Dessert

Arroz Con Leche
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
Appetizers

Tuscan White Bean Stew with Fresh Basil Pesto
salads

Peanut Udon Noodles with Vegetables
Dessert

Vanilla-Infused Rhubarb and Strawberry Compote
Entrees

Cherry Tomato Vinaigrette Pasta with Basil
Appetizers

Thai Coconut Spring Rolls
Dessert

Gluten Free Muffins
Appetizers

Indian Carrot and Black Eyed Pea Soup
Gluten-Free

Harissa Aioli
Gluten-Free

Pesto
Gluten-Free

Easy Home-Made Pizza Sauce
Appetizers

Fail-Proof Pizza Dough
Vegetarian

Banana Coconut Lime Bread
Dessert

Apple Butter
Appetizers

Pickled Beets
Appetizers

Roasted Cauliflower and Leeks with Golden Raisins and Pine Nuts
Fall

Creamy Polenta
Fall

Leeks Braised in Cream with Star Anise
Gluten-Free

Sherry Shallot Vinaigrette
Appetizers

Grilled Veggies with Balsamic and Feta
Sides

Shaved Spring Asparagus with Goat Cheese
From the Learning Center

Yellow Curry “Aloo Gobi” with Potatoes and Peas
Sides

Stir Fry Vegetable Lo Mein
Appetizers

Veggie Potstickers
Appetizers

Golden Beet Salad with Warm Pecan-Crusted Goat Cheese and Red Wine Vinaigrette
Fall

Maple Spaghetti Squash
Fall

Curried Kabocha Squash Puree
Entrees

Fresh Pasta with Roasted Butternut Squash Cream, Hazelnuts and Parsley
Appetizers

Roasted Squash, Caramelized Onion and Gruyere Gallette
Fall

Roasted Delicata Squash with Pomegranate Molasses
Vegetarian

Teriyaki Sauce