Dressed To Impress
Fried Snapper and Roasted Caesar Street Corn with Sesame Asian and Papaya Seed & Honey Dijon dipping sauces.
Chicken thigh kabobs marinated with Harissa sauce, skewered with cherry tomatoes and red onions, grilled and served on a bed of couscous and chickpeas with golden raisins, garnished with fresh mint and grilled lemons and a drizzle of Harissa Sauce.
Chicken meatball sub made with Sundried Tomato Aioli.
Open faced tostadas with a layer of refried beans, shredded lettuce, Southwest Poblano cooked chicken, chopped tomatoes, crumbled queso fresco, pickled jalapeños, and a drizzle of Southwest Poblano sauce.
Glazed steak placed on top of a bowl of mixed quinoa and spinach, tossed with Mango Gouchujang sauce. Topped with additional roasted vegetables and sauce.
Grilled shrimp with papaya salsa, made with Papaya Seed & Honey Dijon.
Warm kale salad dressed with Lemon Garlic Herb Sauce, topped with marinated cooked shrimp, roasted butternut squash, artichoke hearts, red onion and Parmesan shavings.
Jalapeño Cheddar Falafel with Salsa Ranch for dipping.
Northwest Coastal Salad topped with Roma Red Wine Vinaigrette.
Tex-Mex chicken pizza drizzled with Salsa Ranch.
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