main course

Cowpeas with Rosemary and Bay Laurel Broth

Rainbow Chard Galette with Caramelized Spring Onions (gluten free & vegan)

Carrot Ginger Fried Rice

Lemon Butter Spaghetti with Sugar Snap Peas and Pistachios

Late Winter Abundance Bowl with Maple Dijon Dressing

Sweet Potato Quinoa Salad with Balsamic Pickled Shallots and Dates

Vegan Cheesy Grits with Stewed Tomatoes and Okra

Herbed Polenta with Balsamic Roasted Tomatoes & Macadamia Ricotta

Summer Squash Galette with Creamy Roasted Garlic & Cannellini Bean Filling

Deconstructed Spring Roll Bowl with Ginger Peanut Sauce

Mushroom Ravioli with Apples, Parsnips, & Sage

Oat Flatbread with Roasted Radishes & Cashew Nettle Pesto