• Fancy Roasted Tetsukabuto with Pomegranate and Pepitas

• Crispy Brussels with Dijon Aioli

• Raw Celeriac Slaw with Pancetta and Pine Nuts

• Rainbow Chard and Potato Frittata

• LB’s Favorite Fall Chicory Salad

• Roasted Savoy Cabbage with Walnuts and Parmesan

• Watermelon Radish, Fennel, & Pear Salad

• Root Vegetable Soup: Rutabaga, Carrot, Leek

• Potatoes, Eggs, and Dandelion Greens

• Parsnip Collard Shallot Gratin with Gruyere

• Roasted Delicata Rings

• Creamy Lacinato Kale & Celeriac

• Roasted Beet Feta Salad with Hazelnuts

• Creamy Coconut Kabocha Soup

• Roasted Sunchokes

• Creamy Turnip, Carrot, & Sweet Parsley Slaw