VEGETABLES AND STARCHES

Spring/Summer 2008

* Fresh pea, lemon and mint risotto
* Quinoa and shitake risotto
* Gorgonzola & pine nut risotto w/ roasted cherry tomatoes
* Brown rice, edame bean and manchego risotto
* Vegetarian paella
* Sesame rice balls
* Brussel sprout fritter w/ ginger vinaigrette
* Porcini, olive and rosemary focaccia
* Rigatoni w/ brie, grape tomatoes, olives and basil
* Baked baby artichokes stuffed w/ herbs
* Wild rice, cheese and herbed pancakes
* Crispy sweet and yukon potato pancakes
* Chickpea and spinach stew
* Oriental grilled portabello mushrooms
* Grilled mediterranean vegetable lasagna
* Sicilian style potato gratin
* Marsala spiced potatoes
* Porcini smashed potatoes
* Roasted eggplant stuffed w/ curried lentils
* Grilled asparagus w/ balsamic vinegar and basil
* Sweet pea and artichoke lasagna
* Smashed peas w/ mint butter
* Lettuce and cashew wraps w/ tahini dressing
* Mint and lemon cucumber noodles
* Fragrant Thai vegetable curry
* Zucchini stuffed w/ goat cheese, olives and tomatoes
* Melted leeks & fennel w/ olives and goat cheese
* Red peppers stuffed w/ feta, orzo, lemon and oregano
* Garlicky wild mushroom saute
* Summer vegetable saute w/ shitake mushrooms and mint
* Vegan mushroom stroganoff
* Maple horseradish glazed beets
* Grilled asparagus w/ gorgonzola butter
* Summer squash, new potato & sweet pepper gratin
* Eggplant rolls w/ goat cheese and tomato concasse
* Tomatoes provencale
* Endives a la meuniere
* Grilled tofu w/ spicy mango glaze
* Asparagus w/ morels and tarragon
* Sugar snap peas w/ tarragon butter and lemon zest
* Barley risotto w/ asparagus and hazelnuts
* Boiled new potatoes w/ fines herbs
* Orzo w/ cinnamon brown butter and parsley
* Quinoa cakes w/ eggplant tomato ragu & smoked mozzarella