Butter Braised Leeks with Roasted Apples

Prosecco Cream Sauce with Rosemary Filet Mignon

Garlic & Olive Oil with Crushed Red Pepper

Grilled Spring Carrots w/ Fresh Za’atar and Tahini Lebneh

Spring Herb Pesto with Oven-Dried Tomatoes

Curry-Roasted Beet Slices w/ Carrot & Pistachios

Grilled Portobello & Vegetables with Worcestershire-Butter Glaze

Sautéed Spinach with Crispy Bacon

Bacon & Baby Artichokes with White Wine Reduction

Traditional Bolognese

Red Wine Reduction, Swiss Chard Sautée, & Toasted Walnuts

Oven Roasted Beets & Sweet Peppers

Maple Cream Sauce

Herbal Balsamic Butter with Mixed Mushrooms

Toasted Ravioli

Thyme-Roasted Carrots & Potatoes with Steamed Cabbage