Grilled eggplant that has marinated in a blend of orange juice, balsamic vinegar, honey, and shallots.
Greek Quinoa Salad
Cooked quinoa, feta, cucumber, tomato and fresh herbs get tossed in a lemony olive oil vinaigrette for a hearty taste of the Mediterranean.
Chicken Pot Pie
Creamy chicken with potatoes, carrots, peas, celery, and onion topped with a freshly baked buttermilk biscuit
Broccoli Soup
A velvety puree of fresh broccoli, onions, and garlic simmered in vegetable broth.
Cranberry-Pecan Mixed Grains
A hearty mixture of brown rice and bulgur wheat simmered with cranberries and herbs and topped with toasted pecans.
Parsnip and Cauliflower Puree
A savory blend of parsnips and cauliflower pureed with lemon juice, garlic, and tarragon.
Lemon Sage Cornbread Dressing
Freshly baked lemon-sage cornbread tossed with sauteed onion, celery, and garlic.
Green Beans Gremolata
Whole green beans steamed and tossed with a hint of lemon zest, fresh garlic, and parsley.
Grilled Spiced Sweet Potatoes
Sweet potato slices grilled with ginger, nutmeg, cinnamon. and thyme.
Portobello Mushroom Banh Mi
This vegetarian twist on a traditional Vietnamese sandwich features tender, roasted Portobello mushrooms, pickled veggies, jalapeños, cucumber, and cilantro on a baguette spread with spicy Sriracha mayonnaise.