Eggplant Timbale (10/12/08)
Taco Party (8/16/09)
Artichoke and Sundried Tomato Risotto with Braised Artichoke
Fire and Ice Pasta for CCFA Fundraiser (9/18/08)
Blue Corn Pumpkin Enchiladas with Mole Sauce and Spanish Rice (10/26/08)
Tricolor Braided Friendship Bread (11/27/08)
Cumin Lime Tofu with Sweet Potato Puree (5/22/10)
Cashel Blue Risotto with Toasted Pistachios, served with Kale Sauteed with Red Onion and Garlic (5/29/10)
Gluten-Free, Dairy-Free Macaroni and Cheese (11/27/08)
Bagels (10/31/10)
Gnocchi with Tomato, Alfredo, and Pesto Sauces (6/5/10)
Confit Byaldi (11/14/10)
Clockwise from bottom: Roasted Asparagus with lemon zest, sea salt, and fresh nutmeg; Purple Potato Gnocchi with brown butter sage sauce; Confit Byaldi (11/14/10)
