Recipes from the Breakroom

December 2008
This favorite Scandinavian hors d’oeuvre has a creamy consistency and unique combination of flavors that sets it apart from other traditional Gravlax recipes.

November 2008
Radicchio, Frisée, Escarole and Spinach tossed with a maple syrup vinaigrette provides the bed for the roasted butternut squash sprinkled with toasted walnuts, port-soaked currants and topped with warm goat cheese! Yes, it does taste as good as it sounds.