salads

Summer Roasted Vegetable and Farro Salad
Appetizers

Charred Onion Salad with Prosciutto and Parmesan
Dessert

Lemony Ricotta Cheesecake with Fresh Fruit
Appetizers

Grilled Bruschetta with Corn, Tomatoes, Mozzarella and Arugula Pesto
Fall

Lentil Soup with Swiss Chard and Saffron Yogurt
Entrees

Thai Curry Red Lentils with Caramelized Shallots
Entrees

Mexican Vegetable Soup with Tortilla Chips
Entrees

Chicken Coconut Curry
Appetizers

Grilled Zucchini, Halloumi and Beans with Tomato-Mint Dressing
Dessert

Strawberry-Orange Shortcake
Appetizers

Jicama, Avocado and Orange Salad with Lime Vinaigrette
Entrees

Super Herby Tofu Noodle Bowl
Entrees

Spicy Stir-Fried Corn and Peppers
Appetizers

Beet Rösti
Entrees

Green Curry with Basil
Fall

Green Bean Salad with Cherry Tomatoes and Toasted Hazelnuts
Appetizers

Vietnamese Spring Rolls
Entrees

Moroccan Eggplant and Olive Tagine
Dessert

Peach and Blueberry Cobbler
Seasonal

Spring Wild Leek (Ramp) and Potato Soup
Appetizers

Israeli Couscous with Roasted Red Peppers, Feta and Lemon
Fall

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

Curry Dusted Soft Shell Crab
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

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
Appetizers

Citrus and Cucumber Salad
Entrees

Honey-Soy Broiled Salmon