Entrees

Pork Cutlets with Brown Butter-Caper Sauce
Entrees

Whole Roasted Chicken with New Potatoes, Lemon, Rosemary and Garlic
Entrees

Semi-Dried Tomato Pesto Stuffed Leg of Lamb
Entrees

Red Thai “Panang” Curry with Chicken
Entrees

Pan-Roasted Chicken Breast with White Wine Pan Sauce
Entrees

Pastitsio
Entrees

Fresh Pasta with Roasted Butternut Squash Cream, Hazelnuts and Parsley
Entrees

Local Wildcrafted Fiddlehead Fern Sauté with Orzo
Entrees

Sweet Potato and Kale Curry with Vanilla Bean
Dietary Considerations

Butternut Squash Mac and Cheese
Entrees

Pasta with Clams, Garlic-Parsley Butter and Toasted Breadcrumbs
Entrees

Butternut Apple Soup
Entrees

Mexican Baked Beans and Rice
Entrees

Moroccan Tagine of Chicken and Chickpeas
Entrees

Chunky Vegetarian Chili
Entrees

Bolognese Sauce
Entrees

Eggplant Parmesan with Homemade Marinara
Entrees

Red Coconut Curry with Tofu
Appetizers

Spanakopita
Entrees

Shepherd’s Pie
Appetizers

Moussaka
Entrees

Vegetarian Meatball Parmesan with Fresh Herbs
Entrees

Moroccan Tagine with Chickpeas and Chard
Entrees

Turkey Meatloaf with Mediterranean Herbs
Entrees

Vegetarian Baked Ziti
Entrees

Grilled Seitan and Vegetables with Barbeque Sauce
Entrees

Creamy Artichoke Alfredo
Entrees

Penne with Pesto Cream Sauce
Appetizers

Hearty Mushroom and Barley Soup
Entrees

Caramelized Roasted Vegetables
Entrees

Curried Collard Greens
Entrees

Penne with Summer Squash, Basil and Ricotta
Entrees

Deep Deep Lasagna with Sweet Italian Sausage
Entrees

Herb Crusted Beef Tenderloin
Entrees

Pasta with Butternut Squash and Walnut-Parsley Sauce
Entrees

Roasted Chicken Thighs Stuffed with Swiss Chard, Pine Nuts and Golden Raisins