A tray of sharable salads and spreads. At top left, roasted cauliflower with sunflower tahini, lemon juice, sumac, Hatch chili powder, garlic, harissa, and fennel oil. At top center, a root vegetable slaw with watermelon radishes, fennel, and kohlrabi, tossed with harissa vinaigrette and dukkah (made with hazelnuts, sesame seeds, sunflower seeds, pink peppercorns, coriander, fennel, nigella, and paprika.) At top right, roasted red beets puréed with Bar Tartine's housemade yogurt (plus chiles, cumin, garlic, and lemon), served with tangy housemade goat cheese and za'atar.
At lower left, creamy chopped liver inspired by the one Cortney's grandmother used to make, with onions fried in schmaltz, plus thyme, parsley, and chopped egg. At center: butternut squash hummus featuring squash from La Tercera farm plus sprout chickpeas, sunflower tahini, garlic, and lemon. It was drizzled with date paste and pomegranate molasses. At lower right: sweet and sour Monterey sardines, fried and pickled with vinegar and served with peppers, onions, paprika, cumin, and caraway.