Gyro
Gyro-spiced soy curls, zucchini, greens, tomatoes, cucumber, shaved red onion, & tzatziki with pita. Served with baked za’atar fries.
Summertime Shepherd’s Pie
A shepherd’s pie with beets, carrots, corn, celery, peas, and lentils. Topped with mashed potatoes, green onion, and parsley.
Coconut Lime Crusted Tofu
Tofu crusted with coconut and lime over a Thai veggie yellow curry with a side of lime leaf and lemongrass rice.
Risotto with Mole Amarillo
A creamy risotto with mole amarillo, squash, cauliflower, and yellow split peas.
Tagine
Couscous tossed in chermoula, with curried potatoes, guajillo apricots, carrots, shallots, cauliflower, chickpeas, harissa, & pistachios
Motulenos
TRAVEL & EAT with CHEF JASON: Here’s another of my favorite dishes I had on my recent trip to Mexico City. This breakfast is served with tortillas, chipotle black beans, scramble, and peas smothered in tomato sauce and topped with plantains.
