- vegetarian Bolognaise ragu
- zucchini and yellow squash stuffed with fresh fava beans
- brazilian açai palm heart pie
- rustic fava, edamame and dill tart
- fire roasted asparagus with cilantro, orange and cumin pesto
- spaghetti with fiddlehead ferns
- penne with bitter Thai eggplant
- sautéd red snapper fillets in garlicky clam and mussel sauce