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Vegetables
- Tomato Crowns filled with peas or vegetable mixture
- Roasted Vegetables
- Zucchini sautéed with: peppers, nuts, raisins; leeks, tomatoes, garlic, oregano, feta; tomatoes, onions with Italian seasoning
- Glazed Winter Medley: acorn & butternut squashes, carrots, rutabagas, parsnips, turnips in maple butter glaze
- Carrots cooked with fresh orange juice, currant and ginger or honey
- Broccoli served with lemon butter or hollandaise
- Broccoli and Cauliflower Casserole
- Spinach sautéed with mushrooms or baked in terrine
- Seasonal Bouquetiere of Vegetables
- Snap peas or Green Peas minted, Francaise or dill
- Ratatouille: traditional eggplant dish
- Marinated & Grilled Vegetable Stacks
- Sweet Corn: creamed, O’Brien, on the cob (seasonal)
- Succotash an authentic Indian Medley
- Baked Stuffed Eggplant or Zucchini
- Corn Pudding or Mexican Corn
- Braised Red Cabbage & Apples
- Green Beans served with mushrooms, almonds, country sweet & sour or a hint of nutmeg
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