Entrees
Red Beet Sausages
Cajun Jambalaya
Nettle Porridge with Butternut Squash and Bacon
Butternut Squash Gnocchi with Sage Brown Butter
Pasta with California Pepperonata
Zucchini Noodles with Mushroom Bolognese Sauce
Malloreddus Pasta with Bottarga and Cherry Tomatoes
Chorizo and Market Vegetable Risotto
