A harmonious balance of flavors, this quick ensalada highlights the versatility of sayote tops. Each bite is a perfect balance, marrying delightful umami notes and a tangy twist from the lemon-based dressing.

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Zesty Ensalada Delight

Imagine a delicate bite-sized cassava pancake topped with a creamy cashew and spinach gratin. Add some toasted munggo tempeh crumble to take the dish up a notch for a satisfying crunch and an explosion of flavor.

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Cassava Blini with Spinach Gratin

Experience a harmonious medley of hearty mixed grains consisting of rice, adlai and quinoa, paired with umami-packed mushrooms, and succulent sesame crusted tuna, served with a soy-based sauce.

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Mixed Grain Bowl with Sesame Crusted Tuna

Enjoy an unforgettable encounter with the ocean's finest—tender Mahi-Mahi accompanied by a delectable confit of Bauko beans, creamy cauliflower mash, and tangy, herb-infused sauerkraut. 

Place the cabbage in a bowl and sprinkle the salt. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. Let it sit for about 10 minutes until the cabbage has begun to wilt and release some of its juices.

Zest the lemon and add to the cabbage. Cut the lemon in a half and squeeze out the juice into the cabbage. 


Add the rosemary and mix until well combined.


Pack the cabbage into a sanitized jar. Tamp with your fist to make sure that there are no air pockets. The juice/brine will rise to the surface as you press the cabbage down. The brine will act as an airlock. It is imperative that the cabbage remain submerged under the brine during fermentation, otherwise mold will form. To do this choose a heavy object whose diameter is roughly the same size to the inside of the crock you're using. The object should be glass, ceramic, or non-reactive metal.

Ferment the cabbage for at least 3 days. Taste after 3 days and continue fermenting until it reaches your desired level of tanginess.


Store in your SUB-ZERO Refrigerator. Sauerkraut lasts for months after opening if you keep it submerged in brine and refrigerated.

Place the cauliflower in the perforated cooking pan and steam in your WOLF Convection Steam Oven using the STEAM mode at 210°F for 10 minutes or until fork tender.


Meanwhile, place the olive oil and garlic in a saucepan and cook over medium heat in your WOLF Induction Cooktop for about 5 minutes or until garlic is softened and fragrant but not browning.


Drain the cooked cauliflower well and add it to a food processor along with the garlic oil. Blend until smooth, stopping to scrape down the sides as needed. Season to taste with salt and pepper.


Preheat your WOLF M Series Oven to 325°F using the CONVECTION mode.


Place the garlic, dried chili, preserved lemon, dried thyme, rosemary, tomato paste, and olive oil in a baking dish and mix until well combined.


Add the cooked beans and season with salt and pepper. Start with a pinch of salt and pepper and adjust accordingly. Stir and bake in a preheated oven for 20 minutes. 


Meanwhile, season the mahi-mahi fillets with salt and pepper. Add to the baking pan and bake for another 10 minutes. 


Remove from the oven and taste for seasoning. Adjust accordingly. Serve with Cauliflower Mash and Rosemary Sauerkraut.


Baked Mahi-mahi and Bauko Beans Confit

Inspired by Good Food Community's own recipe, this light but satisfying dish combines the crispness of tender sayote tops with the delicate, nutty flavor of sesame oil. Topped with fluffy scrambled eggs, enjoy it on its own or as a side to a heartier meal.

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Sayote Tops Sensation

Savor the heavenly delight of a Banana Bulkan Miso Tart featuring a one-of-a-kind local banana from Capas, Tarlac. The creamy texture of this indigenous variety harmonizes with the delectable miso caramel for an unforgettable dessert experience.