Quinoa, Chia Seed and Oat Granola
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Hand Torn Pasta with Mushroom Bolognese
Stone Fruit, Burrata and Arugula Salad with Manuka Honey and Prosciutto
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Penne alla Vodka Sauce
Toasted Coconut, Pistachio and Goji Berry Bark
Shaved Brussels Sprout Salad with Feta, Dried Cherries and Walnuts
Cucumber, Lime and Mint Cocktail
Homemade Wrapping Paper
Greek Orzo Salad with Bell Peppers, Cucumber and Feta
Rosemary Roasted Pork Shoulder with Fingerling Potatoes and Creminis
Chicken tenders are tossed in a spice mixture and baked then topped with a Crunchy Red Slaw and wrapped in a tortilla.
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Coleslaw made with red cabbage, green onions and jalapeno. Honey, red wine vinegar and mayo make for a light and tangy dressing.
Crispy, fried trout is served over a crunchy, cooling root veggie slaw
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