33 matchdays. 33 shoots.

Peanut Sauce: Whisk together peanut butter, fresh lime juice, grated garlic, grated ginger, chili, and salt. Slowly whisk in warm water until silky and pourable.

Plantains: Slice ripe plantains, lightly coat with oil, season with salt and pepper, and air fry until caramelized and golden.

Jollof Rice: Cook onion in olive oil until softened, then add garlic and ginger. Stir in crushed tomatoes, paprika, cayenne, and salt until slightly reduced. Add rinsed long-grain rice and coat each grain in the tomato mixture, then add vegetable stock or water, cover, and cook gently until tender. Rest for 10 minutes before fluffing.

Cucumber-Cilantro Salad: Slice cucumber into half moons and roughly chop the cilantro. Toss with lime juice and salt, and optionally add thinly sliced red onion and jalapeño. Rest for 5 to 10 minutes before serving.

Pretzels: Prepare traditional soft pretzels and bake until deeply browned. Serve with both traditional and vegan beer cheese.

Red Cabbage & Apple Slaw: Toss thinly sliced cabbage and apple with cider vinegar, olive oil, mustard, maple syrup, salt, pepper, and dill or parsley.

Apple Strudel: Stretch homemade dough until nearly translucent, fill with cinnamon apples, roll, brush with butter or oil, and bake until crisp and golden.

Apfelschorle: Serve equal parts apple juice and sparkling water over ice.

Tahini Sauce: Whisk tahini with lemon, grated garlic, cumin, coriander, Aleppo pepper, black pepper, and a splash of pickled onion brine. Thin with water and finish with lemon zest, parsley, and olive oil.

Dukkah: Toast sesame, coriander, and cumin. Crush with flaky salt, black pepper, Aleppo pepper, and a small pinch of cinnamon.

Garden Salad: Combine tomato, cucumber, jalapeño, mint, parsley, and pickled onions. Dress with lemon, onion brine, olive oil, salt, pepper, cumin, and Aleppo pepper.

Nile Breeze: Blend cucumber, mint, cilantro, jalapeño, lime, salt, honey, and water. Top with sparkling water and garnish.

Jordanian-inspired saffron rice: Cook diced onion in olive oil, then toast cumin, coriander, turmeric, cinnamon, and salt. Add rice, toast briefly, add water, cover, cook, and rest.

Caramelized onions: Slice onions into thin half moons and cook low and slow in olive oil with salt until deep mahogany brown. Pile over the rice as the visual hero.

Plate: Arrange warmed ta'ameya around the rice with thick tahini, cucumber-mint yogurt, pickled red onions, mint-cucumber-tomato herb salad, pantry mezze spreads, and dukkah in the mortar.

Caravan Spritz: Mix chilled hibiscus tea, sparkling water, lime, and mint. Sweeten lightly if needed and pour into frozen camel glasses at the last second.

Samsa: Make a simple flour, olive oil, and warm water dough. Rest overnight, roll into circles, and fill with caramelized onions, roughly mashed chickpeas, cumin, coriander, black pepper, Aleppo pepper, garlic, lemon, and herbs. Fold into triangles, brush with olive oil, sprinkle with sesame seeds, and bake at 425°F until deeply golden.

Silk Road Carrot Pilaf: Cook diced onion in olive oil until softened. Add shredded carrots and cook until sweet. Stir in cumin, coriander, black pepper, turmeric, and salt. Fold in rice (or refreshed leftover rice), finish with lime and fresh herbs.

Suzma: Stir yogurt with diced cucumber, mint, jalapeño, garlic, lemon juice, black pepper, salt, olive oil, and finish with house dukkah.

Achichuk Salad: Combine cucumber, tomato, herbs, onion, citrus, olive oil, salt, and pepper.

Caravan Spritz: Sparkling citrus refresher with mint, served well chilled.

