Veggie Empanadas served with Spicy dipping sauce & Spanish Rice

Sautéed Portobello & Artichokes with garlic and a Fresh "Parmesan" Thyme Spread on a bed of Fresh Spinach and a Ciabatta Bread

Belgium Endive & Frisee tossed with Shallot, Honey Balsamic Vinaigrette garnished with Blood Orange Segments & Hazelnuts

Cavatappi, roasted peppers, squash, red onion, zucchini, herbs, parmesan, & olive oil

*VG

Cucumbers, tomatoes, red onion, peppers, parsley, mint dressed in a refreshing Dijon vinaigrette

*VG

Tri-Colored Rotini pasta tossed with diced summer garden vegetable and a refreshing balsamic & thyme vinaigrette.

Sautéed Eggplant with Tomatoes, Garlic, Capers & Olive

*VG *V

*VG *V

*VG *V