SOUBISE (BRAISED RICE AND ONIONS)
BROWN BUTTER AND THYME POTATO TORTE
WHITE BEANS WITH BROCCOLI RABE AND LEMON
ROASTED APPLES AND WINTER SQUASH
SPINACH-ARTICHOKE BAKED POTATOES
CLASSIC GLUTEN FREE FRIED RICE
GARLIC AND HERB BUTTERNUT SQUASH
CINNAMON ROASTED BUTTERNUT SQUASH
COUSCOUS WITH CHICKPEAS AND PRUNES
ROASTED BUTTERNUT SQUASH, RADICCHIO AND ONION
ROASTED ACORN SQUASH, MICROGREENS AND QUINOA SALAD
BAKED POLENTA FRIES WITH GARLIC AIOLI
PAN-FRIED POLENTA WITH MUSHROOMS PART 1
PAN-FRIED POLENTA WITH MUSHROOMS PART 2
STUFFING RECIPE WITH SAUSAGE CRANBERRIES AND APPLE
ROASTED BRUSSELS SPROUTS, CINNAMON BUTTERNUT SQUASH, PECANS AND CRANBERRIES 1.
GARLIC PARMESAN-STUFFED ARTICHOKES
MEDITERRANEAN ROASTED ARTICHOKE
CAULIFLOWER POTATO CURRY (ALOO GOBI)
ORZO, GREEN BEAN AND FENNEL SALAD WITH DILL PESTO0
BARLEY, SPINACH, AND MUSHROOMS
BACON & APPLE STUFFING AND OYSTER STUFFING
GRILLED CORN AND ROSEMARY BROOMS
SHAVED ZUCCHINI WITH LEMON AND FETA
SPINACH ARTICHOKE HEART TWO POTATO CASSEROLE
CRANBERRY MACADAMIA NUT STUFFING
WILD RICE WITH BALSAMIC MUSHROOMS
ROASTED BUTTERNUT WITH GOAT CHEESE
COUSCOUS WITH TOASTED PINE NUTSSTEWED WHITE BEANS WITH SPINACH AND BACON
GREEN BEANS WITH TOMATOES AND PINE NUTS
CORN-TOMATO SAUTE
GRILLED RED PEPPER AND EGGPLANT
POMODORO PASTA WITH BEANS
WILD RICE PILAF
WALNUT SAGE POTATOES AU GRATIN
SPINACH PIE
COCK AND KETTLE BEAN DIP
PENNE PASTA WITH CARMELIZED ONIONS AND BACON