Ras el hanout-spiced pasture-raised chicken with chickpeas, kale, prunes, apricots, and olives.

Grass-fed brisket, bok choy, and chewy bias-cut rice cakes in a kimchi broth.

Grass-fed beef, heritage pork, and aromatics in a layered sauce of marinara, stock, + Chianti.

Seasonal alliums, black beans, and Oaxaca cheese in a chile sauce, topped with tortilla strips.

Thai-style seasonal vegetable curry with fresh turmeric, ginger, lemongrass, and galangal.

Organic chickpeas, vegetables, and paneer in a Garam Masala-spiced ginger-tomato sauce.