With their scratch-made vegan pastas, vibrant veggie tapas, and craft cocktails infused with fresh-pressed juices, Somebody People is on a mission to convince even the carnivores of the world that vegetable-driven meals can be just as satisfying as their meaty counterparts. Here, the team behind South Broadway’s plant-based, zero-waste restaurant with a sunny, Palm Springs vibe shares three recipes that encourage you to test that theory in your own kitchen.

Cucumber and Shaved Fennel Salad. Photo by Chelsea Chorpenning

Cucumber & Shaved Fennel Salad

Courtesy of head chef Art Burnayev

1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar
1 teaspoon salt
Zest of 1 lemon (reserve juice for pasta)
Pinch of chili flakes

1 cucumber
1 fennel bulb
3 radishes
1 bunch of scallions
Chili flakes, to taste
Pinch of fennel pollen

In a small bowl, mix olive oil with champagne vinegar. Use a fork to whisk in the salt, lemon zest, and chili flakes. Set vinaigrette aside. Peel and halve the cucumber lengthwise. Cut each half into thick slices. Using a mandolin or knife, thinly slice the fennel and radishes. Slice the scallions and separate the dark green tops from the pale green/white bottoms (set bottoms aside to use in the pasta recipe). In a large bowl, toss together the vegetables and vinaigrette by hand and garnish with chili flakes and fennel pollen.

Summer Highs cocktail. Photo by Chelsea Chorpenning

Summer Highs Cocktail

Courtesy of lead bartender Everyn Phoenix

1 ounce Lillet Blanc vermouth
½ ounce Dolin dry vermouth
½ ounce Bombay Sapphire gin
1 ounce cantaloupe purée
1 dash birch tincture
Seltzer water
Mint sprig for garnish

Fill a highball glass with ice cubes. Pour in the first five ingredients and stir to incorporate. Top with seltzer water and garnish with a sprig of mint.

Green Broccoli Rigatoni

Courtesy of Art Burnayev

1 bunch broccoli
10 ounces rigatoni
2 cloves garlic, peeled and minced
Sliced scallion bottoms (reserved from salad recipe)
2 sprigs fresh basil, chopped
1 Fresno chili, sliced
Juice from ½ lemon (reserved from salad recipe)
Mint and toasted pine nuts for garnish

Place a medium pot of salted water over high heat. While waiting for the water to boil, separate the florets of broccoli into a bowl. Cut the stalk into thin slices, using as much as possible. Once the water is boiling, drop in broccoli and blanch until tender, about 5–7 minutes. Turn off heat and, using a slotted spoon, remove broccoli. Bring pot of broccoli water to a boil again; add pasta and cook until al dente. While pasta is cooking, sauté garlic in a pan over medium heat until fragrant, about 10 seconds. Add the sliced scallion bottoms and stir, cooking for about 15 seconds. Add broccoli and 1/3 cup fresh water to the same pan and reduce by half, approximately 2 minutes. Smash mixture with a fork until it is puréed and creamy but still has little chunks. Once pasta is al dente, reserve ¼ cup pasta water, then strain pasta. Add reserved water and pasta to the broccoli sauce and toss. Allow extra liquid to cook off, then remove from heat. Add chopped basil, sliced Fresno chili, and juice from half a lemon; toss. Garnish with mint and toasted pine nuts.