Vegetables

Baked Tomatoes and Zucchini with Peach Salsa

Summer Zucchini Tian with Avocado Cream

Roasted Root Vegetables with Curry and Thyme

Pan-fried Yellow Tomatoes with Pistachio Relish

Cucumber and Radish Carpaccio Salad

Seasonally simple garden Tomatoes with Basil

Carrot Creme Brulee with Blood Orange Reduction

Sautéed Eggplant with Garlic and Fried egg on the top and Strawberry Ice-water

Carottes Étuvées au Beurre (Carrots Braised in Butter)

Candied Pumpkin in Syrup with Cinnamon, Pickled Pumpkin and Pickled Beets

Cashew, Coconut and Butternut Squash Curry Stew and Basmati Rice

Green Bean Salad

Red Cabbage Salad with Carrots and Apples

Sautéed Zucchini, Mushrooms and Tomatoes with Curry Sauce

Preserved Lemons with Rosemary
Carrot, Apple and Orange Salad with Ginger Dressing
Redish Salad
Roasted Brussels Sprouts with Capers, Walnuts and Anchovies
Lightly Roasted Tomatoes