Hand-pinched pierogi filled with sauerkraut, forest mushrooms, onion and buckwheat, boiled and served under fried onion, dill and poppy-seed oil.
Rice steeped in butterfly-pea flower, served with roasted cauliflower, sliced squash, snap peas, pomegranate seeds and a scatter of nasturtium blossoms.
Peixinhos da horta: slender green beans dipped in chickpea-flour batter and fried until the crust is ragged and golden, with a smoked-pepper tomato dip, lemon and parsley.
Oats and dates pressed into dense bites with peanuts, pumpkin seeds and cranberry, rolled in dark cocoa. Firm, chewy and easy to carry.
Green plantain mashed in the mortar with garlic, cilantro and crisp plantain fragments, packed into a tall mound and filled with oyster mushrooms in red sofrito broth.
A pot of pumpkin-and-red-lentil dal tempered with mustard seeds, served with a folded seeded flatbread, roasted pumpkin, cilantro and sliced red chili.