Gluten Free

olive oil, sea salt, cracked pepper- V/GF

1 qt (serves 3-4)

fresh herbs,  olive oil, sea salt- V/GF

1 qt (serves 3-4)

with shallots and fresh tarragon- V/GF

1 qt (serves 3-4)

finished with lime zest and tahini drizzle- V/GF

1 qt (serves 3-4)

milk, butter, salt & pepper- GF

1 qt (serves 3-4)

with fresh sage and goat cheese (on the side)- V/GF

1 qt (serves 3-4)

with kidney beans, shredded cheese, and sour cream (cheese and cream on the side)- GF

1 qt (serves 3-4)

garlic, shallots, chili flakes, parsley, butter- GF

1.8 lbs (serves 3-4)

tossed with baby peas, smoked bacon, and a light cream sauce- GF

1 qt (serves 3-4)

cherry tomatoes, dates, hazelnuts, shallots, garlic, broccoli, rainbow quinoa tossed with a pomegranate vinaigrette- V/GF

1 qt (serves 3-4)

finished with a roasted fennel and tomato confit- GF

1.8 lbs (serves 3-4)

finished with brown butter and crispy garlic- GF

2 lbs (serves 4-6)

applewood smoked bacon, toasted walnuts, diced applies, radicchio, apple cider vinaigrette- GF

1 qt (serves 3-4)

finished with a Dijon herb basting sauce- GF

2 lbs (serves 4-6)

black beans, kidney beans, red beans, veggies, herbs and spices- V/GF

1 qt (serves 3-4)

tossed with sundried tomato and sweet pea pesto- V/GF option

1 qt (serves 3-4)