- yellow crook squash and Italian zucchini tart with feta and olives
- Louisiana style shrimp and crab stuffed eggplant
- Ottolenghi’s socca with tomatoes and onions
- Yotam Ottolenghi-style roasted eggplant with labneh, za’atar and pomegranate molasses
- germinated red lentil sprouts with fresh garden herbs
- sautéed Porcini and Shiitake mushrooms with Fontina over polenta
- bolo de feijão rosinha com cogumelos, or vegetarian mushroom and pink bean loaf
- zucchini and yellow squash stuffed with fresh fava beans