Ingredients

• 1 large sweet potato, peeled + cubed
• 1 small butternut squash, peeled + cubed
• 2–3 tbsp olive oil
• Salt + pepper
• 1 small bunch fresh herb (parsley, cilantro, basil, or mint all work)
• 1 clove garlic, finely minced
• Zest of 1 lime (or lemon)
• 1–2 tsp lime or lemon juice

Instructions

• Preheat oven to 425°F.
• Toss cubed sweet potato and butternut squash with olive oil, salt, and pepper.
• Spread on a baking sheet and roast 25–35 minutes, flipping once, until caramelized and tender.
• While roasting, make the herb gremolata:
• Finely chop the herb.
• Mix with minced garlic, lime zest, and a squeeze of juice.
• Add a pinch of salt.
• When vegetables are done, toss them gently with the gremolata while warm.
• Taste and adjust with extra lime, salt, or herbs.

Ingredients

• 8oz ginger, sliced thinly
• 2 cups rice vinegar
• 2/3 cup granulated sugar
• 3 tsp salt
• 5 large radishes, thinly sliced
• 2 small mason jars
  

Instructions

• Add vinegar, salt, and sugar to a saucepan. Heat until salt and sugar are dissolved.
• Thinly slice ginger, ideally using a mandoline. If available, remove leaves off the stem and chop stems. Place in a bowl, and sprinkle lightly with salt. Let sit for 20 minutes.
• Thinly slice radishes and place in one mason jar.
• After 20 minutes, place salted ginger in separate mason jar.
• Take boiling hot vinegar mixture and pour into each mason jar. Lid immediately and place in fridge
• Let sit at least 24 hours before using.

Ingredients:

Dressing:

◦ 1 small piece of fresh ginger 

◦ 2 tbsp Rice vinegar 

◦ 1 tbsp Maple syrup or honey 

◦ 2 tbsp Soy sauce 

◦ 2 green onions 

◦ 4 tbsp Toasted sesame oil 

Bowl (makes 2 large bowls) 

◦ 2 heads of bok choy 

◦ 1 cup dry rice of choosing 

◦ 1 avocado 

◦ 2 eggs

◦ Green onion, chopped 

◦ 2 tablespoons sesame seeds 

1. Prepare rice of choosing to instructions. 
2. Dressing: While rice is cooking, prepare dressing by adding all ingredients to a food processor, blending until smooth. 
3. Bowl: While rice is cooking, prepare bowl ingredients: 

• Chop 2 green onions 
• Peel avocado and slice 
• Fry 2 eggs sunny side up or over easy, keeping some yolk runny

1. Steam bok choy for 2 minutes so it is lightly cooked.
2. To plate, repeat for both bowls. Add rice to bottom of bowl and sprinkle one tablespoon of sesame seeds over rice.
3. Add avocado, green onions, fried egg, and bok choy. 
4. Add generous amount of ginger scallion dressing to each bowl and toss.
5. Enjoy!

Ingredients

• 2–3 eggplants, cut into long batons
• 1 cup sunchokes, thinly sliced into coins (wash these well)
• 4 cups Asian greens
• 4 cloves garlic, thinly sliced
• 1" ginger, julienned
• 2 scallions, sliced (optional)

Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• ½ cup broth or water
• 1 tsp cornstarch mixed with 1 tbsp water (optional)

Instructions

1. Crisp the Sunchokes
   Heat a splash of oil in a large pan. Add the sunchokes in a single layer and let them brown. When they’re golden and crisp around the edges, remove and set aside.
2. Velvet the Eggplant
   Add more oil if needed, then the eggplant and a pinch of salt. Cook until soft and lightly caramelized. Stir in the garlic and ginger until fragrant.
3. Brighten With Greens
   Add the Asian greens and cook just until they wilt and turn glossy.
4. Bring It All Together
   Return the sunchokes to the pan and pour in the sauce. Toss until everything is coated and slightly thickened.
5. Serve
   Finish with scallions, sesame seeds, or a swirl of chili crisp. Serve warm over rice or noodles.

Ingredients:
Dough/pre made pie crust.
3 tbsp Lemon curd
4 Fuyu Persimmons, sliced thinly
1 Bartlett Pear sliced very thinly
1 tsp Ground Cinnamon
1 tablespoon Turbinado Sugar
1 egg (for egg wash)

Directions:

Preheat oven to 400 degrees
Thinly slice persimmons and pear
Lay dough on parchment paper on baking sheet
Starting in the center, spoon the lemon curd over the pie dough and work out toward the edges, leaving about 1.5 inches bare
Alternating between pear and persimmon, arrange fruit over the lemon curd in a circular layer, working inwards like a spiral.
Fold the edges over toward the center, making sure to create a shallow ‘boat’ with the dough.
Brush the exposed fruit with a citrus marmalade.
Brush the dough with egg wash and sprinkle turbinado sugar over the egg wash.
Bake at 400 degrees for 25-30 minutes.

Ingredients:

• 1 Burrata
• A container of microgreens
• A few leaves of fresh mint
• Handful of pomegranate seeds
• 2 fuyu persimmons (should be crunchy)
• Olive oil
• Balsamic vinegar
• Edible flowers (optional)

Directions:

Spread microgreens as a loose base for under the burrata. Thinly slice the persimmons and layer across the plate. Very thinly slice the mint. Tear the burrata across the plate. Layer on the mint, sprinkle pomegranate seeds, olive oil, vinegar, and add edible flowers for an extra flourish! Enjoy :-)