Furman University

• White Bean Dip with Artichokes and Roasted Garlic

• Citrus-Honey Salmon and Broccoli and Carrots with Toasted Almonds
• Fish Tacos with Fresh mango Salsa
• Ginger-Lime Tilapia with Pineapple Salsa and Sauteed Summer Squash with Sun-dried Tomatoes
• Mediterranean Pasta with Shrimp and Fruit Yogurt Parfait
• Mediterranean Quinoa with Lemon Pepper Tilapia
• Salmon Burgers with Spinach and Sun-dried Tomato Orzo
• Shrimp Gumbo with Brown Rice
• Shrimp Scampi and Peaches and Raspberries with Fresh Mint

• Asian Roasted Vegetable Wraps with Apricot Orange Spread
• Bean and Barley Soup
• Black Bean Chili with Country Corn Bread
• Black Bean Quesadillas with Mango Salsa
• Curried Vegetables with Garbanzo Beans, Toasted Almonds, and Raisins
• Eggplant and Zucchini Parmesan and Whole Grain Linguini
• Farmer's Market Sampler
• Greek Pasta Salad
• Hearty Lentil Stew with Orange, Walnut, and Feta Salad
• Hearty Spinach and Mushroom Lasagna with Greek Salad
• Roasted Vegetable Lasagna and Dark Chocolate Dipped Strawberries
• Spinach Stuffed Portobello with Linguine Pomodoro
• Sweet Potato Carrot Soup with Ginger and Apple, and Spinach Salad with Pomegranate and Clementines
• Tuscan White Bean Couscous
• Vegetable Paella with Artichokes and Edamame
• Veggie Pita Pizzas