Begin enjoying the bounty of the summer with our asparagus, artichoke and mushroom sauté. Each bite is filled with the essence of summer. We start off by sautéing shallots and garlic then we add the sliced mushrooms, asparagus, and artichoke hearts. The sauté is then tossed in a fresh tarragon vinaigrette, this really brings the dish to life, beside the plethora of vegetables. The sauté is served with a fennel orzo salad comprised of tender orzo, fennel fronds, chopped scallions, kalamata olives, capers,  roasted almonds, toasted bread cubes, and sliced radicchio. The salad is then dressed with a garlic-coriander white wine vinaigrette. An amazing meatless duo.

This meal is ready to warm, assemble, and enjoy.

Contains dairy

Contains gluten

Contains nuts

Meatless