These recipes are yours to keep and enjoy from home. Recipes will be displayed for approximately three months. If your recipes have been removed, please email wes.chli.guest.services@fourseasons.com and we will gladly email them to you.

 

 

 

FRIDAY, MARCH 3

Nordic Gold Vegetable Soup
Hazzelback Potatoes
Creamed Spinach
Icelandic Smoked Trout Dip
Pear Cranberry Sauce
Sherry-Glazed Root Vegetables
Swedish Turkey Meatballs
Cardamom Panna Cotta with Orange Honey
 

wednesday, march 15

Sundried Tomato and Herb Labneh Cheese
Arugula Salad with Cirtus, Fennel and Ricotta
Bouillabaisse
Lemon Pudding Cake with Fresh Berries

sunday, april 2

Roasted Garbanzo Beans
Smoky Minestrone Soup with Pesto
Addictive Asparagus
Caramelized Broccoli
Powerful 41 Salad with Tahini Dressing
Roasted Branzino with Lemon and Fennel
Roasted Spaghetti Squash
Moroccan Carrots
Chicken Marsala
Berry Crisp

WEDNESDAY, april 12

Parsnip Soup with Pumpkin Seed Pesto
Chicken Milanese
One-Skillet Pasta with Garden Tomato and Basil
Raspberry Creme Tart

WEDNESDAY, MAY 24

Green Rice
Grilled Naan with Herbs
Indian Spiced Broccoli Soup
Palak Paneer
Raita
Tandoori Chicken
Cardamom Panna Cotta with Orange Honey

SUNDAY, june 4

Summer Vegetable Soup with Pumpkin Seed Pesto
Asian Chicken Salad
Grilled Summer Vegetables with Feta Vinaigrette
Italian Chopped Vegetable Salad
Chicken Piccata with White Wine
Pasta Pomodora
Thai Grilled Shrimp
Texas BBQ Chicken
Chocolate Cupcakes with Peanut Butter Icing

SATURDAY, june 17

Asian Noodle Salad with Grilled Tofu
Grilled Summer Vegetables with Feta Vinaigrette
Couscous and Arugula Salad
Dragon Shrimp Skewers
Grass-Fed Asian Flank Steak with Sweet Slaw
Turkey Burgers with Tzatziki
Zucchini Basil Soup
Buttermilk Cake with Summer Fruit

WEDNESDAY, june 21

Baby Greens with Fennel, Dates and Parmesan
Charred Tomato Soup with Parmesan Crostini
Seared Scallops with Caulifflower Puree and Tangerine Reduction
Strawberry Honey Tart