Beet Pasta with Mushrooms, Ricotta, and Prosciutto
Delicate pink, pillowy pasta filled with soft cheese and umami-rich mushrooms can be served as a unique appetizer or visually… Blood Orange Panna Cotta Tarts with Blueberries
These flaky pastry tarts filled with tangy, creamy blood orange panna cotta and vibrant blueberries are a fine addition to… Buttermilk Biscuits with Charred Stone Fruit
Buttery, flaky biscuits are topped with charred nectarines and house whipped cream, riffing on the classic American shortcake. Blossom-Wrapped Vegetable Terrine
Whether an appetizer or a light entree, this colorful, layered terrine packs a punch of flavor. Beet and Goat Cheese Salad with RSS Romaine, Cabbage, and Kale Blend
A light, earthy salad with savory notes and a slight acidity. Cabbage and Sausage
Old school comfort foods like sauteed cabbage and sausage links get a modern makeover here with the plant-based sausage option. Butterfly Pea Rice with Coconut and Fruit
Delight your customers with this vibrant blue rice bowl served in a coconut shell—chopped fruit, nuts, and toasted coconut add… Braised, Charred Leeks with Peas and Caviar
Braising mellows this member of the onion family, while charring boosts smoky flavors. Try these leeks as light starter or… Bay Scallops with Plantain Ribbons
An example of food as art, where form is as delicious as function. These baked plantain ribbons hold seared scallops… Asparagus with Balsamic and Olive Oil
Light and delicious, this herbaceous appetizer combines grassy asparagus with tangy balsamic notes and rich garlic. Celery-Spinach Panna Cotta
This panna cotta combines earthy greens and refreshing celery for a mid-course palate cleanser or a savory dessert. Beet Carpaccio with Herbal Garland
This eye-catching appetizer is as delicious as it is healthy and beautiful.