Pan-Seared Sea Scallops
Served with Roasted Corn, Spinach, Smoked Bacon, and a Avocado-Lime Beurre Blanc.
Farmer’s Plate
Spaghetti Squash with a Basil Pesto and Parmesan
Braised Crowder Pea Hoppin John
Steamed Asparagus with Saffron
Heirloom Tomato and Roasted Eggplant Bisque
