Entrees

Green Lentil Daal with Spinach
Entrees

Chipotle Tofu
Appetizers

Mexican Grilled Corn on the Cob
Appetizers

Grilled Vegetables with Harissa Yogurt
Sides

Couscous with Lemon and Herbs
Fall

Garlicy Lacinato Kale
Sides

Creamy Parmesan Polenta
Appetizers

Classic Tomato, Basil and Fresh Mozzarella Bruschetta
Appetizers

Roasted Pepper Pepperonatta
Sides

Cardamom Rice
Sauces

Cucumber and Radish Raita
Appetizers

Potatoes Boulangere
Sides

Roasted Potatoes with Crispy Bacon
Appetizers

Pork and Cabbage Fried Dumplings
Fall

Roasted Brussel Sprouts with Maple-Walnut Butter
Appetizers

Polenta Cakes with Roasted Wild Mushrooms and Bleu Cheese
Sides

Pan Roasted Asparagus
Sides

Roasted Mushrooms
salads

Farro Salad with Cherries, Walnuts and Pomegranate Vinaigrette
Appetizers

Caramelized Onion, Zucchini, and Roasted Red Pepper Terrine
salads

Grilled Summer Vegetable Salad with Feta and Lemon
Entrees

Creamy Aged Cheddar Macaroni and Cheese
salads

Spicy Citrus Slaw
Sides

Patacones (Twice fried Plantains)
Appetizers

Light as a Feather Corn Fritters with Maple-Sherry Gastrique
From the Learning Center

“Elote” Corn on the Cob with Cotija Cheese and Lime
Appetizers

Grilled Corn and Heirloom Tomato Bruschetta with Arugula Pesto
Sides

Double Corn Polenta with Fresh Herbs and Marinated Cherry Tomatoes
salads

Peanut Udon Noodles with Vegetables
Sides

Chicken Fried Rice
Appetizers

Turkey and Cabbage Fried Dumplings
salads

Mexican Quinoa Salad with Corn and Black Beans
Sides

Coconut Rice
Entrees

Macaroni and Cheese
Appetizers

Roasted Cauliflower and Leeks with Golden Raisins and Pine Nuts
Fall

Savory Bread Pudding with Broccoli, Onions and Kale