Salads:
Spiral-sliced beets w/ greens and chevre in an orange vinaigrette
Local organic tomatoes in greek salad
Grilled vegetables with balsamic cream
Pasta salad with sweet potato, kalamata olives, and corn
Sandwiches:
Grilled Flank Steak with peppers and chimichurri (parsley salsa)
(Vegetarian option: try it with brie instead of beef)
Ham and Cheddar
Caramelized onion and artichoke with feta and grilled vegetables
Mushroom-cashew pate
Grilled lemongrass chicken with pineapple salsa