Tuscan Harvest Stew with Garlic Crostini and Apricot Preserves
Known as ribollita, this stew is loaded with market veggies, kale, and white beans in a rosemary tomato broth. Served with grilled garlic bread.
Known as ribollita, this stew is loaded with market veggies, kale, and white beans in a rosemary tomato broth. Served with grilled garlic bread.
Folded enchiladas in red enchilada sauce, sweet potatoes, carrots, pinto beans, almond queso fresco, shredded greens.
Creamy polenta with stewed market veggies, beans, & greens.
A grilled tofu steak on a ciabatta bun with sriracha ketchup, caramelized onions, oyster mushroom bac’n, and aioli, with a cucumber tomato side salad.
A Thai red curry with sweet potatoes, broccoli, carrots, snap peas, & shredded chick’n over rice.
Seared mushrooms in a garlicy lemon sauce with zucchini and cherry tomatoes over pasta.