Moroccan Harvest Tagine: Braise chickpeas, delicata squash, zucchini, tomatoes, onions, carrots, preserved citrus, warm Moroccan spices, toasted pistachios, and fresh cilantro. Serve over fragrant rice.

Jalapeño Flatbreads: Make a quick olive-oil flatbread dough with cilantro, jalapeño, lemon zest, garlic, cardamom, and black pepper. Cook in a hot skillet, then brush with olive oil, flaky salt, and Aleppo pepper.

Herbed Citrus Yogurt: Refresh thick yogurt with cucumber, mint, cilantro, lemon, garlic, black pepper, olive oil, and Moroccan spice. Serve chilled.

Salted Mango Kefir Lassi: Blend kefir, mango, mint, citrus, ice, and a pinch of sea salt. Serve cold over ice with grapefruit.

Homemade Sesame Buns: Mix bread flour, yeast, sugar, salt, warm oat milk, and olive oil into a soft enriched dough. Proof, shape into oversized buns, brush with oat milk, top with sesame seeds, and bake until deeply golden.

Backyard Beet Burgers: Combine roasted grated beets with lentils, walnuts, oats, garlic, smoked paprika, cumin, soy sauce, flax, salt, and pepper. Rest, form thick patties, and sear until crusted.

Charred Garlic Mushrooms: Sear cremini mushrooms hard before seasoning, then finish with soy sauce, balsamic, garlic, parsley, and lemon.

Pineapple–Jalapeño Relish: Toss pineapple, jalapeño, banana pepper, cilantro, lemon juice, olive oil, salt, and cracked pepper. Rest before serving.

Giant Bush Wedges: Cut russet potatoes into oversized wedges, soak, dry thoroughly, season with smoked paprika, garlic, onion powder, salt, and pepper, then roast or air fry until crisp.

Green Match Cooler: Serve sparkling water with lemon, lime, pineapple, and whole spirulina over ice.

Warm Rundstykker: Shape cold-proofed dough into small breakfast rolls, preserving the air in the dough. Let rise until slightly puffy, then bake hot until golden, light for their size, and hollow-sounding underneath. Serve warm with cultured butter.

Whipped Cultured Cashew Cream Cheese: Soak raw cashews, then blend with vegan cashew kefir, vegan skyr, lemon juice, apple cider vinegar, kosher salt, and black pepper until thick and smooth. Fold in finely sliced scallions. Refrigerate overnight so the spread firms and the cultured flavor settles. Serve with a shallow swoosh, cracked pepper, scallions, and a few drops of olive oil.

Morning Tofu: Pat firm tofu dry and tear into large rustic pieces. Pan-roast in butter or olive oil until lightly golden. Season simply with salt and black pepper, then fold in sliced scallions at the end. Keep the flavor clean so the tofu reads as a Scandinavian breakfast protein rather than a heavily seasoned scramble.

Kanelsnurrer: Roll enriched dough into a rectangle. Spread with softened butter, then sprinkle with brown sugar, Ceylon cinnamon, cardamom, and a pinch of salt. Roll into a log, slice lengthwise, twist with the cinnamon layers facing outward, and coil loosely. Proof overnight, brush with butter or milk, sprinkle with sugar, and bake until deeply golden with caramelized cinnamon edges.

Seasonal Fruit: Arrange grapefruit with toasted walnuts alongside peaches, oranges, kiwi, blueberries, and raspberries. Keep the fruit bright, fresh, and restrained.

Fresh Mint Green Tea: Brew green tea and steep with fresh mint.

Baghrir: Prepare Algerian thousand-hole pancakes from a semolina-forward batter. Cook on one side only until the surface sets and the characteristic holes open across the pancake. Serve with honey butter, warm date syrup, and warm cinnamon apples.

Citrus Yogurt: Whip Greek yogurt with orange zest, lemon zest, honey, and flaky sea salt. Finish with toasted pistachios and fresh mint.

Maghreb Breakfast Hash: Crisp potatoes, then fold with harvest tagine, silken tofu, orange juice, lemon juice, fresh mint, and toasted pistachios.

