Main Dishes

Chicken Paillard is a boneless chicken breast with crispy, golden skin, served on a bed of roasted red onions and green beans and topped with a silky Dijon mustard pan sauce.

Pasta e Fagioli is thick and hearty, packed with two kinds of beans, ditali pasta, ground beef and veggies, in a flavorful, tomato-y broth.

Simple yet sophisticated, creamy orzo pasta is topped with a medley of mushrooms sautéed with shallot and thyme and a rich, concentrated Marsala wine sauce.

Layers of cheesy spinach filling and meaty cremini mushrooms are wrapped in a flaky pastry crust in this savory, rustic-yet-gorgeous Spinach Crostata.

Turkey Meatball Soup glows with warm colors, and tastes as vibrant as it looks with aromatic rosemary, creamy white beans, and tender turkey meatballs in a tomato-y broth.

For this Veal Saltimbocca Milanese, paper thin cutlets are topped with salty prosciutto, melty Fontina cheese and sage-infused butter.

Southwestern Vegetable Beef Soup is a Tex-Mex take on Minestrone – thick and chunky, packed with vegetables and beans in a smoky, spicy, creamy tomato broth.

Fettuccine Alfredo is the perfect special occasion dish – festive and special, rich and creamy, but so simple to make it comes together in 15 minutes, so you have more time for making merry.

Pinot Noir, salty pancetta, a splash of Cognac and stems of rosemary and thyme flavor the braising liquid that coddles these Pinot Braised Short Ribs.

This Turkey Melt Croissant is warm and cheesy, rich and buttery, a delicious and different take on the leftover turkey sandwich.