Entrees

Stuffed One-Ball & Eight-Ball Squash

Oven-Fried Salmon with Blueberry Chipotle Glaze

Bolsa’s Spinach Risotto with Goat Cheese

Cajun Crawfish Boil

Rustic Roasted Chicken

Praj’s Lamb and Potato Curry

Crosby’s Quick and Easy Black Bean-Sweet Potato Stew

Parigi’s Acorn Squash Stuffed with Quinoa, Peas, Carrots, Parsnips, Spinach and Asiago

Pasture Raised, Free Range Turkey

Mamie’s Baked Beans