Roasted Mushroom Katsu

Zuccuri and Prosciutto Frito Misto

Chicken Birria

Lamb Borrego

Vegan Enchiladas with Tofu, Black Beans, and Zucchini

Crispy Pork Lumpia with Lemon Soy Dipping Sauce

Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt

Roasted Vegetable Fideuá

Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles

Surf 'n Turf Clams

Negi and Turnip Galette

Thai Shrimp Curry with Coconut Rice

Charred Negi with Mexican Corn Salsa

Kabocha and Beef Stir Fried with Thai Basil

Beet Poke Plate

Cauliflower Khao Soi

Thai Chicken Larb in Lettuce Cups

Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg

Steamed Mussels in Thai Broth

Mediterranean Cauliflower Eggroll with Harissa Dipping Sauce

Beef and Broccolini with Pepper Sauce

Spicy Fioretto Chipotle Tacos

Jackfruit Taco with Spicy Salsa de Tres Chiles and Guacamole

Dragon Fruit Breakfast Bowl

Tornado Omelet

Citrus Marinated Fioretto Salad

Exploring Heirloom Japanese Vegetables: The Oishii Nippon Project

Molletes with Crumbled Tofu, Refried Black Beans, Salsa Fresca and Crema

Roasted Fioretto and Negi with Shaved Parmesan

Baja Fish Tacos

Arabian Chicken Masachan

Israeli Roasted Cauliflower, Grilled Figs and Lemon Za’atar Dressing

Middle Eastern Eggs Benedict with Unilever Food Solutions Executive Chef Einav Gefen

Walnut, Rice, and Quinoa Stuffed Leeks

Vegetarian Sloppy Bos

Vietnamese Green Mango Noodle Bowl with Beef

Mango Poke Bowl

Mango Smoothie with Turmeric, Green Tea and Ginger

Chicken with Mango Mole and Pepitas

Pickled Green Mango Relish

Spicy Glazed Pan-Fried Tofu

Seared Tofu with Pear Chutney and Spicy Spinach Sauce

Mango Sev Puri

Mango Barbecue Chicken Sandwich with Mango Cabbage Slaw

Mango and Tuna Ceviche

Tofu Tabbouleh with Parsley, Tomatoes, Cucumber, Chilies, and Sumac

Korean BBQ Dumplings with Kale and Cho Gochujang Mayonnaise

Physiology of Taste: Sweet

Physiology of Taste: Bitter

Stuffed Eggplant with Chef Nof Atamna-Ismaeel