Fresh Fruit: Arrange grapefruit, orange, dates, and blueberries.

Cape Garden Bobotie: Transform leftover vegetable tagine with pineapple relish, Medjool dates, warm Cape Malay curry spices, and herbs. Bake with a savory Greek yogurt topping until golden.

Harvest Loaf: Fresh-baked apple, date, and orange bread, sliced thick and served warm.

Orange Honey Compound Butter: Whip softened butter with orange zest, honey, flaky sea salt, and fresh citrus until light and smooth.

Sopa Paraguaya: Blend sweet corn, polenta or cornmeal, silken tofu, oat milk, baking powder, nutritional yeast, salt, and pepper into a thick batter. Fold in caramelized onions and scallions. Bake at 425°F until deeply golden and set. Rest before cutting.

Porotos Negros Guisados: Brown mushrooms, then simmer with onion, garlic, tomato, black beans, smoked paprika, cumin, oregano, bay leaf, chili, salt, and pepper. Finish with lime and herbs.

Chimichurri Verde: Blend parsley, cilantro, garlic, olive oil, lime juice, vinegar, salt, and water into a bright herb sauce.

Papas Asadas con Lima: Boil potato chunks until tender, then roast or air fry until crisp. Toss with garlic, parsley, lime, smoked paprika, and flaky salt.

Ensalada de Tomate y Pepino: Toss tomato wedges, cucumber, red onion, parsley, lime, olive oil, cracked pepper, and flaky salt just before serving.

Potage d’Abidjan: Slowly simmer sweet potato, cabbage, tomato, onion, carrot, garlic, ginger, vegetable stock, smoked paprika, thyme, and peanut butter until the vegetables soften and the broth becomes rich and lightly creamy. Finish with lime juice and cilantro.

Riz Blanc au Laurier: Steam jasmine rice with bay leaf until fluffy. Remove the bay leaf and finish with lime juice, carrot ribbons, and cilantro.

Piment Vert: Blend cilantro, parsley, mint, garlic, jalapeño, lime juice, olive oil, peanut butter, salt, and black pepper until smooth and bright green.

Tofu au Piri-Piri: Air fry extra-firm tofu until lightly crisp, then toss with lime juice, smoked paprika, salt, and cracked black pepper.

Plantains Caramélisés: Pan-sear ripe plantains until deeply caramelized with crisp edges. Finish with flaky salt and lime juice.

Salade Tropicale: Toss avocado, cucumber, tomato, cilantro, lime juice, olive oil, flaky salt, and black pepper just before serving.

Soleil d’Abidjan: Blend ripe red mango, orange juice, lemon juice, fresh mint, honey, and ice until smooth. Serve over ice.

House Dough: Mix flour, kosher salt, olive oil, and warm water into a soft dough. Knead until smooth, coat lightly with oil, cover, rest, then roll very thin before filling.

Potato & Caramelized Onion Pite: Boil diced Yukon Gold potatoes until just tender. Fold with slow-caramelized onion, parsley, black pepper, salt, and olive oil. Fill thin dough, fold, seal, and pan-fry until golden and crisp.

Spinach & Cashew Sir Pite: Blend soaked cashews with lemon, garlic, dill, olive oil, salt, pepper, and a splash of water until thick and creamy. Fold with wilted, squeezed-dry baby spinach, then fill, seal, and pan-fry.

House Ajvar: Roast red peppers and garlic, then blend with olive oil, smoked paprika, lemon juice, white wine vinegar, salt, and black pepper. Finish with fresh parsley.

Vegan Shopska Summer Salad: Toss tomatoes, cucumber, red onion, parsley, olive oil, white wine vinegar, flaky salt, and black pepper just before serving.

Mostar Nojito: Muddle mint with lemon juice and optional honey. Add ice, top with sparkling water, and finish with citrus.

