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January 3, 2017

Sauteed Wild Mushrooms

Esca’s Chef Dave Pasternack's sauteed wild mushrooms goes perfectly with pan-seared striped bass with roasted sweet potatoes.

January 3, 2017

Pesto Shirataki with Cherry Tomatoes and Green Beans

A healthy gluten free meal sure to satisfy those pasta cravings and simple enough to make any night of the week.

January 3, 2017

Tofu Tiramisu

Light and decadent, the tofu makes a great vegan substitute for the traditional mascarpone cheese.

January 3, 2017

Tofu Gnocchi with Spinach and Sage

You won’t miss the potato when you try the rich yet delicate flavors of this tofu gnocchi.

January 3, 2017

Tofu Salsa Verde with Hearts of Romaine

The protein packed tofu in this salsa creates a creamy affect that will tease your taste buds into thinking this healthy dressing is a little bit bad for you.

January 3, 2017

Kadai Paneer

Cottage cheese, onions and bell peppers in a tomato based kadai sauce.

January 3, 2017

Lentil Kebabs

Brown lentil and potato patties with onion and ginger.

January 3, 2017

Arctic Char with Vegetable Quinoa

This delicious dish is served at the Omni New Haven Hotel.

January 3, 2017

Heirloom Kale Salad

Connecticut-native Carey Savona's take on a kale salad includes grated ricotta salata and hazelnuts and is garnished with homemade cherry vinaigrette.

January 3, 2017

Wheat/Gluten Free Banana Chocolate Fonut

From Southern California, Waylynn Lucas’ culinary style maintains a fresh philosophy of desserts that are delicate, refined and well-balanced.