Almond ginger coconut macaroons

Asparagus frittata (with zucchini, sun-dried tomato and dill)

Banana coconut bread

Besan (chickpea flour) crackers

Black and blue-berry slaw

Brazil nut milk

Browned butter pomegranate rose madeleines

Caraway sauerkraut

Cardamom pear butter

Chana dal with spinach, cucumber and pomegranate

Chicken (or turkey) stock

Chipotle vanilla smoked salmon

Cinnamon almond milk

Citrus medley marmalade

Cocoa-dusted espresso blondies

Cooking dried beans

Corn tortillas

Creamy carrot red lentil soup with crunchy almond-coconut dukkah

Creamy mushroom soup

Dark chocolate flourless stout torte

Dark chocolate peanut butter jingle bells

Fragrant Indian Basmati rice pilaf

Herb and onion all-meatballs — also egg-free + dairy-free

Hiyayakko (Japanese cold tofu)

Jewel-toned summer’s end salad

Leftover nut/seed pulp flourfrom making homemade nut/seed milk

North Indian rajma — Punjab-style kidney bean masala stew

Oven-dried tomato slices

Preserved lemons

Pumpkin granola

Raw celeriac salad with chickpeas and lemon-thyme vinaigrette

Red cabbage sauerkraut with bay and fennel seed

Roasted buttercup squash, cinnamon apple and mixed greens salad with feta and aged balsamic

Rolled omelet

Rustic Dutch oven bread

Rx ruby red grapefruit sorbet

Salmon and veg en Papillote (in parchment packets)

Smoked salmon kedgeree with spinach, green peas and leek

Smoky braised collard greens

Socca (besan/chickpea flour) flatbread

Spiced dark chocolate-dipped banana pops

Spicy 4-seed gingerbread bites

Spicy cocoa macadamia nut crackle cookies

Sunny yellow Mediterranean chopped salad

Tipsy strawberry coco-cream

Two-ingredient blueberry lime jam

Whole grilled mahi-mahi with lemon and herbs

Winter yellow beet, blood orange, fennel and chèvre salad