Spring Nourish Bowl | Maple-Glazed Japanese Sweet Potatoes, Herb-Crusted Tofu, Kale and Radish Salad, and Wild Garlic Pesto
London Fog French Toast with a Wild Blueberry, Date, and Cardamom Compote | Vegan (Gluten-Free option)
Mini Zucchini and Eggplant Galettes with Cashew-Tofu Ricotta | dairy-free, vegan, and can be made gluten-free
