alfredo pasta with browned butter, cauliflower, and ricotta
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
cranberry sauce with rosemary, port, and figs
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
mushroom, corn, and brussels sprout pasta with truffled breadcrumbs
“nutella” superfood spread
one pot mac n cheese
pad thai
pomegranate, pear, and gorgonzola salad
popcorn and Chex savory snack mix
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
shaved brussels sprout salad with vegan coconut bacon crumbles and chive-garlic dressing
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
vegan green smoothie
vegetarian gravy
zucchini and sweet potato latkes
