Cauliflower Galette with Labneh, Harissa, and Pickled Raisins
Grilled Peaches with Fennel and Goat Cheese
Mid-Western Corn Relish
Burrata Caprese with Olive Streusel
Simple Stuffed Mushrooms with Leeks and Pecans
Oil-Poached Chickpeas and Garlic with Radicchio Crostini
Harissa-Roasted Cauliflower Toast
Greek Revithia Stew (Chickpea Soup with Olive Oil)
Korean Kimchi Pancake
Pickled Shallots
Shaved and Pan-Roasted Brussels Sprouts with Roasted Pears
Charred and Chilled Spicy Dragon’s Tongue Beans
