Heirloom tomatoes, fresh corn, basil and buffalo mozzarella toast

Farro bowls with pesto and veggies

Black olive pesto and sweet pepper flatbreads

Grilled romaine with crispy prosciutto

Red Wine Glazed Cipollini Onions

Roasted Lemony Asparagus with a Saffron Dill Vinaigrette

Asparagus and Farro with a Parmesan broth

Cashew and blistered Snap Pea Salad with a Rice Wine Vinaigrette

Roasted Cauliflower with Pine Nuts and a Brown Butter Sage

Crispy Pork & Feta Stuffed Zucchini

Couscous Halloumi Salad

Roast Chicken Provencal with shallots, green olives and cherry tomatoes