Appetizers and Sides
Grilled Salsa Primavera with Nixtamalized Corn Masa
Potato Beignets with Spring Garlic Aioli
Sautéed Swiss Chard with Dried Cherries
Winter Vegetable Potato Skins
Fatayer Bi Sabanikh (Spinach Turnovers) and Sfiha (Meat Pies)
Maple Roasted Brussels Sprouts
Red Kabocha Squash and Red Russian Kale with Tahini, Za'atar, and Roasted Hazelnuts
Persimmon and Pomegranate Relish
