Appetizers:
Vegan “Ceviche” Stuffed Avocados
Roasted Potato Rounds with Smoked Salmon and Creme Fraiche
Breakfast and Brunch:
Baked Cinnamon French Toast with Mascarpone
Roasted Peaches with Whipped Cottage Cheese
Roasted Cinnamon Apples with Whipped Honey Vanilla Ricotta
Summer Breakfast Polenta Bowls with Strawberries, Basil, and Whipped Ricotta
Dinner:
Argentine Red Shrimp with Mushrooms and Cheesy Polenta
Portabella Pizzas with Turkey Pepperoni*
Lemon Thyme Roasted Chicken with Potatoes
Saffron Shrimp Sheet Pan Dinner*
Beet Hummus Pasta with Tomatoes, Spinach, and Feta
Artichoke Spinach Orzo with Shrimp and Feta*
Lunch:
Butternut Squash Cheddar Ale Soup
Easy Tropical Salad with Coconut Shrimp
Double Melon and Prosciutto Summer Salad*
Tortellini Caprese Salad with Zoodles*
Winter Abundance Salad with Grapefruit and Shrimp
Arugula Radicchio Salad with Pear and Salami
Sweets:
Spiced Thumbprint Cookies with Guava
Strawberry Scones with White and Dark Chocolate
Apricot Amaretto Olive Oil Cake with Lemon Glaze
Side Dishes:
Apple Kale Salad with Candied Almonds
*wine pairing included
An Unexpected Chapter 