Typically a thin crêpe of chickpea flour and water, ordinary socca is transformed here by chef Jessica Koslow of Sqirl...
Hearty winter beets, kohlrabi, and watermelon radishes are lightened with sprouted lentils, mung beans, and sunflower seeds in this earthy...
In Sqirl chef Jessica Koslow’s grain-bowl-inspired dish, tender and crunchy buckwheat and quinoa, along with sprouted sunflower seeds, are used...