Entrees

Herb Roasted Misty Knoll Chicken Breast
Appetizers

Heirloom Tomato Gazpacho with Corn and Black Beans
Appetizers

Lemon Balm Pesto with Boiled New Potatoes
Entrees

Caribbean Red Bean Stew
Fall

Thai Peanut-Coconut Sauce
Gluten-Free

Pan Roasted Summer Squash with Red Onion and Fresh Herbs
Gluten-Free

Summer Squash Soup with Basil Pistou
Fall

Cannellini Beans with Ruby Chard and Tomatoes
Entrees

Quinoa Salad with Dried Blueberries and Pecans
Fall

Tofu Breakfast Scramble
Appetizers

Teriyaki Tofu
Fall

Kimchi Salad with Arame (Sea Vegetable)
Entrees

Black Bean and Sweet Potato Pie
Gluten-Free

Garlic Scape Soup with Fresh Spinach
Entrees

Paprika Roasted Chicken
Entrees

Chipotle Tofu
Beverages

Iced Thai Tea (Iced Chai)
Appetizers

Spicy Samosas with Tamarind-Mint Chutney
Appetizers

Savory Pineapple Salad with Basil and Mint
Appetizers

Mexican Grilled Corn on the Cob
Appetizers

Bulgogi (Korean Barbecued Beef)
Appetizers

Ricotta Ravioli Filling
Fall

Roasted Red Pepper Sauce with Feta Cheese
Dessert

Vanilla-Infused Rhubarb and Strawberry Compote
Appetizers

Roasted Cauliflower and Leeks with Golden Raisins and Pine Nuts
Gluten-Free

Steamed New Potatoes with Lemon, Olive Oil and Chives
From the Learning Center

Black Quinoa Salad with Raisins and Walnuts
Gluten-Free

Kale, Apple, Beet and Walnut Salad with Avocado Dressing
Gluten-Free

Ricotta Salata, Tomato and Arugula Antipasto
Appetizers

Cucumber Salad