Skillet Seared Shrimp and Scallops with a Veracruz Styled Sauce of Citrus, Tomato, Peppers, Olives, and Capers. Served over Linguine Pasta
Fire Roasted Red Pepper Hummus (F.R.R.P.H.)
Fire Roasted Red Pepper Hummus with Roasted Garlic and Cumin Dusted Tortilla Chips and Fresh Herb Olive Oil
Eggplant Veracruz
Lightly Fried Eggplant and a Veracruz Styled Sauce of Citrusy Tomato, Sweet Peppers, Vidalia Onion, Capers, Kalamata and Spanish Olives over Linguine Pasta
Thai Carrot and Ginger
Velvety Carrot Soup with Hints of Ginger, Coconut Cream, Red Curry, and Lime
Meatballs Arrabiata
Five Oven Roasted Plant Based Meatballs with an Arrabbiatta Style Spicy Marinara Sauce and Penne Pasta, with Highlights of Garlic, Smoked Chili Peppers, Capers, and Lemon Zest
Seafood Colombiana
Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Jasmine Rice.
Spicy Not-Meatballs
Five 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce