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.

Local eggplant, organic tomato + garlic, with a sprinkle of Pecorino Romano.

Pasta shells, fresh ricotta, artichokes + Castelvetrano olives, San Marzano tomato sauce.

A perfect vegetarian main of organic spinach, roasted radicchio, three cheeses, and herbs under phyllo.

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

Pasture-raised chicken, organic pinto beans, and roasted vegetables in a smoky chile broth.

Chile- and sour orange-rubbed chicken with charred pineapple and roasted onions in a mild salsa.

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.