Freshly baked lemon-sage cornbread tossed with sauteed onion, celery, and garlic.
Chimichurri Potato Salad
Here’s a South American twist on an American favorite! Tender potatoes are tossed in an herby blend of finely chopped parsley, garlic, oregano and cilantro and tossed with chopped red onion, garlic, lemon juice, and red wine vinegar.
Greek White Bean Ciabatta
A flavorful, hearty vegetarian sandwich with white bean spread, Kalamata olives, feta, cucumber, tomatoes, pickled onions, and tzatziki sauce.
Moroccan Chickpea Soup
A hearty chickpea and vegetable soup flavored with toasted spices
Cranberry-Apple Couscous Salad
Toasted couscous tossed with Granny Smith apples, dried cranberries, fresh spinach, and green onion
Spinach Meatball Zoodle Plate
Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles
Grilled Curry Chicken
Char-grilled boneless chicken breast that has been marinated in a mild curry-yogurt blend
Summer Vegetable Couscous Plate
Summer squash, sun-dried tomatoes, peppers & onions over toasted lemon couscous with side of hummus
Spinach Lentil Fritters
Brown lentils combined with spinach, cilantro, jalapenos and curry powder baked & topped with sriracha dressing
Greek Style Baked Cod with Orzo
Tender fish fillets are topped with peppers, mushrooms, tomatoes and a garlicky gremolata and served over orzo pasta.