Roasted Vegetable Platter: Create a colorful platter of roasted seasonal vegetables, such as Brussels sprouts, carrots drizzled with olive oil and herbs.
Stuffed Acorn Squash: Fill acorn squash halves with a mixture of quinoa, wild rice, roasted nuts, and dried fruits.
Herb-Crusted Baked Salmon: Choose sustainably sourced salmon and coat it in a herb crust, then bake for a flavorful and eco-friendly seafood option.
Vegetarian Wellington: Wrap a savory mixture of mushrooms, lentils, and vegetables in puff pastry for a delicious and plant-based alternative to traditional Wellington.
Local Cheese Board: Assemble a cheese board featuring locally sourced cheeses, paired with fresh fruits, nuts, and artisanal crackers.
Pumpkin and Sage Risotto: Make a creamy risotto using locally grown pumpkin or squash, flavored with aromatic sage and vegetable broth.
Cranberry and Orange Quinoa Salad: Combine quinoa with fresh cranberries, orange segments, and a citrus vinaigrette for a refreshing.
Sustainable Seafood Paella: Prepare a seafood paella using sustainably sourced seafood, local vegetables, and saffron-infused rice for a flavorful.