Spiced Carrot Cake with Creamy Mascarpone Frosting Vegetable Tower Watermelon, Tomato and Feta Salad Yogurt Hang-up with Strawberries A Melon Bowl Almond Cake with Carrots with Lemon Thyme Sorbet Arrows Garden Salad Arugula Salad Asparagus and Lemon Risotto with Shaved Reggiano Baked Penne Pasta with Lobster and Spinach Beet Salad with Apples and Walnut Oil Vinaigrette BLT and P Salad Blushing Beauty Pepper-Orzo Salad Braised Beef Brisket with Savory Root Vegetables Braised Brussels Sprouts with Mustard Cream Sauce Bright Lights Swiss Chard Relish Broccoli Raab Penne Pasta Butternut Squash Shrimp Bisque Caesar Salad in Seconds Candace Dugan's Zucchini Bread Carrot and Raisin Sandwiches Carrot Stew Celeriac Cutlets Chard Lasagna Chard Stems with Golden Onions and Fresh Bread Crumbs Chicons au Gratin Chilled Tomato Soup Gazpacho-Style Cold Broccoli Salad Compound Butter Cornichons Creamy Fresh Succotash Creamy Kohlrabi Creamy Potato-Gruyère Gratin Creamy Tomato, Bacon and Blue Cheese Linguine Cucumber and Chive Soup with Lemon and Dill Cucumbers with Yogurt Dressed Warm Kyoto Dutch Cream of Mustard Soup Egg Rolls of Maine Shrimp with Thai Peanut Eggplant Parmigiana Eggplants Baked with Gingered Red Pepper Puree Faith’s Chopped Salad Fennel Custard with Tapenade Vinaigrette Fennel Salad Focaccia Garlic Croutons Garlicky All Blue Potatoes with Lavender Gene's Silky Potato Gratin Goat Cheese Crisp Salad Green Bean Salad with Tomatoes and Feta Green Beans with Crème Fraîche & Violas Green Gazpacho Grilled Endive with Goat Cheese and Walnuts Grilled Portobello Stroganoff Happy Onions Hashed Brussels Sprouts with Poppy Seeds and Lemon Heavenly Sprouts Herbed Butter Balls Indian-Style Red Velvet Okra and Tomatillos Lavender Creme Brulee Lebanese-Style Cucumber Salad Leek and Potato Soup Leeks Vinaigrette Lettuce With Pignoli Nuts Mâche and Beet Salad Manfred's Cream of Artichoke Soup Manfred’s Popeye & Olive Oil Sandwich Marinated Anchovies with Gremolata, Fingerling Potatoes and Fried Shallots Mashed Celeriac Potatoes Mediterranean Cucumber Salad Mexican-Style Zucchini Tacos Mushroom Cakes with Baby Greens Niman Ranch Skirt Steak with Watermelon, Red Onion and Mint Relish Our Favorite Pesto Sauce Pasta and Peas Peppers and Onions Peppers and Onions...and Raisins Pickled Cauliflower Pipiranna (Treefrog) Salad Pork Chops on a Bed of Watercress Potato Salad with Fresh Peas Pumpkin Creme Caramel Radicchio Salad with Parmesan-Balsamico Vinaigrette Radicchio, Fennel and Blood Orange Salad Red Ruby Potato-Garlic Jumble Roasted Butternut Squash Soup with Pepitas Roasted Pumpkin Salad with Rosemary and Sage Vinaigrette Roasted Root Vegetables with a Red Wine Sauce Roasted, Lemony Asparagus Rosemary-Lemon Balm Cookies Saffron Fettuccine with Ten Kinds of Tomatoes Saucy Cauliflower Spread Savory Chicken Roll-ups Savory Cress Soup Scallops Poached in Cream Shawn’s Beet Salad Simple Cabbage Slaw Spinach and Caramelized Onion Soufflé Spinach with Raisins Stilton and Pear Rouge Grenoblois Salad Strawberry Spinach Salad Sugar Snap Pasta Primavera Sweet and Sour Leeks Sweet Corn Chowder with Tarragon and Applewood Smoked Bacon Thai Butternut Squash Soup Thai Peanut Noodle Salad Tomatoes Provencale Tuscan Spinach with Raisins Two Salads in One Vegetable “Spaghetti" Velvety Pumpkin Cheesecake Warm Bacon Dressing Zucchini Basil Gratin Zucchini Boats Zucchini Bread

Chefs Collaborative Statement of Principles The Chefs Collaborative is a network of chefs, restaurateurs and other culinary professionals who promote sustainable cuisine by teaching their children, supporting local farmers, educating each other and inspiring their customers to choose clean, healthy foods. Food is fundamental to life. It nourishes us in body and soul and the sharing of food immeasurably enriches our sense of community. Good, safe, wholesome food is a basic human right. Society has the obligation to make good, pure food affordable and accessible to all. Good food begins with unpolluted air, land and water, environmentally sustainable farming and fishing and humane animal husbandry. Sound food choices emphasize locally grown, seasonally fresh and whole or minimally processed ingredients. Cultural and biological diversity is essential for the health of the planet and its inhabitants. Preserving and revitalizing sustainable food and agricultural traditions strengthen that diversity. The healthy, traditional diets of many cultures offer abundant evidence that fruits, vegetables, beans, breads and grains are the foundation of good diets. As part of their education, children deserve to be taught basic cooking skills and to learn the impact of their food choices on themselves, on their culture and on their environment. For further information about the Chefs Collaborative and about community programs near you so that you may support their efforts, please contact them at www.chefscollaborative.org; info@chefscollaborative.org or (617) 236-5200. Chefs Collaborative 262 Beacon Street Boston, Massachusetts 02116 Phone: (617) 236-5200 Website: www.chefscollaborative.org Email: info@chefscollaborative.org