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Poached wild-caught salmon with mustard and lime
Tofu triangles in soy-almond butter sauce
Sauteed tilapia with pineapple salsa
Roast chicken with ginger, orange, and Thompson raisins
Pork chops with spice plum chutney
Filipino-style chicken adobo
Mongolian beef with cabbage and red bell peppers
Scallops with Champagne sauce
Bucatini allʼAmatriciana
Roasted chicken with red wine and cranberries
Wild-caught shrimp with grilled mango
Tagliatelle Bolognese
Smoky chipotle-tempeh chili
Sirloin tip with three kinds of pepper, Catalan-style
Chicken cutlets sauteed with eggplant-raisin mustard
Moroccan lamb tagine
Flounder sauteed with Penang curry sauce
Made with Blue Moon wild caught flounder
Beef slow-cooked in ale with bacon, onions, and mushrooms
Pasta cooked risotto style, with sausage, mushrooms, and rich chicken stock
Made with Caw Caw Creek pastured sausage and homemade chicken stock from Hoosic River Poultry chickens
Beef, black bean and red bell pepper chili with short grain brown rice
Chicken cutlets sauteed with Marsala and bacon
Ground beef with cilantro and cabbage, Oaxaca style
