Here are some things I am offering throughout the next week:

Peach and Fresh Goat Cheese Gallette with Local Honey

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Swordfish Steaks with Fennel Aioli

Polenta with Spinach, Lemon and Parmesan Cheese (veg option)

Cauliflower Florets with Red Onion, Sweet Pickles and Fresh Dill

From-the-kitchen-garden Green Beans with Smoked Sea Salt

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Grilled Whitefish with Lentils and Coriander

Grilled Turnip Medallions with Lentils and Coriander (veg option)

Risotto with White Wine, Tarragon, Cornichons, and Roasted Tomatoes

Cucumber and Arugula Salad with Green Onions, Champagne Vinaigrette

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Chicken Medallions with Sambal, Honey and Ginger

Sautéed Tofu with Sambal Honey and Ginger (veg option)

Brown Rice Steamed with Black Mushroom Broth

Spinach and Peach Salad with Peppers, Avocado, Snow Peas and Ginger Vinaigrette

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Pork Scaloppini with Dijon Cream Sauce

Eggplant “Scaloppini” with Dijon Cream Sauce (veg option)

Potatoes Au Gratin

Sautéed Spinach with Sesame Seeds and Garlic

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Pork Tenderloin with Bourbon Hoisin Sauce

Jackfruit with Bourbon Hoisin Sauce (veg option)

Soba Noodle Salad with Mango, Cucumber, Cilantro and Straw Mushrooms

Vegetable Medley of Sugar Snap Peas, Carrots and Grilled Green Onions

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Lamb Tagine with Green Peppers and Carrots

Sweet Potato and Apricot Tagine with Green Pepper and Carrots (veg option)

*the term Tagine refers to a stew-like dish that is commonly found in North Africa*

Chickpea Salad with Green Olives, Red Peppers, Cucumber and Flatleaf Parsley

Mediterranean Salad with Wheat Berries, Tomato, Lemon and Fresh Basil

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Seared Beef Tenderloin Rubbed with Cumin and Coriander over Arugula

Seared Portabella Mushrooms Rubbed with Cumin and Coriander over Arugula (veg option)

Tomato and Corn Salad with Green Onions

Crisp-Tender Green Beans with Caramelized Onions