- shiitake mushroom polenta with truffle salt
- cauliflower cooked in pomodoro
- chickpea soup with rosemary
- steamed wild pacific cod with green pea purée and cherry tomato salad
- spaghetti with foraged sow thistle
- spaghetti in zinfandel sauce with broccoli rabe, garlic and chile
- spaghetti with Roman style tomato sauce
- high-protein tofu parmesan