First Course

Harissa-Roasted Cauliflower Toast

Korean Kimchi Pancake

Grilled Lobster Lettuce Wraps with Sesame Remoulade and Pomegranate

Shaved and Pan-Roasted Brussels Sprouts with Roasted Pears

Velvety Turmeric and Cauliflower Soup

Chicken and Jicama Salad with Celery Pesto

Pickled Shrimp Toasts with Tomatoes and Whipped Ricotta

Baked Tomatoes Stuffed with Rice (Roman Style)

Herb Fritters with Green Tahini

Brussels Sprouts Salad with Apples and Caramelized Shallot Dressing

Carrot and Parsnip Soup

Pomodori Scoppiati (Exploded Cherry Tomato Sauce)

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