• Spinach-Stuffed Mushrooms
• Spinach Salad with Hot Bacon Vinaigrette
• Roast Chicken Legs with Spicy Avocado-Tomatillo Salsa
• Braised Braciola with Celery Root Purée
• Baked Black Bass and Clams in Foil
• Roasted Cauliflower with Tomato Sauce and Black Olives
• Endive, Radicchio and Walnut Salad
• Broccoli Puree with Garlic Brown Butter

• Spicy Hummus
• Wax Beans with Bell Peppers and Lemon
• Chicken Cutlets with Mustard-Cream Sauce
• Blackened Salmon
• Salmon Fillet with Cucumber Ribbons
• Easy Chocolate-Hazelnut Mousse
• Nopales-Arugula- Roasted Pepper Salad
• Wild Salmon Vera Cruz with Grilled Asparagus and Watercress

• Mushroom Ceviche
• Fried Eggs with Red and Green Salsa
• Cumin-Crusted Snapper with Lentil-Spinach Sauté and Mojo
• Strawberry, Jicama, Toasted Almond and Watercress Salad
• Sautéed Chard with Garlic, Pepitas and Pumpkin Seed Oil
• Lamb Chops with Kumquat Relish, Carrot-Yam Purée and Chayote
• Malbec-Poached Pear with Whipped Mascarpone and Fresh Basil
• Walnut-Crusted Tofu Cutlets

• Broccoli and Cauliflower with Vegan “Cheese” Sauce
• Mediterranean Grilled Tofu
• Raw Pesto “Pasta”
• Coconut Curry Tempeh
• Cilantro-Lime Roasted Asparagus
• Key Lime Mousse
• Fennel-Crusted Tuna, Tomatoes, Olives and Wilted Arugula
• Prosciutto-Wrapped Scallops with Sautéed Radicchio and Endive

• Stuffed Pork Chops with Fonduta and Fennel Gratinata
• Lemon Mousse Parfait with Lime Crema and Toasted Walnuts
• Spice-Rubbed Lamb with Cucumber Salad
• Pork Chops with Grilled Escarole
• Crispy and Spicy Cauliflower
• Grilled Asian Eggplant with Miso and Sesame Oil
• Grilled Tofu with Peanut Sauce
• Curried Shrimp with Green Mango Salad

• Almond Panna Cotta
• Grilled Asparagus with Dill Yogurt
• Braised Kale with Avgolemono Sauce
• Greek Salad
• Braised Lamb Shanks with Spiced Quince
• Swordfish Kebabs with Roasted Tomato and Parsley Sauce
• Lemon-Cumin Chicken with Carrot-Pine Nut-Golden Raisin Salad
• Yogurt Panna Cotta with Watermelon Soup, Honey Dew and Mint