Appetizers

Vietnamese Spring Rolls with Mirin-Ginger Marinated Tofu
Breakfast

Polenta and Eggs
lime rice
instant pot

Yellow Coconut Lime Rice with Toasted Almonds
Gluten-Free

Split Pea, Fennel and Spinach Soup
Vegetarian

Roasted Pineapple with Honey’d Crème Fraiche and Pine Nuts
Gluten-Free

Honey Spiced Carrots
Entrees

Black Bean Sweet Potato Pie
Sides

Creamed Kale with Crunchy Bread Crumbs
easy

Simple Roasted Garlic
Gluten-Free

Spring Vegetable Hash
Gluten-Free

Tuscan White Bean Soup
Gluten-Free

Tofu Salad
peach

Peaches and Tomatoes with Burrata and Basil
salads

Mexican Corn Salad with Fresh Tomato, Avocado, Toasted Pumpkin Seeds and Queso Fresco
Gluten-Free Summer

Watermelon and Cucumber Salad with Feta and Mint
Gluten-Free Spring

Forbidden Black Rice Salad with Mango and Salted Peanuts
Vegetarian

Penne with Blue Cheese Cream Sauce
Sides

Spicy Noodles
From the Learning Center

Bread and Butter Rhubarb Quick Pickles
Appetizers

Pesto Vegetable Noodles
Breakfast

HL Bakeshop’s Made Without Gluten Apple Muffin
Dessert

Oatmeal Raisin Walnut Cookies
Gluten-Free

Mango Slaw
Spring

Carrot and Coconut Scones