Vegetables

Vegetables are the perfect accompaniment to any entree.
They’re fresh, colorful and full of flavor.

Acorn squash halves soft and savory
filled with Black beans, Corn, Pine nuts,
Tomatoes and Scallions
topped with Monterey Jack, Avocado and Cilantro

Artichoke and Goat cheese herbed Gratin
Shallots, Artichokes, Garlic and herbs
Sprinkled atop cubed Baguette cubes
With a light custard to puff into
A smooth and heavenly Cassoulet

Asparagus Grill
Asparagus in season grilled with a splash of Olive oil and dressed
with toasted Pine nuts and black Sesame Seeds
Served with Maytag Blue Dipping Sauce

Asparagus with crispy Proscuitto
Lightly grilled fresh Asparagus spears topped with crispy, fried
Proscuitto Served with Garlic Aioli dipping Sauce

Asparagus with Goat cheese and Balsamic Tomatoes
Fresh Olive oil roasted Asparagus
topped with Grape tomato halves tossed with
Garlic and Balsamic and Goat cheese crumbles

Asparagus with Hot Crab Sauce
Asparagus — steamed and chilled and lined soldier style on the
platter Served with a drizzle of Hot Crab Sauce

Asparagus with Mediterranean Feta Dip
Asparagus — steamed and chilled and lined soldier style on the
platter Served with a drizzle of Mediterranean Feta Dip

Asparagus with toasted Almonds
Fresh, steamed Asparagus topped with crunchy slivered Almonds
and Lemon Butter Zest

Asparagus Gribiche
Capers, Cornichons and hard Egg drizzled with Olive Oil

Asparagus Platter
Surrounded with Mushrooms, marinated Artichokes, Grape Tomatoes
and Green and Black Olives Drizzled
with a Vidalia Onion Vinaigrette

Baby Carrots and Snap Peas
Glazed with Brown Sugar, Butter and Dill

Baked Corn
A delightful and light corn puff
Served with a sprinkle of Parmesan

Broccoli and Carrots Asian
Roasted Broccoli florets and rustic wedges Carrots
Brown sugar sesame oil rice vinegar drizzle
topped with toasted Sesame seeds

Broccolini with Pecan Brown Butter
Fresh, green and nutritious Broccolini
prepared al dente with Shallots, Garlic and toasted Pecans

Broccoli Sicilian
fresh Broccoli flowerettes topped with a mixture of
fresh Tomato dice, Garlic, Kalamata olives, Raisins and Pine nuts Served room temperature

Butternut Squash Mash
Fresh butternut squash, steamed and seasoned
Whipped and creamed into a smooth, delectable flavor burst

Butternut Squash and Rosemary Gratin
Fresh Butternut Squash layered with Asiago and Parmesan cheeses
Baked to bubbly seasoned with Pepper and Kosher salt

Butternut Squash Herbes de Provence Sauté
Cubes of fresh Butternut Squash lightly sautéed and seasoned
with fresh Herbes de Provence

Butternut Squash and Wild Mushroom Gratin
Roasted Butternut with sautéed wild mushrooms
layered with or without Bacon
Parmesan and Ricotta

Carrots glazed with Brown Sugar and Pistachios
A sweet and savory blend of Baby carrots, Brown Sugar and Thyme
Served piping hot and ready to accompany almost any entree

Carrots Israeli Style
Freshly sliced Carrots combined with Garlic, Cilantro,
Dill, Orange juice and Cumin lightly sautéed served warm

Carrots Moroccan splashed
garden fresh Carrots
Lemon Cumin Cayenne Cinnamon Cilantro
roasted to perfection

Carrot Praline Souffle
Pureed Carrots with a hint of nutmeg
Topped with Brown Sugar Pecan Praline

Cauliflower Butternut Saute with Curry and Peas
Roasted Peas and Garbanzo beans combine with
sauteed Butternut squash, Cauliflowerettes and baby Yukons
Garlic, Onion and Curry powder with a hint of
Vegetable stock and light Coconut milk

Cauliflower with Cheddar Ginger Sauce
A great savory dip for any vegetable
Cauliflower with fresh Spinach and roasted Potatoes
Cauliflower florets, slivered Red onion, steamed Potatoes, Garlic,
Turmeric, Cumin and Coriander topped with fresh Lemon and Pepper

Cauliflower with Garbanzo Beans and Olives
Cauliflower florets roasted with Spanish olives, Garlic and
Chickpeas drizzled with Olive oil, crushed
Red pepper and Italian parsley

Cauliflower Cakes with Herb Sauce
Potato, Cauliflower, Thyme, Fontina and Parmesan cheeses
Prepared into rounds
Panko crusted and lightly sautéed
Served with a Chivy herbed Sauce

Corn and Wild Mushrooms
Fresh Corn right off the cob paired with sautéed Wild
Mushrooms with a hint of Mint and Pepper

Corn Pudding Cassoulet
Prepared with caramelized Onions, Cheddar cheese
and caramelized Onions

Corn Soufflé
Lusciously-textured Corn bread rising with Corn, Sour Cream
and sharp Cheddar

Eggplant Babies stuffed with Feta and Basmati Rice
Mini Eggplants stuffed with Seasoned Wild Rice, Feta cheese
and colored Pepper dice Served warm

Eggplant cheese stuffed
Eggplant is scooped from its shell and sautéed with Garlic,
bread crumbs, Parsley and Chives
then combined with fresh white Cheddar, olives and
Pine nuts scooped back into its shell
and baked until oozingly warm

