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Artichoke Heart & Red Pepper Dip *
Pear, Blue Cheese, Cream of Balsamic Crostini *
Rosemary-Lemon White Bean Dip *
Smoked Salmon on Toast/Cucumbers
Sweet Potato Fries with Basil Salt *
Walnut and Camembert Stuffed Pastry *
White Bean and Artichoke Dip *
Cottage Cheese Muffins (Basil and Sun-Dried Tomato) *
Egg, Chorizo, and Potato Breakfast Wrap
Zucchini Frittata with Chives and Fresh Tomatoes *
Chocolate Chip Oatmeal Cookies *
Chocolate and Peanut Butter Blondies *
Zucchini & Pistachio Cupcakes with Cream Cheese Frosting *
All Clad Grill Pan and Panini Press
Kent’s Venison with Mushroom Sauce
Rachel’s Moroccan Carrot & Beet Salad
Rodger’s Plenty-O Chicken Soup
Shea’s Pistachio-Crusted French Toast
Acorn Squash with Spicy Turkey Sausage and Rice
Asparagus, Shitake & Artichoke Heart Risotto *
Baked Mahi Mahi with Vegetables
Black Eyed Peas in Spicy Goan Curry *
Caramelized Tofu with Brussels Sprouts *
Chicken Marsala with Mushrooms
Cauliflower with Peas & Ginger *
Cocoa & Spice Slow-Roasted Pork with Onions
Crusty and Creamy White Beans *
Curried Lentils with Chapatis *
Garbanzo Beans with Mushrooms *
Kefta (Turkey Meatballs) and Zucchini with Yogurt Sauce
Lemon Chicken and Spinach Salad
Marjoram and Mustard Baked Ham
Pot Roast with Onions, Carrots and Garlic Mashed Potatoes
Sweet Potato Risotto with Brie *
Swiss Chard & Butternut Squash Bulgar
Pomegranate Sparkling Wine Cocktail *
Rhubarb and Strawberry Compote *
Broccoli Pesto Pasta and Asparagus *
Couscous with Ground Venison and Roasted Red Pepper
Spaghetti with Asparagus, Mozzarella and Prosciutto
Tomato, Arugula, and Mascarpone Pasta *
Arugula and Mozzarella Pita Pizza *
Arugula, Mozzarella and Artichoke Heart Salad *
Asparagus and Spinach Salad with Paprika Dressing *
Butternut Squash – Thai Style *
Butternut Squash Salad with Tahini Dressing *
Corn, Tomato and Avocado Salad *
Cucumber, Tomato and Feta Salad *
Goat Cheese Stuffed Grape Leaves *
Green Bean, Feta and Olive Salad *
Grilling: Zucchini and Sweet Potato *
Kale with Sun-Dried Tomatoes and Fontina *
Orange, Cranberry & Endive Salad *
Quinoa Salad with Blue Cheese and Veggies *
Parsley and Pepper Quinoa Salad *
Roasted Brussels Sprouts in Cream of Balsamic *
Smashed Cauliflower with Dill, Feta and Swiss *
Soy Sesame Roasted Vegetables *
Swiss Chard with Sun-Dried Tomatoes *
Tomatoes with Parm and Thai Basil *
Goat Cheese, Prosciutto, Tomato Panini
Grilled Cheese & Tomato Soup *
Panini – Turkey, Caramelized Onion, Apple and Gorgonzola
Pistou, Fontina, Mushroom Panini *
“Sloppy Joe” with Steamed Romanesco Broccoli *
Thanksgiving Leftovers: BBQ Turkey Sandwich & Potato Croquettes
African Chickpea and Spinach Soup *
Chickpea Curry and Vegetables *
Ground Nut Soup with Butternut Squash and Kale *
Lentils and Greens with Ham Soup
Roasted Tomato Soup with Leeks and Basil *
Slurptastic Curried Noodle Soup *
Turkey Sausage and Legume Soup