Halloumi: Brush with garlic, smoked paprika, lemon, oregano, chile, and olive oil. Sear until golden.

Beans: Braise white beans with roasted peppers, shallot, garlic, smoked paprika, parsley, and lemon.

Zucchini: Char zucchini; finish with almonds, parsley, garlic, lemon zest, olive oil, and salt.

Bread: Serve warm with roasted garlic-lemon whipped butter.

Cachupa Rica: Sauté diced yellow onion and carrot in olive oil until softened. Add minced garlic, smoked paprika, dried thyme, and ripe tomatoes; cook until jammy. Add sweet potato, delicata squash, hominy, butter beans, broth, and bay leaf. Simmer until tender and thickened. Finish with lime, cilantro, salt, and black pepper.

Crispy Lime Coconut Tofu: Press tofu, cube, season with olive oil, lime, garlic, smoked paprika, coriander, salt, and pepper. Air fry until crisp. Finish with toasted coconut, cilantro, and lime.

Charred Pineapple & Avocado Salad: Lightly dust pineapple with brown sugar, char until caramelized, then toss with avocado, red onion, cilantro, lime, olive oil, roasted peanuts, salt, and pepper. Serve in the hollowed pineapple half.

Molho Crioulo: Blend cilantro, parsley, scallions, garlic, lime juice, olive oil, red pepper flakes, salt, and black pepper into a vivid green herb sauce.

Trade Wind Sparkler: Blend mango, orange, lime, mint, salt, and water. Pour over ice and finish with sparkling water.

Coconut-Lime Rice Pudding: Simmer jasmine rice with coconut milk, water, sugar, and salt. Finish with vanilla, lime, cardamom, toasted coconut, mint, and lime wedges.

Pizza Dough: Prepare James Beard quick pizza dough with Tipo 00 flour, warm water, yeast, a touch of maple syrup, olive oil, and freshly ground Himalayan pink salt. Let rise until ready to stretch.

Fresh Tomato-Basil Sauce: Cook organic tomatoes on the vine in hot olive oil until collapsed and saucy. Add fresh garlic, basil, black pepper, and salt, then reduce uncovered until rustic and spoonable. Finish with a small splash of pineapple juice.

House Hawaiian Pizza: Stretch the dough and top with fresh tomato sauce, mozzarella, pineapple, red onion, and jalapeño. Bake hot until golden and bubbling. Finish with fresh basil, crushed organic oregano from Marrakech, and maple-smoked carrot baccon.

Maple-Smoked Carrot Baccon: Marinate carrot ribbons with soy sauce, maple syrup, olive oil, smoked paprika, garlic powder, onion powder, black pepper, and optional liquid smoke. Air fry until crisp and scatter over the baked pizza.

Canadian Brutus: Blend and strain fresh tomatoes, then season the juice with lemon, lime, horseradish, vegan Worcestershire, white miso, black pepper, jalapeño infusion, and optional pickle brine. Serve over ice with celery and cornichon.

Sparkling Maple Lemonade: Mix lemon juice, lime juice, maple syrup, mint, and ice, then top with sparkling water.

Maple Yogurt Cream & Summer Berries: Whisk cashew-coconut yogurt with maple syrup, lemon zest, vanilla, and salt. Serve with strawberries, blueberries, toasted pistachios, mint, and a tiny maple drizzle.

Lemon-Vanilla Scones: Make a vegan scone dough with flour, baking powder, salt, sugar, cold vegan butter, oat milk, vanilla, and generous lemon zest. Bring together gently, pat into a thick round, cut into wedges, brush with oat milk, sprinkle lightly with sugar, and bake until lifted, craggy, and lightly golden.

Organic Peach Preserves: Serve chilled or room temperature as the bright fruit preserve for the warm scones.

Organic Red Plum Preserves: Serve alongside the peach preserves for a deeper, tart-sweet contrast.

