Appetizer Recipes

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“Leche de Tigre” Lime-Marinated Ceviche
By Alejandro Morgan, Lolinda
Baked Pumpkin Squash (Zucca al Forno)
By Joyce Goldstein
Beer-Pickled Vegetables
By Adam Dulye, Monk’s Kettle and Abbott’s Cellar
Bruschetta with Blood Orange, Avocado and Arugula
By
Carrot-Beet Hash Cakes
By Jessica Goldman Foung, Sodium Girl's Limitless Low-Sodium Cookbook
Cauliflower with Brown Butter Bread Crumbs
By Inspired by Mama/Grandma Smitten
Charoset
By Evan Bloom, Wise Sons Jewish Delicatessen
Fresh Fava Bean Crostini
By Hoss Zaré, Zaré at Fly Trap
Green Garlic and Herb Salsa
By Carlo Espinas, Comstock Saloon
Green Garlic Toast
By Carlo Espinas, Comstock Saloon
Kohlrabi with Cream
By Lorenza De'Medici
Late Summer Corn and Poblano Salsa
By Fran Grayson of The Truck Stop
Lightly Pickled Fall Root Vegetables
By Alice Waters, Chez Panisse Restarant
Mushroom Toast Appetizer
By
Pickled Lemon-Chile Artichokes
By Michael Siegel, Shorty Goldstein’s
Quinoa Tabouli
By Eve Krammer of Dirty Girl Produce
Roasted Brussels Sprouts with Honey, Rosemary, and Hazelnuts
By Craig Stoll, Delfina
Roasted Radishes and Brussels Sprouts with Almond-Cilantro Chutney
By Elianna Friedman, CUESA Market Chef
Roasted Vegetable Chowder – Vegan + Gluten-Free
By Karina
Wasabi Crab Cakes
By Maggie
Whole Grilled Fava Beans
By Louisa Shafia, The New Persian Kitchen
Wild Rice Risotto with Butternut Squash and Cauliflower
By Jake Des Voignes, Local: Mission Eatery