Artichoke risotto with lemon-herb pesto
Barley & basil pesto salad with heirloom cherry tomatoes
Blue cheese risotto with pan-roasted scallions and chive-infused oil
Bulgur, chickpeas, roasted tomatoes and grilled halloumi cheese
Cavatelli with fresh fava beans & ramp pesto
Chickpeas, wilted spinach & grilled lemons
Creamy butternut squash polenta with spicy wilted spinach
Farro with pan-roasted Brussels sprouts & pistachios
Farro with sweet peas, fresh herbs and ricotta
Fregola with kale pesto and poached eggs
Fresh chickpea fettuccine with lemon sauce and honey-roasted cherry tomatoes
Fresh pasta with chickpea flour
Linguini with roasted beets, fresh tarragon & caraway
Mac and cheese with braised leeks, asiago and parmesan breadcrumbs
Maccheroni alla Chitarra with Herbes de Provence, cured olives and fresh goat cheese
Orecchiette with wilted spinach, chickpeas and Pimentón
Orzo with mint-walnut pesto and grilled corn
Pappardelle with zucchini ribbons (zucchini noodles) and fried capers
Pasta salad with heirloom tomatoes, pan-roasted zucchini, fresh corn and goat-milk feta
Pinto bean chili with pan-roasted spices and chipotle
Quinoa tabbouleh with pickled asparagus and tangelos
Spaghetti with olive oil, garlic and pan-fried jalapeños
Spanish chickpea stew served with toasted couscous
Trofie with arugula pesto & flash-sautéed cherry tomatoes with garlic scapes
