Greens & Crucifers

Dress with lemon vinaigrette, shaved parmesan, and toasted almonds for a warm salad.

Toss with miso butter and sprinkle with furikake for an umami-packed side.

Serve chilled with yogurt-tahini dressing, herbs, and crispy chickpeas.

Finish with garlic oil, toasted sesame seeds, and soy glaze for a stir-fry side.

Serve with lemon-brown butter, capers, and crushed hazelnuts.

Toss into grain bowls with tahini sauce, roasted chickpeas, and herbs.

Fold into creamy spinach-artichoke dip topped with toasted breadcrumbs.

Mix with ricotta and parmesan for stuffed shells or lasagna fillings.

Sauté with garlic, chili flakes, and lemon, then spoon over polenta with poached eggs.