With Nuoc Cham Dressing

With Braised Garden Pak-Choy and Peppers & Coconut Basmati Rice.

With Jasmine Riceand a side Green Papaya, Mango and Red Pepper ’Slaw’

with Tamarind Sauce and Traditional Garnishes

With Green Rice, a Medley of Grilled Summer Squash and Pineapple ‘Relish’

with Lemon & Garlic Smashed Potatoes & Charred Broccoli and Peppers

(Ecuadorian Fish in Coconut Sauce with Sweet Peppers) together with Sauteed Garden Pak Choy, Long Beans, and White Rice

With Harissa Sauce,Israeli Couscous with Apricot & Steamed Local OG Pumpkins

with Creole Sauce & Steamed Local Provisions (tania, eddo, fig, yams)

with Herb Roasted Potatoes & Roasted Broccoli in Red Pepper Cups

with a Large Salad of Organic Goodness

In a Miso Butter Sauce with Steamed Short Grain Rice and Garlic Stir Fried Snap Peas

Accompanied by Mashed Sweet Potato & Charred Corn ‘Slaw’

with Turkish Rice Pilaf (w Apricots & Almonds)

with Chimichurri, Potato Gratin, Cumin Scented Carrots, and Roasted Peppers

With Basmati Rice,Fresh Mango & Pineapple ‘Chow’ and Lime Pickle

Served with Sweet Potato Puree & Zucchini & Corn Sauté