Recipe from Sivan’s Kitchen. Ingredients: Directions:
Appetizer
Scallion Pancakes
Recipe adapted from the Plant Based Wok. Ingredients: Dough: Paste: Directions:
Zucchini Fritters with Tzatziki
Recipe adapted from Chef David Prewett. Makes 6-8 fritters. Ingredients: Tzatziki: Zucchini Fritters: Directions:
Tomato, Peach, and Burrata Salad
Recipe from Chef Brittany Eddelbuttel. Ingredients: Vinaigrette Dressing: Salad: Directions:
Watermelon Bites with Whipped Feta
Recipe from Chef Brittany Eddelbuttel. Ingredients: Directions:
Chile Relleno Dip
Recipe adapted from Chef Helen Lampkin. Ingredients: Red Chile Sauce: Directions:
Tapenade Bruschetta
Recipe from Chef Patrick Lane at Honeycomb Kitchen. Ingredients: Directions:
Roasted Garlic Hummus with Za’atar
Recipe from Abbey Cochran at Honeycomb Kitchen Shop. Ingredients: Directions:
Vietnamese Summer Rolls with Peanut Sauce
Recipe from Chef Sandy Thana. Ingredients: Summer Rolls: Peanut Sauce: Directions:
Greek Feast – Tzatziki
Recipe from Chef Brittany Eddelbuttel. Ingredients: Directions: