Curried eggplant , onions, mushrooms, tomatoes and feta cheese, baked with ziti pasta
Mirliton stuffed cabbage leaves with spicy tomato sauce
Portobella mushrooms drizzled with olive oil, and roasted garlic topped with smoked mozzarella and fresh basil leaves
Brussel sprouts, blanched then roasted with fresh sage, fresh cranberries, and garlic, and finished with balsamic vinegar
Stuffed sweet peppers with currants, feta cheese, garbanzo beans, lemon, chopped spinach, cous cous and olive oil with basil cr� fraiche
Spinach lasagne with wild mushrooms, smoked mozzarella, red bell peppers and creamy b�amel sauce with roasted garlic
Grilled asparagus topped with fresh cantaloup and mozzarella salad tossed in a lemon vinaigrette with toasted pine nuts
Creole corn spoon bread topped with saut� wild mushroom ragout
Vegetarian paella with green beans, peppers, onions, tomatoes, fresh peas