House Herb Butter: Reuse or prepare softened vegan butter with fresh herbs, spring onion, garlic, cracked black pepper, flaky salt, and lemon zest. Serve as the savory path for split warm scones.

Toasted English Shortbread: Toast shortbread fingers lightly and serve whole, or crumble over the berry dessert.

Summer Berries with Vanilla Cashew Cream: Blend soaked cashews with water, maple syrup, vanilla, lemon zest, and a pinch of salt until silky. Chill until spoonable. Serve with raspberries, blackberries, and blueberries, finished with lemon zest, toasted shortbread crumble, and fresh mint.

English Breakfast Tea: Brew English Breakfast tea and serve with oat milk.

Mini Gaufres de Liège: Prepare a light vegan waffle batter with flour, baking powder, oat milk, vanilla, apple cider vinegar, melted vegan butter, and vanilla-lemon cashew yogurt cream folded into the batter. Rest briefly, then cook in a mini Belgian waffle iron until crisp outside and tender within. Serve nature with fresh thyme or topped with mushroom-lentil ragout.

Ragoût de Lentilles aux Champignons: Slowly caramelize leeks in olive oil, then brown mushrooms until deeply developed. Add garlic, thyme, cooked green lentils, vegetable broth, Dijon mustard, soy sauce, and parsley. Reduce until rich, glossy, and spoonable.

Salade d’Endives Belges: Toss Belgian endive, crisp apple, toasted pistachios, parsley, lemon juice, Dijon mustard, olive oil, flaky salt, and black pepper immediately before serving.

Café Glacé Moka: Shake cold brew coffee with melted dark chocolate, vanilla, maple syrup, oat milk, and plenty of ice until silky and lightly frothy. Serve over fresh ice with a chilled side pour of oat milk.

Gaufre aux Conserves: Finish warm mini Liège waffles with warmed organic peach preserves and organic red plum preserves.

Gaufre Chocolat Noir: Layer warm peach and plum preserves beneath a drizzle of salted dark chocolate. Finish with toasted pistachios, fresh lemon zest, and flaky sea salt.

Mini Vegan Medialunas: Enriched overnight dough with oat milk, vegan butter, vanilla, sugar, and orange zest, shaped into crescents, proofed, baked, and brushed twice with maple-orange glaze.

Empanadas de Espinaca Caseras: Flaky vegan pastry filled with wilted spinach and whipped herb tofu ricotta, sealed by hand, crimped, brushed, and baked until golden.

Dulce de Leche de Dátiles: Medjool dates blended with oat milk, vanilla, and kosher salt, strained smooth, and chilled until glossy and spreadable.

Plato de Frutas Frescas: Organic golden kiwi, orange wedges, strawberries, baby bananas, and fresh mint.

Jugo de Naranja Natural: Fresh-squeezed orange juice served alongside coffee.

Mocha Porteño: Strong coffee shaken with melted dark chocolate, vanilla, maple syrup, oat milk, and ice.

Soupe à l’Oignon Gratinée: Slowly caramelize yellow onions until deep mahogany and jammy. Build the soup with shiitake mushrooms, strained shiitake soaking liquid, vegetable stock, thyme, bay leaf, white wine, green lentils, and white miso. Ladle into toasted homemade bread bowls, top with house vegan Gruyère, and broil until browned and bubbling.

Homemade Bread Bowls: Prepare an overnight bread dough with bread flour, water, yeast, salt, and olive oil. Shape into round boules, bake until deeply golden, hollow out the centers, brush with olive oil, and toast again before filling.

Tartines aux Champignons Bourguignons: Brown cremini mushrooms deeply in olive oil, then add vegan butter, shallot, garlic, thyme, Pinot Noir, soy sauce, black pepper, and parsley. Reduce until glossy. Toast the reserved bread from the bread bowls with herb butter, spoon the mushrooms over the toast, and finish with parsley and cracked pepper.

Poires Belle Hélène: Poach Bosc pears with lemon peel, thyme, vanilla, sugar, and water until just tender. Chill overnight in the syrup, then serve over glossy dark chocolate sauce with orange zest, flaky sea salt, and mint.

