Grilled portobello burger with sticky red onion jam and horseradish yogurt cream. A savory vegetarian burger with deep wine-braised sweetness and a kick of heat from fresh horseradish.
Vegan carrot pudding with ginger, cinnamon, walnuts, and raisins topped with a fruit compote and cashew cream. A dairy-free, egg-free baked dessert sweetened with maple syrup.
Pasta with Light Clam Sauce uses evaporated skim milk and clam juice instead of heavy cream - a brighter, lower-fat version with fresh tomatoes and basil, ready in 30 minutes.
Pumpkin pie with brown sugar, corn syrup, and a custard set by both eggs and evaporated milk for a creamier filling. Warm cinnamon, ginger, and cloves, finished with whipped cream and candied ginger slivers.
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