(V) = Is, or can be easily converted to, a vegetarian dish

SWEET Treats

Baby Gems Salad (V)

Delicate spring lettuces topped with radishes, pine nuts and an avocado dressing

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Bananas Foster (V)

Ripe Bananas flambéed with brown sugar and rum atop vanilla ice cream

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Easter Deviled Eggs (V)

Deviled eggs dressed up for Easter (or any occasion really, pink is always appropriate!)

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Jambalaya (V)

Chicken, Andouille sausage, and shrimp cooked in a creole-flavored tomato sauce with rice.  This traditional dish is best known in the Gulf states, particularly Louisiana.  Works great as a vegetarian or meat-lovers dish.

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COOKING for A CROWD

Pineapple Glazed Salmon Salad

Salmon cooked with a tropical glaze served atop fresh mixed
greens

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Reuben Dip

Savory, creamy dip inspired by a classic Reuben sandwich

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California-Style Latkes (V)

Hard-boiled egg and avocado slices atop bite-sized potato pancakes

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STARTERS & SNACKS

Split Pea & Ham Soup (V)

A hearty spring-time soup with pureed split peas and savory diced ham

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Complete MEALS

Quinoa & Avocado Salad (V)

Quinoa, radish, and mint salad served in a ripe avocado

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Small Plates

Spring Onion Matzah Ball Soup (V)

Large traditional matzah balls in a light flavorful broth

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Lentil Stuffed Onion (V)

Roasted onion bowls stuffed with a savory lentil, pepper, onion, and goat cheese filling

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Filet with Asparagus & Potato

Finely shaved asparagus ribbons served with a juicy filet over savory mashed potatoes

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Carrot Cake (V)

Fresh ginger carrot cake topped with cream cheese frosting

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Lemon Pepper Asparagus Penne (V)

Chicken and pasta tossed with fresh asparagus spears in a crisp lemon dressing

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Wasabi Salmon Bites

Crunchy cucumber rounds topped with smoked salmon and yogurt-wasabi sauce

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seasonal RECIPES for those who love to EAT

Becca's Menu

Cheddar & Onion Strata (V)

Sautéed onions and cheese baked with french bread in layers and served with mixed greens

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Cucumber Boats (V)

Refreshing cucumbers filled with forbidden rice, garbanzo beans, and mint

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