Charred Shishito Peppers with Ume Vinegar and Shiso Salt
The perfect combination of sweet, heat, acid and salt, this is a wonderful side dish for any occasion.
Eggplant Dip with Roasted Garlic and Peppers
Utilizing two kinds of eggplant, garlic, Jimmy Nardello peppers and herbs, this fabulous dip is bursting with enough flavor to convert even the staunchest eggplant naysayers.
Vegan Polenta with Beans, Squash and Tomatoes
Of the millions of ways to eat corn, polenta might be our favorite. Enjoy this vegan version of the beloved cornmeal porridge made from corn grown right here at The Ecology Center and complemented by perfectly ripe tomatoes, squash, and more.