Course Introduction to Pickling Solid pickles: Broccoli, cauliflower, sun-dried tomato and pickled curry See recipe
Course Introduction to Pickling Solid pickles: Parsnip and turnips with spirulina and broad beans See recipe
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
