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Grazing Platters

Crazy Shwarma Chicken or Chickpea Salad with carrot, celery, fennel, red peppers, grapes, mango, dried apricots and prunes, fresh mint, cilantro, curried sliced almonds and yellow curry vinaigrette

Roasted Carrots on Muhummarra 

Chermoula Roasted Artichoke Hearts on Hummus

Marinated Feta with Olives and Herbs

Zaatar Focaccia 

Veggie Samosas 

Orange Pickled Beets and AZ Pistachios

Smoked Salmon Nicoise Salad with marinated baby potatoes, green beans, asparagus, heirloom tomatoes, olives, capers, hard boiled eggs

and avocado dill dressing

Rosemary Polenta Fries with Lemon Dijon Cashew Cream

Thyme Roasted and Grilled Veggie Platter

Cauliflower Antipasto

Mushroom Walnut Pate

Goat Cheese with Herb Roasted Tomatoes

Grilled Crostini

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Roasted Red Pepper, Tomato and Basil Soup

Lemon Rosemary Roast Chicken  with Green Olive Tapenade

Vegetarian Option: Spinach Walnut Cakes with Beet Cherry Chutney

Greek Roasted Potatoes with Lemon, Oregano and Olive Oil

Mediterranean Braised Green Beans with Tomatoes and Tons of Herbs

Greek Salad with Butter Lettuce, Cherry Tomatoes, Cucumber, Red Onion, Pickled Beets, Artichoke Hearts, Kalamata Olives, Feta and Oregano Red Wine Vinaigrette

Chocolate Chip, Rosemary and Olive Oil Cake

 

Creamy Broccoli Soup with Fennel and Dill

Honey Mesquite Roast Chicken with Cider Glaze

Vegetarian Option: Mushroom Wild Rice Lentil Burgers with Plum Cranberry Ketchup

Sweet Potato Parsnip Mash

Roasted Brussel Sprouts on Lemon Kale

Spinach Salad with Umeboshi Pickled Purple Cabbage, Caramelized Onions, Toasted Walnuts and Apples 

Apple Pie with Honey Whipped Cream

Black Bean Soup with Orange Jalapeno Salsa

Chimichurri Tri Tip with Grilled Onions, Asparagus, Artichokes and Avocado

Vegetarian Option: Chimichurri Portobellos 

Yukon and Sweet Potato Gratin with Monterey Jack and Cotija

Sauteed Chard with Garlic and Pickled Onion

Summer Corn Salad with Cherry Tomatoes, Red Peppers, Zucchini, Basil and Herb Vinaigrette

Chile Chocolate Cake with Chocolate Almond Ganache

Carrot Ginger Soup

Pineapple Teriyaki Salmon with Seasonal Stir Fry and Grilled Pineapple

Vegetarian Option: Pineapple Teriyaki Tofu

Coconut Jasmine Rice

Sesame Broccoli Slaw with Japanese Mustard Dressing

Asian Marinated Cucumbers

Cookie Trio - Ginger Molasses, Black Sesame, Matcha Green Tea

Chicken Tagine with Ginger, Saffron, Dried Apricots, Preserved Lemon and Olives

Vegetarian Option: Chickpea Tagine with Butternut Squash, Zucchini and Red Peppers

Curried Rice Pilaf

Harissa Roasted Carrots

Spring Mix with Fennel, Orange, Olives, Pistachios, Beets and Citrus Dressing

Caponata, Marinated Feta, Hummus, Tzatziki, Homemade Pita

Date Cardamom Cake

Korean Tri Tip

Vegetarian Option: Korean Baked Tofu (or Tempeh or Jackfruit!)

Kimchi Fried Rice

Sesame Seared Broccolini with Crispy Oyster Mushrooms

Butter Lettuce Cups, Scallion Ginger Relish, Cucumber Mint Relish, Pickled Daikon and Carrot, Sriracha

Butter Lettuce Salad with Snap Peas, Avocado, Cucumber, Radishes and Sesame Miso Dressing

Ginger Cupcakes 

Potato Celery Root Soup

Blackened Salmon with Mango Salsa

Vegetarian Option: Blackened Tempeh with Mango Salsa

Creamy Coconut Grits with Herb Roasted Tomatoes and Peppers

Whole Roasted Sweet Potatoes with Honey Butter

Arugula Salad with Grilled Peaches, Blueberries, Maple Pepper Pecans, Goat Cheese and White Wine Vinaigrette

Strawberry Apple Crisp with Honey Whipped Cream

Spanish White Fish with Romesco, Saffron, Tomatoes, Olive Oil, Smoked Paprika and Herbs

Vegetarian Option: Spanish Braised Chickpeas with Tomatoes, Peppers, Smoked Paprika, Olives and Chard

Veggie Paella Cakes with Preserved Lemon Aioli 

Grilled, Roasted, Raw and Pickled Veggie Platter with Black Bean Puree, Homemade Thyme Flatbread and Goat Cheese

Arugula, Asparagus, Fennel and Orange Salad with Citrus Dressing

Orange Olive Oil Cake