Fresh Kimchee with Baby Bok Choy:
A fresh, non-fermented version of the Korean staple. Baby bok choy, scallions, red onions, and carrots are seasoned with a moderately spicy sauce of red chili, garlic, ginger, sesame, and Vietnamese nuac mam.

Curried Broccoli Raab and Lentil Soup:
Hearty stew of broccoli raab, lentils, tomatoes, and russet potatoes spiced with curry, cumin, and garlic. Can be served as a soup or over rice.

Spring Vegetable Ragout Potato Salad:
Artichoke hearts, asparagus, and green peas are stewed with tomatoes, onions, garlic, white wine, and fresh herbs, then tossed with red potatoes in a pistou sauce of basil, garlic, and olive oil.

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