• Mediterranean stuffed peppers,
  • butternut squash and noodles with coconut, lime and cilantro sauce,
  • spaghetti squash with mushrooms, toasted pine nuts and Wabassee cheese,
  • cannelloni stuffed with morels and Du Paradis cheese,
  • small eggplants stuffed with chanterelles, cherry tomatoes, green onions and veal reduction,
  • roasted summer vegetables,
  • grilled asparagus with honey vinaigrette, feta and bee pollen,
  • roasted brussels sprouts and couscous,
  • spinach, caramelized onion and feta quiche,
  • sautéed barley with butternut squash, sun-dried tomatoes and aged cheddar,
  • vegetable lasagna.

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