Chef Sarah's Signature power granola 

Lentil and Kale soup with roasted tomatoes, feta-spinach sausage

Classic Cobb salad with herb roasted chicken & balsamic vinaigrette

BBQ bison meatloaf with mashed sweet potatoes and crispy Brussels sprouts

Chicken alla Romana with prosciutto & peppers served with pasta, side of broccolini

Roasted delicata and kale salad with tamari almonds and lemon tahini dressing

Seasonal Berry crisp (GF/DF)

Blueberry-Oat or Carrot-Apple Muffins

White chicken chili with veggies and gluten-free cornbread

Niçoise Salad (albacore tuna) with tarragon–parsley vinaigrette

Mediterranean pasta with shrimp, artichoke hearts, cherry tomatoes, red pepper pesto, baby spinach and fresh basil

Poached Salmon with a tarragon cream sauce, quinoa salad and grilled asparagus

Grilled steak (choice of ribeye, NY, flank, hanger) with chimichurr,  roasted potatoes & green beans

Breakfast burritos (paleo, vegan or vegetarian)

Premium lump crabcakes with rémoulade or homemade tartar sauce; side of mixed greens with lemon dill vinaigrette

Herb roasted chicken salad with shaved fennel Salad, Granny Smith apples & toasted almonds

Tomato- basil soup or creamy roasted red pepper soup

Beef Stroganoff or Beef Bourguignon with mashed potatoes or flat noodles; seasonal veggie side

Roasted Halibut with capers, lemon, tomatoes and basil with wild rice, haricot vert

Breakfast quinoa with cinnamon, apples and walnuts

Chicken pot pie with puff pastry crust (invidual servings in large ramekins)

NY steak and roasted veggie enchiladas with homemade tomatillo salsa or traditional red sauce

Harissa-spiced salmon with Forbidden (black) rice & zuchinni fritters

Rice Noodle  or soba noodle bowl with lemongrass shrimp, Asian veggies, cucumbers, pickled ginger & peanut sauce

Lemon-Coconut Almond cookies

Thai coconut soup with chicken and shrimp

Cashew chicken curry with jasmine rice

Ying Yang salad with sesame chicken and peanut dressing

Greek Salad with tomatoes, olive, feta, red onion, parsley, cucumber and lemon dressing

Herb-crusted pork chops , pan seared with pear shallot reduction, roasted fingerling potatoes and brocolini

Ginger–Soy Glazed Salmon with sesame scallion soba noodles and  sugar snap peas

Farro & roasted veggie salad with Dijon–shallot vinaigrette

Curried Carrot-Ginger soup

Chicken Tagine wiht dried apricots, Castelvetrano olives; served with cous cous or basmati rice, honey roasted carrots

Shepherd’s Pie (lamb, bison, or beef)

Classic Chicken Piccata with linguini & asparagus

Chocolate chunk cookies

Seasonal veggie quiche or frittata with spinach, mushrooms, ham and gouda cheese

Roasted Butternut Squash Soup with curry, ginger & coconut milk

Turkey or beef meatballs with homemade marinara served with pasta or zucchini noodles

Miso–Maple Chicken Thighs with sesame roasted vegetables

Grilled Salmon rice bowl with grilled veggies & lemon-tahini sauce

Citrus Olive Oil Tea Cake with local honey

Mediterranean breakfast strata with veggies & feta cheese

Southwestern Chopped Salad with creamy avocado cilantro-lime dressing

Greek Lemon Chicken Soup (avgolemono-inspired)

Teriyaki Beef & Vegetable Stir Fry with jasmine rice or Lo mein noodles

Garlic-lemon roasted chicken (thighs or breasts) with cauflower mashers & sugar snap peas

Blueberry or raspberry oat crumble bars