Artichokes
Prepared globe artichoke hearts with a tender center and bright wine-herb flavor.
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Vegetables
Roots, greens, asparagus, and more with vivid color, tender centers, and a little bite.
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Asian Greens (Bok Choy)
Asian greens with crisp stems, silky leaves, and vivid color on the plate.
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Bell Peppers
Bell pepper pieces softened in the bath for warm vegetable plates, a quick char, or a bright herb dressing.
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Brussels Sprouts
Brussels sprouts with a sweet, nutty center and caramelized edges.
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Butternut Squash
Butternut squash cooked until soft for a smooth puree with coconut milk, warm spice, or browned butter.
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Corn on the Cob
Sweet, juicy corn with bright flavor and a tender bite, ready for butter, lime, or chili.
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Eggplant
Eggplant slices cooked until soft for a warm ratatouille, a browned side, or an olive-oil dressing.
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Fennel
Fennel bulbs with softened layers and a sweet anise flavor, ready for olive oil, lemon, or a browned finish.
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Greens & Crucifers
Broccoli, kale, asparagus, and Brussels sprouts with vivid color and a tender-crisp bite.
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King Oyster Mushrooms
King oyster mushrooms with tender stems and a golden cut surface, finished with herbs and lemon.
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Leeks
Baby leeks with soft, sweet layers for warm vinaigrette, butter sauce, or a crisp breadcrumb finish.
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Root Vegetables (Carrots, Potatoes)
Carrots, potatoes, and beets cooked until buttery-tender, ready for honey, herbs, or a hot finish.
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Zucchini
Zucchini planks with a soft center, finished with olive oil, basil, lemon, or a quick pan char.
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