Entrees

Blistered Poblanos Stuffed with Corn, Quinoa, and Monterey Jack

Rice Noodles with Nuoc Cham, Herbs, & Crispy Tofu

Pressure Cooker Tomato-Basil Sauce + Eggplant Involtini (Again)

“Dry”-Grilled Vegetable Tacos with Tomatillo Salsa & Cilantro-Lime Crema

Slab Sandwich with Olive Tapenade, Whipped Honey Goat Cheese, and Roasted Red Peppers

Potato Gnocchi with Brown Butter, Crispy Prosciutto and Sage from Jessica Battilana’s Repertoire

Roast Chicken and Shallots with Mustard, White Wine, and Thyme

Vegan Kimchi Fried Rice from Gena Hamshaw’s Power Plates

Crispy Tofu and Broccoli with Sesame-Peanut Pesto

Pasta with Radicchio, Gorgonzola and Walnuts

Oven-Baked Polenta (A Miracle) with Poached Eggs

Thanksgiving 2017