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A rustic bowl of rich Beef Chuck Roast Goulash served over wide egg noodles and garnished with fresh parsley and grated Parmesan cheese.

Chuck Roast Onion Goulash
Cut open carnival squash stuffed with spiced ground lamb resting over a silky squash purée with Parmesan and thyme.

Lamb Stuffed Carnival Squash with Silky Squash Purée
A bowl of tender tomato cumin braised lamb served over toasted cumin jasmine rice, topped with fresh cilantro leaves.

Tomato Cumin Braised Lamb with Toasted Cumin Rice
A shallow bowl of French-style ground lamb served over brown butter butternut squash purée with roasted broccoli and sweet potatoes, topped with Parmesan and herbs.

French-Style Ground Lamb with Roasted Broccoli, Sweet Potato, and Butternut Squash Purée
A bowl of deconstructed cabbage rolls with charred cabbage ribbons, rich tomato-braised beef and pork sauce, and Pecorino Romano cheese.

Deconstructed Cabbage Rolls
A bowl of tagliatelle pasta tossed with roasted rapini, wilted red chard, and a rich tomato sauce, topped with Parmesan and black pepper.

Rapini, Red Chard, and Tomato Tagliatelle
Tagliatelle pasta tossed with a rich vegan ragù of pink-eyed peas and wild mushrooms, finished with parsley and black pepper.

Pink-Eyed Pea and Wild Mushroom Ragù
Harissa-glazed diced chicken over couscous with toasted chickpeas, cucumber, red onion, olives, parsley, and a lemon tahini aioli drizzle.

Quick Harissa Chicken Bowl with Lemon Tahini Aioli and Toasted Chickpeas
Tagliatelle pasta with braised oxtail and chanterelle mushrooms, topped with grated Parmesan and fresh herbs.

Braised Oxtail and Chanterelle Mushroom Tagliatelle
Pineapple-braised pork sirloin served over creamy mashed plantains, garnished with tender pineapple chunks and rich, reduced braising sauce in a rustic bowl.

Pineapple-Braised Pork Sirloin with Mashed Plantains