Candied Pear Chips: Simmer thin Red D’Anjou pear slices in simple syrup, then dry slowly until translucent and lightly crisp. Finish with thyme and citrus.

Kir Royale Sans Alcool: Layer homemade blackberry syrup beneath freshly juiced green grapes, finish with sparkling water, and serve over ice.

Rustic Spanish Bread: Mix bread flour, salt, sugar, instant yeast, warm water, and olive oil into a soft dough. Knead until smooth, let rise until doubled, and refrigerate overnight. Bring the dough back to room temperature, shape it into a round loaf, and proof in a parchment-lined Dutch oven. Bake covered at 350°F until set, then uncover and continue baking until lightly golden. Cool completely before slicing.

Pan con Tomate: Grate ripe tomatoes and mix them with extra-virgin olive oil, finely grated garlic, and flaky salt. Let the mixture rest briefly. Toast thick slices of the rustic loaf, rub each slice lightly with a fresh garlic clove, spoon over the tomato mixture, and finish with more olive oil and flaky salt.

Patatas Bravas with Garlic Aioli: Cut Yukon Gold potatoes into large rustic chunks and parboil until just tender. Drain well and let them steam dry before tossing with olive oil, smoked paprika, garlic powder, salt, and black pepper. Air fry at 400°F until crisp and deeply browned. Serve with a garlic aioli made from vegan mayonnaise, grated garlic, lemon juice, and salt, then finish with chopped parsley.

Blistered Shishito Peppers: Heat a cast-iron skillet until very hot. Toss the shishitos with a small amount of olive oil and cook until blistered and charred on all sides. Finish with flaky salt and serve with a deeply charred lemon half.

Vegan Orange Olive Oil Cakes: Combine flour, sugar, baking powder, and salt. In a separate bowl, whisk olive oil, orange juice, orange zest, vanilla, and whipped aquafaba. Fold the wet mixture into the dry ingredients just until combined. Bake until lightly golden and tender, then dust with powdered sugar and finish with fresh mint and generous orange zest.

Red Sangria: Combine a fruity Spanish-style red wine with brandy, fresh orange juice, lemon juice, optional simple syrup, orange slices, lemon slices, and apple slices. Chill thoroughly so the fruit can infuse the wine. Serve very cold over ice and top with sparkling water just before pouring. Garnish with orange peel twists and fresh orange slices.

Spanish Snack Board: Serve Spanish olives, Marcona-style or roasted almonds, good olive oil, flaky sea salt, and fresh garlic cloves alongside the bread for rubbing and dipping.

Classic Swiss Cheese Fondue: Toss freshly grated Gruyère and Swiss cheese with cornstarch until evenly coated. Rub the inside of a saucepan with a cut garlic clove, then heat dry white wine until steaming. Stir in fresh lemon juice, then add the cheese one handful at a time, stirring constantly until smooth and glossy. Finish with freshly ground black pepper, freshly grated nutmeg, and chopped chives before transferring immediately to a warmed fondue pot.

Crispy Rösti: Parboil Yukon Gold potatoes until just tender, cool completely, then grate. Season with salt and black pepper before pressing into a large cake in olive oil. Cook slowly until deeply golden on both sides. Finish with chopped chives and cut into generous wedges.

Alpine Fondue Board: Arrange rustic country bread, apple slices, pear slices, red and green grapes, radishes, baby carrots, fresh rosemary sprigs, and chocolate-dipped strawberries organically around the fondue pot to create a communal Alpine brunch presentation.

Chocolate-Dipped Strawberries: Melt dark chocolate gently, dip fresh strawberries halfway, and chill until the chocolate sets.

Sparkling Pear Rosemary Lemonade: Muddle ripe pear with fresh lemon juice, add ice, top with sparkling water, stir gently, and garnish with a fresh rosemary sprig.

