Carrots, toasted sesame seeds, tahini, lemon juice, extra virgin olive oil and garlic
Baba Ghanoush
A mixture of roasted eggplant, lemon juice, tahini, extra virgin olive oil, garlic and spices
Asparagus & Goat Cheese Panini
Grilled asparagus, red pepper and goat cheese on focaccia with garlic aioli
Quinoa Crunch Salad Bowl
Greens mix tossed with chipotle vinaigrette and topped with quinoa tabbouleh, tomato cucumber salad, Kalamata olives, edamame avocado hummus, and smoked pepitas.
Baked Pollock with Spring Vegetables
Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.
Avocado Smash Bowl
Grilled Watermelon Steaks with Walnut Gremolata
Welcome to the grill, watermelon. Marinate these thick-cut “steak” fruit slices in a mixture of white balsamic vinegar, lemon juice and rosemary. Grill watermelon slices and top ‘em with a gremolata of walnuts, lemon zest and fresh parsley for knock-the-grill-tongs-out-of-your-hand taste.
Grilled Salmon & Panzanella Salad
Fresh Berry Salad
Strawberries, blueberries, feta, kale, onion, tossed in tangy lemon dressing
Cumin-Spiced Grilled Carrots
The earthiness of cumin and heat of green onions balance against the natural sweetness of the root veggies, which are steamed first, then grilled to give them those char marks we all love.