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.
Yuzu Pink Pepper Tomato Jam
A preserve that breaks rules in the best way. Peak-season tomatoes meet yuzu’s citrus punch and pink peppercorns’ subtle heat, balanced with honey and maple syrup to let each ingredient shine. Preservation without compromise.
High Protein Green Tomato Coconut Curry
A crave-worthy, high-protein vegan curry that transforms green tomatoes into something rich, creamy, and deeply satisfying. Packed with fiber and layered with spice, this near-zero-waste recipe is one you’ll make again—next time, double it so you can freeze some.
18-Month Fermented Ayuuk Mary
Our 18-month “method cocktailing” journey—from seed to extended fermentation—meets smoky Ayuuk spirit in this umami-rich revelation. Complex, balanced, and the delicious result of patience and serendipity. Not your ordinary Bloody Mary.
El Chuleton De Tomate
A vibrant tribute to Madrid's Celso y Manolo, featuring thick tomato "steaks" adorned with sweet pineapple, cucumber, and pine nuts—all swimming in exceptional olive oil. Make this at home, then add the original to your travel bucket list.
Tomato Sandos: a Seasonal Ritual
In a world of year-round produce and constant availability, the tomato sandwich stands as a delicious act of rebellion. It marks time in a way few foods still do—a fleeting moment of perfection that cannot and should not exist beyond its natural season.
Mallmann’s Dried Tomatoes
Francis Mallmann’s paper-thin dried tomatoes transform heirlooms into flavor bombs. This technique captures summer’s essence in slices that elevate sandwiches, grain bowls, and charcuterie boards while extending seasonal bounty.
Whipped Ricotta Confit Tomato Toast
Cloud-like whipped ricotta meets our signature tomato confit on perfectly toasted sourdough, creating an elevated moment that works for breakfast, lunch, or elegant appetizer—proof that extraordinary experiences come from attention to quality ingredients..
Sweet Prince Confit Tomatoes
Transform peak-season cherry tomatoes into concentrated flavor bombs through slow-roasting in herb-infused olive oil. These preserved tomatoes capture summer’s essence, ready to elevate everything from toast to pasta year-round.
Noma Inspired Fermented Tomato Juice
Transform summer’s tomato bounty into liquid ruby through lacto-fermentation and patient aging. This vibrant elixir delivers profound depth and bright complexity, elevating cocktails, sauces, and marinades beyond ordinary potential while honoring nature’s perfect ingredient.
Perfect No-Fry Fries
We’ve had a lot of fries in our time. We’ve eaten them all over the world from fast food to fine dining and while we were developing our sugar free ketchup we realized it was time to finally drill down on the “perfect” at home, make anywhere there is an oven NO-FRY FRIES.
High Protein Risotto Al La Pizzaiola
This Risotto alla Pizzaiola transforms pizza flavors into a creamy, protein-packed risotto. With chickpeas for plant-based protein, olives and capers for umami depth, and a near-zero-waste approach, it’s rich, satisfying, and endlessly versatile.
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.
Halloumi Tomato Sandwich
A Mediterranean spin on summer's perfect sandwich: golden seared halloumi cheese paired with peak-season yellow tomatoes on toasted brioche. Finished with fresh oregano and flaky salt. A 10-minute celebration of seasonal bounty.
Sugar-Free Fresh Tomato Ketchup
Elevate your condiments with our sugar-free ketchup, celebrating tomatoes' natural sweetness enhanced with vegan umami flavors. Skip refined sugars without sacrificing that essential comfort of ketchup. Slow-simmered fresh tomatoes deliver concentrated depth that celebrates rather than masking flavor.