entree

Gluten-Free Cornbread Stuffing with Chestnuts, Leeks, and Chanterelles

Vegetarian Stuffed Butternut Squash with Mushrooms, Millet, and Kale Pesto

Pasta alla Carbonara with Kale, Brussels Sprouts, and Bacon

Padron Pepper and Goat Cheese Tacos

Toasted Pan Bagnat with Tomatoes, Mozzarella, and Arugula

Roasted Summer Vegetable Sopa Azteca {vegan option}

Spring Tabbouleh with Harissa and Grilled Halloumi

Nettle Pesto Pasta with Sun-Dried Tomatoes

Quinoa, Beet and Chickpea Burgers

Chard Saag Paneer

Butternut Squash Risotto with Pancetta and Chèvre

Leek and Gruyère Bread Pudding Baked in a Pumpkin

Sweet Potato, Chard and Black Bean Enchiladas

Roasted Eggplant Tomato Tart

Baked Penne with Eggplant and Fontina

Quinoa with Roasted Corn, Zucchini and Mint

Sweet Corn Cheddar Spoonbread

Spring Vegetable Fried Rice

Asparagus Pesto Pizza

Bacon, Leek and Fennel Quiche

Roasted Eggplant Pizza with Fontina, Ricotta Salata and Olives

Zucchini, Corn and Chèvre-Stuffed Squash Blossoms

Zucchini Pesto Lasagna

Pasta Alla Carbonara