Entrees

Semi-Dried Tomato Pesto Stuffed Leg of Lamb
Sides

Stir Fry Vegetable Lo Mein
Entrees

Local Wildcrafted Fiddlehead Fern Sauté with Orzo
Spring

Quinoa-Banana Griddle Cakes with Lime Crème Fraiche and Berries
Appetizers

Charred Onion Salad with Prosciutto and Parmesan
Fall

Lentil Soup with Swiss Chard and Saffron Yogurt
Entrees

Mexican Vegetable Soup with Tortilla Chips
Entrees

Chicken Coconut Curry
Entrees

Super Herby Tofu Noodle Bowl
Entrees

Green Curry with Basil
Dessert

Strawberry Rhubarb Crumble
Appetizers

Israeli Couscous with Roasted Red Peppers, Feta and Lemon
Fall

Couscous Salad with Capers, Olives, Pine Nuts and Currants
Entrees

Vegan Green Curry with Basil
Appetizers

Fried Bhutanese Red Rice with Tofu and Kale
Entrees

Wheat Berry Tabouli Salad
Entrees

Caramelized Onion and Smoked Gouda Stuffed Burgers
Entrees

Grilled Salmon and Asparagus with Basil Mayo
Entrees

Lentil Salad from the South of France
Appetizers

Creamy Wild Mushroom Polenta
Entrees

Warm Salmon Salad with Crispy Potatoes
Fall

Home-made Garlic Aioli
Dessert

Cakes by Torie: Vegan, Gluten-Free Raspberry Mocha Cake
Fall

Wild Rice Salad with Apples, Peanuts and Golden Raisins
Entrees

Smoked Trout Hash with Mustard Greens
Entrees

Honey-Soy Broiled Salmon
Entrees

Warm Chicken Sausage & Potato Salad
Appetizers

Fresh Garlic Soup
Fall

Eggplant, Lemon and Caper Salad
Appetizers

Grilled Veggies with Balsamic and Chevre
Entrees

Mustard Crusted Rack of Lamb
Fall

Coconut and Sweet Potato Soup
Fall

Asian Green Bean Stir-Fry
Entrees

Blackened Salmon Sandwich
Entrees

Garlic-Chile Flank Steak
Appetizers

Fire Roasted Tomato Soup with Crème Fraiche