The future isn’t predicted. It’s practiced.
CATEGORY
- ASIAN 1
- BEAN 2
- BEET 2
- BREAD 1
- BREAKFAST 1
- CAULIFLOWER 1
- CELERY 2
- COCKTAIL 2
- CONDIMENTS 3
- CORN 1
- CURRY 1
- DATES 2
- DESERT 1
- DIPS 6
- EGGPLANT 1
- FEATURE 2
- FERMENTED 4
- FOUNDATION 1
- GREEN TOMATO 1
- HIGH-PROTEIN 2
- LABNEH 1
- LARDER 7
- LENTIL 1
- MAIN DISH 2
- MEZZE 6
- PRESERVED LEMON 2
- PRESERVES 1
- RED PEPPER 1
- REDUX 1
- SALAD 1
- SALTS 1
- SANDWICH 1
- SIDE DISH 2
- SOUP 1
- SPRITZ 1
- STARTER 2
- SUNCHOKE 1
- SWEET POTATO 2
- TOASTS 1
- TOMATO 4
- TOMATOES 1
- VEGAN 14
- VEGETARIAN 5
- WARM SALAD 1
- YUZU 2
Mezze
A New Way to Think About Recipes
Our recipes are vegetable-forward, always vegetarian, and often vegan. Why? Because adding more plants to your plate is one of the simplest, most impactful shifts—for your health and for the planet. And because there are already incredible chefs and cooks creating recipes for non-plant proteins. Our focus is on nutrient density, balance, and flavor—while making room for flexibility. Many of our recipes work beautifully with added protein (which, as we’ve learned, most of us need more of). Consider them a foundation—one you can build on to suit your needs.
Our recipe cards go beyond ingredients and technique to show exactly what we used to make them—including where each ingredient came from and the purveyors we trust. Each card is packed with insight:
• Seasonality notes for both hemispheres, so you can cook with peak produce no matter where you are.
• Nutrition breakdowns as prepared, helping you stay informed about what you’re eating.
• A vegetable count to support gut health and overall well-being.
• Pro Tips on technique, preservation, and zero-waste strategies—because how we cook is as important as what we cook.
• Cost breakdowns based on how we made them, so you know what it takes.
We ask the big (and small) questions so you don’t have to—and we share the answers in ways that are practical, approachable, and actionable. Take what you need, when you need it. And when you’re ready to cook, toggle Cook Mode to keep the recipe on-screen, hands-free.
Purple Cauliflower Lacto-Ferment
Transform purple cauliflower into a probiotic-rich condiment with ginger, garlic, and ancient fermentation techniques. This Asian-inspired standing jar delivers gut health, stunning color, and complex umami flavor that elevates everything from grain bowls to noodle dishes.
Roasted japanese Eggplant Mezze
Silky roasted Japanese eggplants transform into this elegant Mediterranean dip with za'atar, tahini, and preserved lemon. No charring required - just simple oven roasting.
Roasted Golden Beet Whipped Feta
Sweet roasted golden beets swirled with tangy whipped feta create this stunning Mediterranean dip that's as nutritious as it is beautiful.
Roasted Red Beet Hummus
Vibrant roasted beetroot hummus topped with aromatic Egyptian dukkah delivers 12g plant protein and stunning color to any spread.
Red Lentil Hummus
A vibrant vegan high protein and fiber departure from traditional hummus, this Lebanese-inspired red lentil version combines warming spices with pistachios for extraordinary flavor and silky texture.
Muhammara with Housemade Labneh
A sophisticated Lebanese spread combining fermented red peppers, toasted pecans, and creamy labneh for an extraordinary mezze experience with complex umami depth.
Celery Salt
Those discarded celery leaves are about to become your most precious finishing salt. This zero-waste wonder transforms kitchen scraps into herbaceous gold that elevates everything it touches.
Long Bean Lacto–Fermentation
Transform colorful farmers market beans into probiotic-rich preserved vegetables using traditional lacto-fermentation. Ancient preservation meets modern gut health science.
Marinated Medjool Dates
Inspired by a recent visit to Manor Rock Farms restaurant in Hudson–Transform sweet dates into complex, tangy gems with this essential marinade technique perfect for cheese boards, salads, and elevated dishes.
Raf’s Celery Salad
Crisp celery meets creamy blue cheese, toasted pecans, and tangy marinated dates in this sophisticated salad that elevates humble ingredients into something extraordinary. Simple, seasonal, and satisfying with unexpected complexity.
Preserved lemon ricotta pancakes
After a dozen iterations, we've perfected pancakes that rival Tokyo cafe standards while delivering serious protein and using sourdough discard. They're our freezer staple now—comfort food engineered to be better for us.
Housemade Preserved Lemon Paste
Ottolenghi's preserved lemon paste gives you all the bright, complex flavor of traditional preserved lemons in just 25 minutes. We use it on everything from pancakes to grain bowls.
Ricotta Persian Lime Tomato Carpaccio
A vibrant mosaic of red and dark heirloom tomatoes adorned with creamy ricotta and aromatic Persian black lime—a minimalist celebration that transforms summer’s finest into an elegant dish requiring nothing but exceptional ingredients and five minutes of your time.