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Spinach Sautéed with Raisins and Pine Nuts
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Baked Rigatoni with Sausage & Broccoli Rabe
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Baingan Bharta (Eggplant Curry)
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Spicy Marinated Artichokes
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Roasted Red and Yellow Beets with Balsamic Glaze
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Spaghetti Squash with Brown Butter and Parmesan
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Pateé Maison
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Sautéed Artichoke Hearts in Parsley-Lemon Sauce
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Chicken with 40 Garlic Cloves
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Beef Chili with Masa Harina
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Jamaican Jerk Pork
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Swiss Chard with Pine Nuts
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Stir-Fried Pea Shoots with Garlic
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Grape Leaf-Wrapped Camembert with Pesto
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Crostini with Chicken Liver Pateé
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Sautéed Green Cabbage with Country Ham
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Chinese Orange Seitan
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Classic Crudités
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Chickpea Salad with Curried Yogurt Dressing
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Roasted Baby Beets with Balsamic, Orange and Mint
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