Radishes with Butter and Sea Salt

Pan-roasted Padrón Peppers

Roasted Strawberries

Quinoa and Corn Pasta

White Bean and Fennel Antipasto Salad

Kale and Radicchio Slaw

Sunflower Seed “Parmesan”

Roasted Lemon Sauce

Tofu Spinach Ricotta

Pickled Garlic

Pumpkin Seed Pesto

Spring Fruit Tabouli

Pan-roasted Asparagus with Poached Eggs and Brown Butter-Lemon Hazelnuts

Roasted Acorn Squash with Quinoa

100% would make it again

PCC Rainbow Salad

100% would make it again