This versatile seasoning can be used to elevate a variety of dishes.

This dish has several layers of flavor; earthy mushrooms, pearl onions for a sweet note, and artichoke hearts, carrots, and celery bringing additional flavor and texture.

These are the baguette sandwiches sold in boulangeries, food stands, and cafés throughout France, each wrapped snugly in brown paper — pointy bread ends peeking out — stacked high for customers to grab and go. The only difference is that I’ve created a plant-based version.

This is such a versatile mixture of olives. Use as an appetizer with crackers, on ciabatta with plant-based mozzarella as a pan bagnat or with sliced tomatoes, fresh basil along with plant-based mozzarella.