Unnamed St. Germaine, Gin and Lillet Cocktail
Easy chickpea curry channa masala We make this at home with the addition of roasted cauliflower, using coconut milk instead of water, and lime instead of lemon. One more tweak: especially if tomtatoes are not in season, canned fire roasted tomatoes are a good substitute for fresh ones.
Edamame Peanut Crunch Salad This is a recipe that looks and is healthier than it tastes. Flexible with they type of veggies you can put in, and for the peanut dressing I wing it a bit by putting in less honey but adding mirin, and instead of fresh garlic I use garlic black bean sauce (the fermented black beans add an umami otherwise missing).
Sesame cabbage noodle salad This recipe is a starting point for many ideas; for the dressing, I typically add a bit of mirin and togarashi spice blend, and a bit less honey since mirin is quite sweet
Sautéed dates with roasted butternut squash, wheatberries and blue cheese I typically make this with farro instead of wheatberries
Asian pear, fennel and radicchio salad with spicy citrus dressing Interesting flavor combination, and good use of fennel and radicchio. I did not make the dressing as specified, but raisins (soaked in lemon juice or vinegar) do go well with the radicchio and thinly shaved fennel. This also works well with apples, and you can even do some celery in here.
Celery and apple salad This also works well with celery if you don't have celery root.
Roasted Cauliflower and Chickpeas with Herby Tahini This is a fairly straightforward recipe; it lends itself well for improvisation for whatever you have on hand, and can be served with naan, pita, flatbread, rice, etc.
Kale salad with pecorino and walnuts Easy and tasty.
Epic Wheat Berry + Chickpea Salad Flexible idea that allows for variation. Works well with farro if you do not have wheat berries.
Crusty baked cauliflower and farro
Corn coconut soup This recipe is ridiculously good. We strained half the solid, but next time we may strain more. We also added white pepper and more ginger than called for, but it could be that our ginger wasn't very potent.
Broccoli, cheddar and wild rice casserole Use way less cheese than called for and it is great to add sauteed kale and roasted fennel
Tomato cobbler with gruyere biscuits So good! We added fresh summer corn, chives, and didn't put heavy cream in the biscuit mix (doesn't really need it...)
Mushroom potstickers Admittedly, I have not followed this recipe to 100%, but it has some good hints on cooking order for dumpling filling (including putting sauce in at the end, which differs from how I normally make a stir-fry). I did not have the cooking wine, so I used mirin instead (and did not add additional sugar, since mirin is quite sweet). Unlike many stir-fries, the filling may be missing a bit of the sour note; you'll get this by making a vinegar-based dipping sauce.
Squash and potato torte Used equal parts potato and summer squash/zucchini mixture and added rosemary, aleppo, and oregano, and used a 10 inch cake pan. Would cut salt by 1/3 next time.
Coconut Butternut Squash Soup Can be made without the kale, and also good to add juice from 1/2 to 1 full lime, and topped with toasted pumpkin seeds and yogurt.
Garlicky & cheesy quinoa zucchini fritters
Tali Sauce (Inspired from Whole Bowl in PDX) This is pretty darn close to the one in Portland, minus this version is very heavy on the garlic. I'd cut it down to at least half what is requested. Scales really well.
Chocolate cornstarch pudding Per comments (even by original recipe creator), use 1/3 cup sugar instead of 1/2, and do heaping teaspoons of cocoa