Housemade Rustic Artisan Bread: Mix bread flour, warm water, instant yeast, and a touch of honey until no dry flour remains. Rest briefly, then incorporate the salt. Allow the dough to rise until doubled, performing several stretch-and-folds during the first hour. Shape into a tight round loaf, proof until puffy, then bake in a preheated Dutch oven until deeply browned with a crisp crust. Cool completely before slicing into thick pieces, then grill lightly with Spanish extra-virgin olive oil and finish with flaky sea salt before serving.

Grilled Leeks: Grill whole leeks until caramelized. Serve with deeply charred lemons, olive oil, and flaky salt.

Vegan Arroz al Horno: Build a rich sofrito with onion, garlic, tomato paste, and smoked paprika. Bake Arborio rice with chickpeas, roasted peppers, artichokes, asparagus, and a whole head of garlic until deeply caramelized.

Fresh Lemonade: Fresh lemon juice, simple syrup, cold water, and ice.

Vegan Crema Catalana: Lemon- and cinnamon-infused oat milk custard, brûléed before serving and finished with homemade candied lemon peel.

Vegetarian Shepherd's Pie: Brown mushrooms until deeply caramelized before cooking onions and carrots until softened. Add garlic, tomato paste, thyme, rosemary, soy sauce, vegetable broth, Dijon, and balsamic, then fold in cooked green lentils and simmer until thick. Top with creamy mashed Yukon Gold potatoes and bake until bubbling with deeply golden peaks.

Maple-Thyme Roasted Carrots: Roast whole carrots until tender. Whisk together maple syrup, Dijon mustard, and fresh thyme, then brush the glaze over the carrots during the final minutes of roasting. Finish with flaky sea salt and freshly cracked black pepper.

Radish & Herb Salad: Thinly slice fresh radishes and cucumber, then toss with chopped parsley, chopped chives, olive oil, lemon juice, salt, and black pepper immediately before serving.

Rustic Artisan Bread: Slice thickly and warm or lightly toast just before serving alongside the shepherd's pie.

Apple-Cranberry Sparkling Spritzer: Fill glasses with ice and several thin apple slices. Pour in cranberry juice, top with sparkling water, and garnish with a fresh rosemary sprig.

Sticky Toffee Apple & Date Cakes: Soften chopped Medjool dates and diced apple in boiling water with baking soda and vanilla, then mash lightly. Cream vegan butter with brown sugar, granulated sugar, flax egg, applesauce, and vanilla before folding in the fruit mixture and dry ingredients. Divide into ramekins and bake until tender. Finish generously with warm sticky toffee sauce made from vegan butter, dark brown sugar, oat cream, vanilla, and a pinch of salt.

Clericó: Combine dry white wine with diced peaches, green apple, orange supremes, and green grapes. Chill until the fruit is well infused, then serve over ice with sparkling water and garnish with fresh cherries.

Humitas en Chala: Grate fresh corn and cook it slowly with shallot, red onion, smoked paprika, cumin, olive oil, salt, and pepper until thick and creamy. Spoon the filling into soaked corn husks, fold into packets, tie with strips of husk, and steam until fully cooked and set.

Grilled Vegetables with Chimichurri: Grill eggplant, asparagus, mushrooms, red onion, cherry tomatoes, and whole garlic until tender with deep char. Serve with chimichurri made from parsley, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper.

Rustic Artisan Bread with Roasted Garlic: Mix flour, kosher salt, instant yeast, and warm water into a shaggy dough. Let rise until doubled, shape into a loaf, and bake at high heat until deeply browned. Serve warm with whole garlic bulbs roasted in olive oil until soft and caramelized.

Vegan Chocotorta: Layer coffee-dipped chocolate cookies with a filling of vegan cream cheese, vegan dulce de leche, and whipped topping. Chill for at least six hours, preferably overnight, then unmold and finish with cacao nibs, fresh cherries, mint, and additional dulce de leche.