Freaky Food? No, Just a Freekeh Salad from Salad for Dinner by Jeanne Kelley

Spiked and Sensible, Cherry Lambic Sorbet Recipe from The Sugar Cube

Fossilized Salsify from Mugaritz ‘A Natural Science of Cooking’ by Andoni Luis Aduriz

Steamed Eggplant with Sesame Dressing from 80 Recipes for your Pressure Cooker

Texas Hot Vegetarian Dish, Fire-Roasted Chile Rellenos from Mansion on Turtle Creek Cookbook

Leek, Apple, Fennel Sausage, and Goat Cheese Crêpes, Recipe from Crepes

Huevos Motulenos for Cinco de Mayo, Recipe from Cindy’s Supper Club

Irish Butter Poached 
Scallops with Leeks and Sweet Garden Peas from Cindy’s Supper Club

Green Lunch, Tender Carrots with Miso and Tahini from Salads: Beyond the Bowl

Before the Soup? Hibiscus Beet Sorbet Recipe from Humphry Slocombe Ice Cream Book