Entrees

Pesto Pasta With Zucchini Noodles

Chilled Corn Soup

Farro and Roasted Beet Salad

Fava Bean Ta’ameya

Fava Bean Meatballs

Barley and Spring Vegetable Medley

Red Curry Pumpkin and Braised Pork

Bacon And White Bean Stew With Tortellini

N’Gina’s Gumbo

Farro Jambalaya Stuffed Acorn Squash

Plant-based Shepherd’s Pie with and Rainbow Chard

Creamy Mushroom Risotto with Yams and Brussels Sprouts

Roasted Pork Loin With Hard Cider Pear Chutney

Apple Baked Salmon with Maple Sage Butter

Cedar Plank Salmon, Garlic And Dill