Bloglander

Chicken breast: Roasted organic Palouse-pastured poultry served with a winter squash bacon risotto.

Pear salad: Twin Springs Farm Bartlett pears served with Humboldt Fog goat cheese, serrano ham, and candied maple pecans, tossed with a shallot vinaigrette and served over spinach

Scallops: Sauteed scallops with tomatoes and basil, served on baked parmesan polenta with romesco and prosciutto chip

Pork tenderloin: A cumin and fennel crusted cherry chutney served with mashed sweet potatoes

Pasta: noodles in a roasted garlic cream sauce, served with goat cheese, pine nuts and roasted cauliflower