starters

Roasted beet, avocado and grapefruit salad with toasted pistachios

Zucchini boats filled with wild rice and Parmesan snow

Everyday kale salad

Cucumber salad with yogurt, dill, and Bing cherries

Citrus, peach and mango salad with lemongrass and toasted macadamia nuts

Bacon and egg salad with shiitake mushrooms and asparagus

Quinoa and feta-stuffed mushrooms with parsley and pepita crumbs

Spicy shrimp tacos with grapefruit guacamole