drinks:
apple brandy sour
autumn sangria
golden milk
grapefruit spritzer with rosemary-ginger syrup
hemp milk
jolly hot cocoa
morning energizer smoothie
spicy Bloody Mary
St. Patrick’s spicy cilantro moscow mule
superfood milkshake
vegan eggnog
syrups & condiments:
lemon-basil maple syrup
preserved lemons
pumpkin spice syrup
rosemary and ginger syrup
vegan hot fudge sauce
breakfast & brunch:
BLT breakfast salad
buttermilk biscuits
chai spiced steel-cut oats
Dutch baby with lemon-basil maple syrup
fruit bowl with coconut “whipped cream”
goat cheese crostini with preserved lemon, honey and smoked paprika
hazelnut granola
hemp milk
holiday spiced zucchini bread
morning energizer smoothie
“nutella” superfood spread
shallot and mushroom eggs en cocotte
spicy Bloody Mary
spicy garlic deviled eggs
stone fruit salad with cardamom and crème fraîche
truffled avocado toast
vanilla custard French toast
zucchini and sweet potato latkes
appetizers & sides:
apple bites three ways: butterscotch’d, bacon’d, and brie’d
burrata with grilled peaches
cumin and curry popcorn
dijon and balsamic brussels sprouts
goat cheese crostini with preserved lemon, honey, and smoked paprika
grilled corn with chili-lime butter, Cotija, and herbs
gruyère and thyme sweet potato soufflé
hazelnut granola
holiday spiced zucchini bread
jalapeño coleslaw
roasted cumin carrots with cardamom yogurt sauce
rosemary apple pecan stuffing
serrano pico de gallo
sherry and mushroom green bean casserole
spicy garlic deviled eggs
stone fruit salad with cardamom and crème fraîche
sweet and salty pumpkin seeds
superfood milkshake
truffled avocado toast
salad:
BLT breakfast salad
chicken, squash, and avocado bowl with lemon-tahini dressing
Chinese chicken salad
corn and zucchini end of summer salad
everything summer salad with orange vinaigrette
fennel, orange, and beet winter salad
heirloom caprese salad
jalapeño coleslaw
kale salad with preserved lemon and a curry dressing
pomegranate, pear, and gorgonzola salad
salad in a jar, two ways
spring quinoa salad
spring panzanella with asparagus and burrata
stone fruit salad with cardamom and crème fraîche
entrée:
baked halibut with shallots and capers
balsamic portobello burgers with roasted garlic goat cheese and caramelized onions
bbq bourbon turkey burgers
cauliflower, farro, and onion galette
chicken, squash, and avocado bowl with lemon tahini dressing
Chinese chicken salad
corn and black bean tacos
corn and zucchini end of summer salad
creamy chicken enchiladas
curried butternut squash soup
curried chickpea sliders
falafel with tzatziki sauce
flank steak sandwiches with horseradish and gruyère
French onion soup
grilled cheese with Thanksgiving leftovers
grilled chicken marinade with garlic, lime, and sesame
halloumi and black bean tacos
Hawaiian pulled pork pizza
jalapeño and bacon corn chowder
mango chicken with coconut cauliflower rice
one pot mac n cheese
pad thai
pork tenderloin with roasted veggies
pulled pork lettuce wraps with sesame ginger sauce
rosemary and thyme whole roasted chicken
salad in a jar, two ways
spring quinoa salad
spring panzanella with asparagus and burrata
Thai-inspired chicken and veggies with spicy “peanut” sauce
dessert:
chocolate chunk snickerdoodles
dark chocolate chip coconut cookies
Friday night brownies
fruit bowl with coconut “whipped cream”
jolly hot cocoa
holiday spiced zucchini bread
“nutella” superfood spread
salted butterscotch pudding
spiced shortbread cookies with salted maple frosting
stone fruit salad with cardamom and crème fraîche
superfood milkshake
toffee bars
vanilla bean marshmallows
vegan eggnog
vegan & gluten-free strawberry cheesecake bars
vegan hot fudge sauce
vegetarian mains & sides:
apple bites (butterscotch’d and brie’d versions)
balsamic portobello burgers with roasted garlic goat cheese and caramelized onions
burrata with grilled peaches
buttermilk biscuits
cauliflower, farro, and onion galette
corn and black bean tacos
corn and zucchini end of summer salad
cumin and curry popcorn
curried butternut squash soup
