Course Latin Flavors Butternut squash and chickpea hummus with yuca “fries” and homemade almond flax crackers See recipe
Course Cooking with Insects and Sustainable Proteins Broccoli Pachikay Sauce, Persillade of Tenebrio Molitor (Yellow Mealworm) See recipe
Course Conscientious Baja California Cuisine Summer vegetable soup, anchovy salsa, cheese crackers See recipe
Course Italian Cuisine "Trippa" Style Panzanella Salad with Tripe and Fruit (Panzanella di frutta e trippa) See recipe
Couse Plant Based Burgers and Falafels Mushroom Burger,Truffled Mash and Old-fashioned Mustard See recipe
Couse Plant Based Burgers and Falafels Split Pea Falafel with Cauliflower Couscous, Harissa and Hummus in Lavash Bread See recipe
