Heirloom Tomato Salad 

Makes about 12 servings. 3 Tbsp extra virgin olive oil 2 large leeks, white and pale green parts only, cleaned and sliced 1 large onion, chopped 2 large carrots, peeled and diced 4 stalks celery, chopped 2 medium turnips, peeled and diced 2 large potatoes, peeled and diced 2 cups frozen double-peeled fava beans 2…

crispy vegan wontons 10 ounces medium-firm tofu, drained, patted dry and cut into small cubes 1 8-ounce can water chestnuts, drained and finely chopped 6 medium mushrooms, finely chopped 1 inch ginger root, peeled and finely grated 4 scallions, chopped 2 large cloves garlic, crushed 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 2 tablespoons soy sauce…

Yields 3 large rings, or 12–15 rolls 2 Tbsp active dry yeast 2½ cups warm water 1 cup sugar 3 large eggs ½ cup avocado oil or other neutral oil 1 tablespoon orange rind or orange blossom water. 8–10 cups all-purpose flour 1 egg, for egg wash Sesame seeds, for topping Blanched whole almonds, for…

1 16 ounce bag garbanzo beans, soaked overnight1 whole head of garlic, unpeeled with top cut off2 pounds boneless cheek meat (any fatty meat will work)3-4 marrow bones (optional)12 small red potatoes, washed2 large sweet potatoes, peeled & halved 1 large onion, peeled and halved2 pitted dates1 Tbsp honeySalt and pepperOlive oilWater1 dozen eggs, rinsed…

6 large eggs ½ cup cottage cheese 1 tsp baking powder 16 Saltine crackers, crushed or 1/2 cup matzah meal 1/2 cup milk ½ cup grated Parmesan cheese ½ cup crumbled feta cheese 1 1/2 lb fresh baby spinach, roughly chopped Preheat the oven to 400°F. In a large bowl, beat the eggs, then add…