Month: October 2016

Organic Bok Choy, Asian Eggplant, and Scallions in Black Bean and Garlic Sauce

Organic Red Kuri Squash, Sweet Corn, Fava Beans, and Sage Succotash

Eggplant Parmesan

Sous Vide Pork Belly, Roasted Organic Butterkin Squash Puree, and Charred Organic Dandelion Leaves

Roasted Pork Tenderloin with Roasted Organic Summer, Yellow, and Acorn Squash

 

Organic Escarole, Sweet Italian Sausage, and Cannellini Bean Soup

Classic Mojito with Organic Mint

Lamb, Brown Rice, and Mint Dolmades with Goat Milk Yogurt and Mint Sauce

Chamorro Finadene Sauce

Sriracha-style Garlic and Chili Sauce

 

Garlic and Chili Oil

Thai Basil Pesto