Spring
Baked Asparagus with Lemon, Garlic and Thyme
Curried Carrots with Sesame Seeds
Greek Chicken with Oregano and Mint, served on a Bed of Greens
Lamb and Pearl Onion Kebabs
Udon Noodles with Ginger and Garlic Shitake Mushrooms
Herbed New Potatoes
Quinoa Salad with Roasted Vegetables in Balsamic Sauce
Summer
Mediterranean Bread Salad
Sonoma Salad Greens with Roasted Pear Vinaigrette
Fresh Corn with Basil Butter
Herbed Tomato and Citrus Salad
Chicken with Ginger Lime Sauce
Fresh Fish with Heirloom Tomato and Basil Sauce
Soy and Sesame Grilled Scallops with Red Pepper Puree
Fingerling Potatoes
Autumn
Sauteed Shrimp with Anchos, Tequila and Red Onion Salsa
Pan Roasted Boneless Chicken with Vegetable Curry Sauce
Acorn Squash stuffed with Wild Rice, Hazelnuts and Dried Cranberries
Coriander Crusted Tuna with Black Bean Salsa
Winter
Shitake Mushrooms and Winter Greens in Filo
Roasted Brussel Sprouts with Fennel
Sautéed Halibut with Pecan Shallot Topping
Crab Cakes with Roasted Red Pepper Aoli
Chicken Piccata with Nicoise Olives
Beef Tenderloin with Bordelaise Sauce
Roasted Beet and Roquefort Salad
Frisee Salad with Oranges and Red Onions