Pho with Vermicelli Noodles, Kale and Enoki Mushrooms
MINGLED FOOD
Black Sesame Soba Noodles with Blanched Vegetables and Miso Dressing
Chickpeas, risotto-style, with Chanterelles and Kale
Potato Salad with Smoked Salmon and Pomegranate Seeds
Roasted Eggplant with Tomato Sauce
Colorful Lentil Salad
Spinach and Beetroot Salad with Apricot Dressing
Smoked Eggplant dip
Watermelon and Cucumber mingle with Feta and Mint
Summer Garden Salad with Cucumber and Watermelon
Black Eyed Peas with Cherry Tomatoes, Celery, green Olives, Feta and Parsley
Roasted Eggplant with Lentil Salsa and Apricot Sauce
Sweet Potato Arancini
Eggplant with Miso Sauce
Panzanella with pita bread, avocado and radishes
Tourlou
Mushroom Risotto
Tabbouleh Style stuffed Vine leaves
Zucchini Pasta with Garlic, Lemon Zest, and Parsley
Spring Egg Noodles with Peppers, Peas, and a Tahini Sauce