may be substituted) 2 Tbs. chicken broth Salt, to taste 2 Tbs. olive oil 1 garlic clove, minced Crusty bread for serving

2 1/2 lb. Yukon Gold potatoes, peeled and quartered 1 lb. celery root, peeled and cut into 1/2-inch pieces 1 cup water 4 Tbs. (1/2 stick) unsalted butter 1 cup heavy cream Salt and freshly ground pepper, to taste