Chicken:
Provencal Chicken Breasts (GF, NF,SF) **PC**
A Southern French braise with a sauce of tomatoes, garlic, rosemary, olives, white wine, and just enough orange zest to give the sauce depth. 
Recommended pairing: Quinoas with Eggplant Tomato Ragu
Beef:
 
Slow Cooked Italian Beef (F) (GF,DF,NF,SF)
Traditionally, an Italian beef is a sandwich, originating in Chicago, composed of pulled seasoned beef, simmered and served au jus. The tangy herbaceous pulled beef makes fabulous sandwiches piled high on toasty rolls. You can also simply enjoy this dish with the Italian Style Rice.
Recommended pairing: Italian Style Rice
 
Seafood:
Baked Fish Scampi (GF,NF,SF)
This simple yet very flavorful dish is perfect for a light summer dinner. We marinate Artic Char in wine, garlic and olive oil and then we toss it with shallots, fresh herbs like rosemary and parsley, lemon and breadcrumbs and baked until golden brown.
Recommended Pairing: Baked Summer Squash
 
Wild Card:
Pan Bagnat (Provencal Tuna Sandwich) (NF,SF)
Not your traditional tuna sandwich! First, we serve it on homemade ciabatta. Second, we add olive oil poached tuna with a touch of light mayo and ingredients not usually found in a tuna sandwich:  coarse-grain mustard, tomato paste, basil, white-wine vinegar and cornichons – those small French gherkins -. Last, you assemble the sandwich with the focaccia, the tuna salad, Boston lettuce, sliced tomato, and sliced hard-boiled egg.
Recommended pairing: Waldorf Salad with Buttermilk Ranch Dressing
 
Something Simple:
Chicken Jambalaya with Black Eyed Peas (F) (GF,NF,SF)
Jambalaya is a Louisiana Creole dish of Spanish and French influence. It typically consists of meat (usually sausage and some other meat or seafood) and vegetables mixed with rice. We start with the holy trinity of celery, onion and green pepper along with other vegetables and include black-eyed peas for extra protein. We will prepare this dish with no spice but all of the flavor.
Recommended pairing: Creamy Cilantro Sweet Corn
 
Side Dishes
 
Quinoa with Eggplant Tomato Ragu (F) (DF,NF,SF)
Transforming this power grain into crisp cakes topped with a substantial rustic sauce and creates another compelling reason to love it—it just tastes so good.
 
Italian-Style Rice (F) (DF,NF,SF)
This recipe for Italian Style Rice uses roasted eggplant, zucchini, onions and red peppers creating a delicious side dish or vegetarian supper anyone would enjoy.
 
Baked Summer Squash (NF,SF)
Fresh summer zucchini is sliced into coins and tossed with olive oil, garlic, and herbs then sprinkled with parmesan cheese and oven baked. It’s one of the best ways to cook zucchini! 
Waldorf Salad with Buttermilk Ranch Dressing (GF,SF)
Crispy greens with grapes, walnuts, blue cheese and celery topped with a great creamy, herb-laden dressing.
 
Creamy Cilantro Sweet Corn (F) (GF,NF,SF)
Summer sweet corn is just now getting good, and there is something about corn and cilantro that I love. We take the corn off the cob and use the milk that comes along with it to thicken the creamy sauce.