Quick and Delicious Blistered Okra and Tomatoes.

Black-eyed Pea Salad

Simple Smoked Carrots

Green Daikon Radishes braised in fresh orange juice.

Tart Key Lime Pie made with a slightly salted ginger snap cookie crust and topped with a mezcal infused whipped cream.

Jerk Marinated Roasted Onions

Salmon Poke Bowl topped with cucumbers, collard greens “seaweed” and pickled ginger

Simple roasted broccoli with fresh garlic and parmesan.

Simple cucumber salad with baby spinach, pickled tomatillos, and a garlic and herb vinaigrette.

Delicious no-fuss roasted purple brussel sprouts and grapes with balsamic glaze.

Portobello mushrooms marinated in pineapple juice, then grilled and served with spinach chimichurri sauce.

Hearty shrimp stew featuring comforting potatoes combined with a silky rich shrimp stock with spicy undertones.

Sweet potato rounds roasted with wine macerated cranberries & pistachios, then topped w/ goat cheese and pomegranate syrup.

Eggplant slow smoked and then fried for moist, juicy interior and crispy exterior.

Fresh, young carrots roasted on bed of coffee beans and topped with spicy tahini sauce

Plant-based Zucchini Soup with fennel, fresh basil, and curry.

Grilled corn on the cob topped with spicy vegan crema sauce made with coconut milk and chipotle adobo.

Easy Stir-fried Soba Noodles with roasted sweet potatoes and collard greens in garlic ginger sauce.

Vegan version of classic Creole gumbo dish including variety of greens (collards, mustards, turnips, spinach, etc.) and cabbage.

Salad recipe featuring thinly sliced watermelon radish topped with blood orange, grapefruit, edamame, fresh herbs and citrus vinaigrette.

Twist on mashed potatoes featuring turmeric root combined with Colombian boniato root – the milder, fluffier cousin to sweet potatoes.