- Italian basil, garlic and chile condiment
- grilled artichokes with Meyer lemon
- fava bean tempura
- sautéed zucchini and yellow squash
- kabocha pumpkin in dashi-shoyu sauce
- springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce
- sautéed Japanese turnip
- roasted baby potatoes with fresh sorrel leaves