Breads

Eli’s Bourbon-Apple Bread Pudding
Breads

Maple-Pecan Sticky Buns
Breads

Deep-Dark Gingerbread with Caramelized Pears and Vanilla Whipped Cream
Dessert

Apple-Cranberry Crisp with Cornmeal Streusel Topping
Dessert

Profiteroles with Pistachio Ice Cream and Rich Chocolate Ganache
Appetizers

Tortilla Española
Appetizers

Seta a la Basque
Appetizers

Sweet and Savory Cauliflower
Fall

Spanish Rice
Entrees

Caribbean Red Bean Stew
Fall

Thai Peanut-Coconut Sauce
Fall

Cannellini Beans with Ruby Chard and Tomatoes
Fall

Tofu Breakfast Scramble
Appetizers

Teriyaki Tofu
Appetizers

Creamy Curried Vegetable Soup
Entrees

Seitan Sauerbraten
Fall

Kimchi Salad with Arame (Sea Vegetable)
Entrees

Black Bean and Sweet Potato Pie
Fall

Bright and Zippy Braised Cabbage
Entrees

Green Lentil Daal with Spinach
Entrees

Chipotle Tofu
Appetizers

Fresh Spinach Feta Dip with Oregano
Appetizers

Spicy Samosas with Tamarind-Mint Chutney
Dessert

West African Banana Fritters with Spiced Sugar
Fall

Butternut Squash, Brown Butter and Sage Sauce
Fall

Roasted Red Pepper Sauce with Feta Cheese
Dessert

M’Hanncha
Appetizers

Dry Fried Green Beans
Appetizers

Roasted Cauliflower and Leeks with Golden Raisins and Pine Nuts
Dietary Considerations

Butternut Squash Mac and Cheese
Appetizers

Cheesy Cheddar Ale Soup
Fall

Cabbage Colcannon
From the Learning Center

Black Quinoa Salad with Raisins and Walnuts
Gluten-Free

Kale, Apple, Beet and Walnut Salad with Avocado Dressing
Vegan

Orzo Pasta with Broccoli, Shiitakes, Basil and Olives
Gluten-Free

Potatoes with Scallions and Cashel Blue Cheese