Eggplant Rollatini
Thin sliced Eggplant stuffed with a Ricotta blend of
Pine nuts, Lemon rind, Basil, Garlic and Parmesan
rolled and baked surrounded by a light Tomato sauce

Eggplant Sandwiches with fresh Mozzarella
Panko crusted Eggplant slices
Topped with fresh Mozzarella, Basil and Marinara

Eggplant Sandwiches with smoked Provolone
Lightly broiled Eggplant slices topped with a combination of
fresh Spinach and smoky Provolone Lightly
sautéed in seasoned Cornmeal crumbs

Fried Green Tomatoes
Crispy fried in true Southern style

Green Beans with baby Pearl Onions and Mushrooms
Highly seasoned fresh and crisp sautéed Green Beans
Served with a combination of Caramelized Baby Pearl Onions
and Portobello Mushrooms

Green Beans with Sesame oil and Seeds
Crispy blanched green beans splashed with Sesame oil,
toasted Sesame seeds and minced Garlic

Kale
roasted with kosher salt and thin sliced Garlic

Leek and Gruyere Bread Pudding
Sautéed Leeks, Wine, Cream, Nutmeg and Thyme
Surround cubes of egg soaked bread
Puffing delightfully into a savory bread pudding
Topped with fresh Thyme sprigs

Leeks with toasted Parmesan Crumbs
Trimmed Leeks, lightly steamed topped with
fresh Parmesan Cheese

Mediterranean Eggplant
Thickly sliced Eggplant, with Garlic topped with roasted
Tomato sauce and Kalamata Olives

Onion Swiss Bread Pudding
Layers of caramelized Onions surrounding French bread cubes and
Cream Accented with Thyme, baked to golden and bubbly

Peas with baby Pearl Onions and Mushrooms
Sautéed Portobello Mushrooms, Carrots, and Peas,
seasoned to perfection

Polenta Stacks with Eggplant and Peppers
Golden brown Polenta rounds topped with sautéed colorful Peppers
Garnished with Gruyere cheese and Parmesan

Portobello Mushrooms with Eggplant Parmesan
Grilled Mushroom caps filled with roasted Eggplant, Marinara,
fresh Mozzarella and Basil

Roasted Eggplant
Oven roasted Eggplant seasoned with oregano scented Tomatoes
Topped with Feta cheese and Sherry Wine Vinegar

Roasted Root Vegetables
Sweet Potatoes, Turnips, Parsnips, Carrots and Shallots
Roasted and tossed in a warm Honey glaze

Roasted Vegetable Collection
Rows and Rows of fresh roasted Zucchini, Japanese Eggplant,
Yellow Squash, Grape Tomatoes, Red Onions Carrot slices,
Asparagus spears and fresh Green Beans Artfully presented on
a bed of surrounding Baby Greens of the Field
Lightly seasoned with a Balsamic Vinaigrette

Seven Bean Bake
A combination of flavorful beans and spices baked in a rich tangy
sauce Studded with Brown sugared Onions and Bacon crumbles

Spinach and Currant Sauté
Fresh and crisp Spinach sautéed with sweet Currants and salty
Capers Topped with toasted Pine nuts

Spinach Loaf a la Bernoise
Layers of Wild Mushrooms, Carrots and Spinach served terrine style

Spinach and Sesame Sauté
Fresh Spinach, Garlic, Sugar and Soy
Sautéed lightly and topped with toasted Sesame seeds

Spinach Souffle
Creamy Spinach baked in a water bath served light and fluffy

Spinach, Carrot and wild Mushroom Terrine
Layers of these fresh Vegetables speckled with a hint of Swiss Cheese
In a three layer loaf presentation

Spinach, Ricotta and Feta filo Pie
Spinach combined with Ricotta and Feta Cheeses topped with
golden Filo dough Cut in diagonals served platter style

Squash with Pesto and Pine nuts
Yellow squash and Zucchini cut on the diagonal
Grilled to golden
topped with Pesto
drizzled with Balsamic
topped with toasted Pine nuts

Steamed Vegetable Platter
Fresh Broccoli topped with Lemon Butter Crumbs, Roasted Yellow
and Green Zucchini and Steamed Asparagus Topped with toasted
Almonds and Roasted Grape Tomatoes

Vidalia Onion Pie
Composed of sautéed Vidalia Onions and Cheddar Cheese with a
dash of Nutmeg Cream Served in a smashed Cracker crust

Vidalia Onion Souffle
A creamy blend of sweet Vidalia Onions, Swiss cheese and
Cream blended with fresh Thyme

Vegetable Tian
Alternating circles of round cut
Zucchini, Yellow Squash and round new Potatoes
scattered with fresh Thyme, Italian Cheeses and Herbs
baked to brown and bubbly

White Bean, Mushroom and Asparagus Cassoulet
Asparagus tips, fanciful Mushrooms, Garlic and Cannellini beans
combined with French baguette cubes dotted with
Parmesan and Butter

Yellow Squash Souffle
Corn and Squash blended together and baked with a crunchy
Cracker topping Brown and bubbly

Zucchini boats stuffed with Persian Rice, Pistachios and Dill
Jasmine Rice is combined with
Zucchini dice, Cardamom, Cumin, dried Apricot dice,
Orange rind, Pistachios and fresh Dill
Stuffed into lengthy Zucchini shells
Baked to golden brown

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