Appetizers

Heirloom Tomato and Roasted Eggplant Salad with Smoked Mozzarella
Appetizers

Brussels Sprouts, Toasted Walnut and Mixed Greens Salad with Cider Vinaigrette
Entrees

Pasta with Butternut Squash and Walnut-Parsley Sauce
Dessert

Lemony Ricotta Cheesecake with Fresh Fruit
Appetizers

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

Warm Black Bean & Roasted Veggie Wraps
Entrees

Roasted Butternut Squah, Tofu and Green Beans With Cilantro and Pecans
Entrees

Thai Curry Red Lentils with Caramelized Shallots
Entrees

Mexican Vegetable Soup with Tortilla Chips
Dessert

Spiced Pumpkin and Hazelnut Pie
Appetizers

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

Roasted Fall Vegetable Tart
Fall

Potato and Sweet Potato Gratin
Appetizers

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
Dessert

Strawberry-Orange Shortcake
Entrees

Super Herby Tofu Noodle Bowl
Dessert

The Best Heaping Apple Pie
Dessert

Black Rice Pudding with Toasted Coconut and Mango
Appetizers

Beet Rösti
Fall

Green Bean Salad with Cherry Tomatoes and Toasted Hazelnuts
Appetizers

Vietnamese Spring Rolls
Appetizers

Creamy Pear and Sweet Potato Soup
Entrees

Moroccan Eggplant and Olive Tagine
Dessert

Peach and Blueberry Cobbler
Fall

Ginger Scented Carrot Soup
Seasonal

Spring Wild Leek (Ramp) and Potato Soup
Dessert

Strawberry Rhubarb Crumble
Appetizers

Israeli Couscous with Roasted Red Peppers, Feta and Lemon
Fall

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

Leek Tart with Aged Goat Cheese
Entrees

Vegan Green Curry with Basil
Appetizers

Fried Bhutanese Red Rice with Tofu and Kale
Entrees

Wheat Berry Tabouli Salad
Appetizers

Creamy Wild Mushroom Polenta
Fall

Spaghetti Squash Gratin
Appetizers

Curried Apple Couscous