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Home
Recipes
Our Recipes
Dinner
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Packed Lunches
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Breakfast
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Side Dishes
Roasted Vegetables
Roasted Sweet Potato Sticks
Parmesan Crusted Tilapia
Springtime Omelette with Ramps, Mushrooms and Parmesan Cheese
Farmer's Market Salad with Shrimp, Asparagus and Avocado Dressing
Roasted Red Pepper Hummus
Lentil, Swiss Chard and Lamb Köfte
Lentil Castellucciano
Sautéed Spinach
Seared Chicken Cutlets
Sloppy Joes
Steamed Vegetables
Baked Salmon with Mustard Crust
Turkey Meat Loaf with Sun-dried Tomatoes
Penne with Garlic Shrimp, Tomatoes and Zucchini
Pan Roasted Salmon with Tomato Vinaigrette
Mushroom Stuffed Pork Tenderloin
Roasted Lake Superior Whitefish
Snapper with Zucchini and Toasty Garlic Mojo
Sauteed Scallops with Wild Rice
The No-Bake Marvel
Roasted cauliflower & hazelnut salad
Roast Butternut Squash & Red Onion with Tahini & Za'atar
Chef Paul Virant - Beef and Vegetable Curry
Balsamic and Rosemary - Marinated Steak Florentine
Sautéed Brussel Sprouts
Wild Rice with Mushrooms
Turkey & Zucchini Burgers
Shocked Vegetables
Avocado Lime Dressing
