- springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce
- artichoke leek lasagna
- quinoa tabouli
- fettuccine in black pepper chardonnay cashew nut sauce with asparagus, red bell pepper and spinach
- roasted eggplant with tahini and pomegranate party dip
- chilled summer couscous
- Korean ‘slaw
- rustic pear tart