curried chickpea sliders
dijon and balsamic brussels sprouts
Dutch baby with lemon-basil maple syrup
everything summer salad with orange vinaigrette
falafel with tzatziki sauce
fennel, orange, and beet winter salad
French onion soup
goat cheese crostini with preserved lemon, honey, and smoked paprika
grilled cheese with Thanksgiving leftovers
grilled corn with chili-lime butter, Cotija, and herbs
gruyère and thyme sweet potato soufflé
halloumi and black bean tacos
heirloom caprese salad
holiday spiced zucchini bread
jalapeño coleslaw
kale salad with preserved lemon and a curry dressing
“nutella” superfood spread
one pot mac n cheese
pad thai
pomegranate, pear, and gorgonzola salad
roasted cumin carrots with cardamom yogurt sauce
rosemary apple pecan stuffing (vegetarian option)
salad in a jar, two ways (vegetarian option)
serrano pico de gallo
shallot and mushroom eggs en cocotte
sherry and mushroom green bean casserole
spicy garlic deviled eggs
spring quinoa salad
spring panzanella with asparagus and burrata (vegetarian option)
stone fruit salad with cardamom and crème fraîche
truffled avocado toast
vanilla custard French toast
zucchini and sweet potato latkes
gluten-free:
apple bites (bacon’d and brie’d versions)
autumn sangria
baked halibut with shallots and capers
balsamic portobello burgers with roasted garlic goat cheese and caramelized onions
BLT breakfast salad
burrata with grilled peaches
chai spiced steel-cut oats
chicken, squash, and avocado bowl with lemon tahini dressing
Chinese chicken salad
corn and black bean tacos
cumin and curry popcorn
curried butternut squash soup
curried chickpea sliders
dijon and balsamic brussels sprouts
everything summer salad with orange vinaigrette
falafel with tzatziki sauce
fennel, orange, and beet winter salad
French onion soup
fruit bowl with coconut “whipped cream”
golden milk
grilled chicken marinade with garlic, lime, and sesame
grilled corn with chili-lime butter, cotija, and herbs
halloumi and black bean tacos
hazelnut granola
hemp milk
jalapeño and bacon corn chowder (GF option)
jalapeño coleslaw
jolly hot cocoa
kale salad with preserved lemon and a curry dressing
mango chicken with coconut cauliflower rice
morning energizer smoothie
“nutella” superfood spread
pad thai
pomegranate, pear, and gorgonzola salad
pork tenderloin with roasted veggies
pulled pork lettuce wraps with sesame ginger sauce
pumpkin spice syrup
roasted cumin carrots with cardamom yogurt sauce
rosemary and thyme whole roasted chicken
salad in a jar, two ways
salted butterscotch pudding
serrano pico de gallo
shallot and mushroom eggs en cocotte
spicy garlic deviled eggs
spring quinoa salad
stone fruit salad with cardamom and crème fraîche
superfood milkshake
sweet and salty pumpkin seeds
Thai-inspired chicken and veggies with spicy “peanut” sauce
vanilla bean marshmallows
vegan eggnog
vegan & gluten-free strawberry cheesecake bars
zucchini and sweet potato latkes
vegan:
corn and black bean tacos
cumin and curry popcorn
curried butternut squash soup
curried chickpea sliders
dijon and balsamic brussels sprouts
fennel, orange, and beet winter salad
fruit bowl with coconut “whipped cream”
golden milk
hazelnut granola
preserved lemons
serrano pico de gallo
spring quinoa salad
superfood “milkshake”
truffled avocado toast
vegan eggnog
vegan & gluten-free strawberry cheesecake bars
vegan hot fudge sauce
whole30:
BLT breakfast salad
chicken, squash, and avocado bowl with lemon tahini dressing
fennel, orange, and beet winter salad
fruit bowl with coconut “whipped cream”
golden milk
hemp milk
mango chicken with coconut cauliflower rice
pad thai
pork tenderloin with roasted veggies
pulled pork lettuce wraps with sesame ginger sauce
salad in a jar, two ways
serrano pico de gallo
spicy garlic deviled eggs
superfood milkshake
Thai-inspired chicken and veggies with spicy “peanut” sauce
camping food:
corn and black bean tacos
cumin and curry popcorn
one pot mac n cheese
miscellaneous:
coconut peanut butter dog biscuits
holiday potpourri
