A wonderful taste of fall's finest, ready to be enjoyed any time of year. This bowl features roasted sweet potatoes, chickpeas, winter kale, dried cranberries, and toasted sunflower seeds, all delicately drizzled with creamy tahini dressing. Get a little bit of each element in every bite for a delicious, balanced harmony of textures as well as sweet and savory flavors.
Andrew Corrigan, chef and owner of Hungry House, has spent his career working in many of NYC’s finest restaurants, including Tocqueville, Del Posto, Locanda Verde and Cookshop. Now at Hungry House, he’s collaborating with today’s most innovative and inspiring chef creators outside of the traditional restaurant sphere. But once a cook, always a cook. Andrew and his team have put together a menu to showcase seasonal ingredients, big flavors, and a selection of recipes from a career devoted to the exploration of cooking. You’ll find this menu to be healthy, wholesome and delicious.
