- oven roasted red spring onions
- black-eyed peas with purple kale and polenta
- sweet and sour tofu
- Savoy cabbage curry
- yellow squash and corn in spicy three chile, garlic, basil sauce
- yellow bell peppers stuffed with mung bean, feta and fresh herbs
- Fall-inspired kabocha and parsnip ratatouille
- roasted eggplant with tahini and pomegranate party dip