Seared Chilean Sea Bass in a Red Chard Leaf ~ Meyer Lemon Vinaigrette

Spring Salmon Brochette Salad with Minted Lime Dressing, Toasted Quinoa and Pistachios

Thanksgiving Leftover Frittata with Greens, Sweet Potatoes and Fontina

Turkey Enchiladas filled with Sweet Potatoes, Peppers, Onions finished with a Low Fat White Sauce, Salsa and Cheese

Spinach and Feta Tart with Hemp Seed Pate Brisee ~ Gluten – Free

Spiced Grilled Chicken Open-Faced Sandwich Topped with Gruyere Fondue and Butternut Squash & Apple Jelly

Perfect Thyme Roasted Chicken with Pan Gravy