Fish Tacos with Crispy Pickled Jalapeños
Avocado and Jack Cheese Sandwiches
Red Hot Beet Salad with Goat Cheese Toasts
Roasted Chicken, New Potatoes and Asparagus
Roasted Broccoli with Ancho Butter
Steamed Mussels with Tomato-and-Garlic Broth
Rice Salad with Merguez and Preserved Lemon Dressing
Spicy Green Beans with Bacon and Tomatoes
Twice-Cooked Broccoli
Buckwheat Crepes with Roast Veal and Parmesan
Zucchini-Wrapped Vermont Chèvre with Spicy Sprouts
Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette
Couscous-Stuffed Cornish Hens
Herb-Poached Organic Chicken with Cranberry Mustard
Maple Whipped Sweet Potatoes
Roasted Carrot and Cumin Puree
Broiled Sardines with Mustard-Shallot Crumbs
Pork Chops with Marsala and Fennel
Chipotle Chilaquiles
Pecorino Ravioli with Orange Zest
Chili-Garlic Peanut Sauce
Korean-Style Rice Bowl
Lemongrass Wet Rub
House Smoked Trout with Fingerling Potato and American Sturgeon Caviar
White Bean Dip with Herbs