Emily’s Home Cooking

Spring Menu

Shrimp-Stuffed Salmon & Asparagus (Gluten-Free)

Mushroom Stuffed Pork Chops with Spring Vegetables (Gluten-Free)

Korean Short Ribs with Daikon & Chinese Broccoli (Dairy-Free)

Confit Chicken Legs with Garlic & Lemon Potatoes (Gluten-Free)

Yuzu Miso Cod with Roasted Vegetables & Lime Butter (Gluten-Free)

Vegetable Herb Shepherd’s Pie with Roasted Garlic Mash (Vegetarian & Gluten-Free)

Crepe Manicotti with Leeks, Spinach & Parmesan (Vegetarian)

Honey Garlic Tofu with Eggplant Edamame Risotto (Vegetarian & Gluten-Free)

Rosemary Ricotta Gnocchi Primavera (Vegetarian)

Cabbage Rolls with Wild Rice & Green Garlic (Vegetarian & Gluten-Free)