Beluga black lentils become a delectable canvas for colorful heirloom tomatoes enrobed in creamy burrata and a spicy basil chimichuri. It looks almost too beautiful to eat but each bite reveals classic Italian flavors that will have you licking the plate clean.
In this easy recipe Cherokee Chef Nico Albert combines the Three Sisters, corn, beans and squash, in a modern take on ancestral traditions to create a vegan sope that nourishes the soul as much as the body.
We've elevated an ordinary carrot tart with show stopping carrot roses and the savory decadence of Moroccan spices and preserved lemons. A vegan pesto using the carrot greens creates the base for the tart.
