Burrito Bowl! With black beans, rice, avocados, salsa, red cabbage, and lime.
Artichoke heart and leek frittata, perfect for spring!
Salmon chowder with fresh salmon, bacon, leeks, celery, potatoes, stock, and cream.
Spicy deviled jam, made with ham, celery, green onions, and pickled jalapeños.
Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
Ham and asparagus strata, with rustic bread, egg, Gruyere cheese, milk, cream, ham, and asparagus
Perfect for holiday entertaining, glazed baked ham with sweet-hot-honey-mustard or honey-thyme glaze.
Pacific black cod (sable fish) cooked in a broth of sake, rice vinegar, soy sauce and oil
Tastes like apple pie! Smoothie with applesauce, almond milk, cashews, dates, and vanilla.
Asparagus spears, boiled until crisp tender, served with grated boiled eggs and a caper vinaigrette.
Classic Italian tomato bread soup, with crusty rustic bread, tomatoes, garlic, onions, stock and olive oil.
Tasty no-bake chocolate peanut butter bars, including kosher substitutions for Passover
Quick and easy spaghetti pasta with clam sauce from minced clams, clam juice, white wine, olive oil, and garlic
Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots.
Large sea scallops, seared and topped with browned butter sauce with capers and lemon zest.
Artichokes braised in white wine and olive oil with shallots, garlic, parsley, and mint.
A ragout of roasted root vegetables—parsnips, carrots, beets, rutabagas—with tomatoes and kale
Classic chicken fried steak, steak cutlets, pounded thin, breaded, fried, and served with country gravy.
Green deviled eggs! Hard boiled egg halves, stuffed with avocado guacamole.
Vibrant green, luxurious nettle soup made with nettle tops, shallots, celery, potatoes, stock, cream.
Swiss chard sautéed with shiitake mushrooms and sprinkled with Parmesan cheese.
Corned beef and cabbage prepared two ways, one baked with cloves and sweet hot honey mustard, the other boiled in spiced water.
Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
Creamy and richly flavored soup with russet potatoes, sharp cheddar cheese, and Guinness stout
Authentic New Orleans bread pudding with French bread, milk, eggs, sugar, vanilla, spices, and served with a Bourbon sauce.
Grapefruit halves, sprinkled with brown sugar and broiled.