Family Recipes

Arugula Salad with Grilled Salmon, Feta and Quinoa Asian Chicken Salad Asparagus Lemon Pasta with Spring Peas B-BLT “Bogle Bacon-Lettuce-Tomato” Bogle Salmon Cakes Bogle Summer Sangria Caldo Verde—Portuguese Kale and Potato Soup Chicken & Dumpling Soup with Sage Corn, Avocado and Tomato Salad Crab Eggs Benedict Early Summer Salad with Crunchy Corn, Nectarines and Feta Fennel, Celery & Avocado Salad With Lemon Dressing Fresh Summer Gazpacho Grilled Nectarine Salad with Arugula, Prosciutto & Blue Cheese Grilled Pork Salad with Buttermilk Dressing Ham, Pear And Cheese Panini Italian Fall Soup Mini Asparagus & Asiago Frittatas Oven-Baked Salmon Patty’s Layered Pesto Torte Patty’s Toasted Crostini with Sun-dried Tomatoes Pomegranate Spritzer Ricotta Stuffed French Toast with Local Honey Roasted Beet Salad with Almonds and Goat Cheese Spiced Pumpkin Pancakes Spring Pizza With Pesto, Mozzarella & Mushrooms Summer Harvest Corn Salad Sweet Potato Hashbrowns Thai Noodle Salad Wild Mushroom Potato Gratin

Arugula Salad with Grilled Salmon, Feta and Quinoa Asian Turkey Lettuce Wraps Bogle Salmon Cakes Caldo Verde—Portuguese Kale and Potato Soup Chicken & Dumpling Soup with Sage Corn, Avocado and Tomato Salad Early Summer Salad with Crunchy Corn, Nectarines and Feta Fennel, Celery & Avocado Salad With Lemon Dressing Fresh Summer Gazpacho Grilled Nectarine Salad with Arugula, Prosciutto & Blue Cheese Grilled Pork Salad with Buttermilk Dressing Italian Fall Soup Mini Asparagus & Asiago Frittatas Patty’s Toasted Crostini with Sun-dried Tomatoes Pumpkin Soup with Ginger and Pear Roasted Beet Salad with Almonds and Goat Cheese Ryan Bogle’s Deviled Eggs – Three Ways Spring Bruschetta With Sweet Pea Pesto, Prosciutto & Pecorino Spring Pizza With Pesto, Mozzarella & Mushrooms Summer Harvest Corn Salad Toasted Crostini With Marinated Sun-Dried Tomatoes

Asian Chicken Salad Asparagus Lemon Pasta with Spring Peas Quinoa with Vegetable Saute Root Vegetable Puree Spring Pizza With Pesto, Mozzarella & Mushrooms Thai Noodle Salad Wild Mushroom Potato Gratin

Apricot Stuffed Pork Loin Asparagus Lemon Pasta with Spring Peas B-BLT “Bogle Bacon-Lettuce-Tomato” Baked Tilapia With Roasted Tomatoes & Basil Cedar-Planked Salmon Chicken Cacciatore Cioppino… A New Year’s Tradition Eggplant Lasagna with Ricotta & Basil Essential Cheeseburger With Caramelized Onions Fennel Crusted Rack of Lamb Ham, Pear And Cheese Panini Homemade Chicken Soup with Rice Jody’s Jambalaya Lamb Chops with Orange Blueberry DemiGlaze Served with Sweet Potato Mash Osso Bucco Oven-Baked Salmon Pork Tenderloin with Spicy Corn on the Cob Post-Holiday Ham & Beans Pumpkin Turkey Chili Rack of Lamb With Lavender Balsamic Marinade Roast Pork with Skhug courtesy of Patrick Mulvaney Roasted Chicken with Asparagus and Leeks Salmon Poached in Chardonnay With Lemon-Tarragon Vinaigrette Sea Bass with Red Thai Curry Broth Seared Scallops With Chorizo Pesto & Tarragon Basmati Rice Shepherd’s Pie Slow Cooker Ginger Sesame Chicken With Rice & Steamed Broccoli Smoked Lamb With Reduced Petite Sirah Sauce Spring Pizza With Pesto, Mozzarella & Mushrooms Spuntini Ristorante—Chorizo-Stuffed Chicken Breast with Aged Yellow Cheddar and Sundried Tomato Pesto Sauce Spuntini Ristorante—Crustacean Ravioli topped with Apricot Cream Sauce Stuffed Marinated Veal Chop Swedish Seafood Pasta Sweet Potato and Lentil Tacos Turkey Pot Pie Vegetable Lasagna Wolfdale’s Cuisine Unique Paella

Bartlett Pear Crisp with Goat Cheese Bogle Wine & Fruit Ice Pops Chocolate & Pear Bread Pudding Dark Chocolate Mousse Dutch-Crust Pear Pie Merlot & Dark Chocolate Cake Molten Lava Cake with Raspberry Sauce Profiteroles With Mascarpone Cream Spuntini Ristorante—Chocolate Bouchon (corks!) Wine Cake

Bogle Summer Sangria Essential Red BBQ Sauce Pomegranate Spritzer