A fresh tabbouleh-inspired salad of organic quinoa, herbs and local tomatoes, along side zucchini ribbons tossed in light dressing and crostinis topped with a sunflower seed pâté and white bean hummus.
$12
(Veg’n & Gluten-Free options)

Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur on Thursday evenings, and hosting the Rusholme Park Supper Club every month or so.