Fiddleheads Cuisine Kitchen Tour and Open-Faced Egg Sandwich
Roasted Spaghetti Squash in Butternut Cashew Cream
Green Eggs and Yam
Herb and Ricotta Egg Waffles
Fresh Herb Sea Salt and a Basil-rose-ita
Roasted Beet Salad with Maple Miso Balsamic Dressing
Grab and Go Polenta Quiche
Ramp Butter
Oven-Fried Turmeric Tofu
Jamaican Jerk Tempeh