Entrees
Puerto Rican’ish Shrimp and Polenta
Orecchiette with Sun Gold Tomatoes and Basil
Summer Squash with Mint Pasta
Grilled Summer Squash With Swiss Chard Salsa Verde
Tofu and Mushroom Burgers with Kale Slaw
Seared Sausage and Rhubarb with Swiss Chard
Chochoyotes in Spring Salsa Verde with Asparagus, Spring Peas, and Goat Cheese
Carrot Pancakes and Green Garlic with Carrot Top Pesto
