Green Beans With Sesame-Miso Dressing
A Simple Side This Asian-style dish uses miso to add an earthy richness to blanched green beans. The combination of sweet and salty from the mirin, local honey, and tamari… Read More
Bandakka (Okra) Curry
Bandakka Curry With influences from Indonesian and South Indian cuisine, this rich, Sri Lankan curry, adapted from Charmaine Solomon’s The Complete Asian Cookbook Series: Sri Lanka & The Philippines, features nutrient-dense… Read More
Chocolate Avocado Mousse
Mousse Makeover This recipe is a nutrient-dense version of a classic chocolate mousse, in which the heavy cream, refined white sugar, and eggs are replaced with maple syrup and avocado. Maple syrup is an… Read More
The Bauman Burger: Umami Deliciousness!
A Veggie Burger for Everyone So often veggie burgers are disappointing, bland, crumbly copy cats. These burger patties mimic the flavor, texture, and even the color of beef patties! The toasted… Read More
Nopales “De Colores” Salad
Nopales (Cactus Pads) Cactus pads, or nopales in Spanish, are the flat, green leaves of the cactus plant which are shaped like a beaver tail. They must be harvested with… Read More
Endive Spoons With Olive + Walnut Tapenade
Appetizer Class In the Farm to Table module of our Natural Chef Training Program, our students learn about the varieties of appetizers, how they can be used, and how to… Read More
Prickly Pear Chia Fresca
Cactus Pears The cactus pear or prickly pear is the fruit of the Opuntia cactus and can be used in salsas, smoothies, or this delicious agua fresca recipe from Decolonize Your… Read More
Purslane Salad With Baked Beets
Purslane is a crunchy and tart weed that packs a nutritional punch. It is high in vitamin E, vitamin C, beta-carotene, and omega-3 fatty acids (ALA). Beets provide important minerals… Read More
Spring Pea + Mint Soup
The perfect puréed soup for spring, when peas are at their peak of freshness. The cashew cream is a non-dairy replacement for milk or cream, which is classically used in… Read More