BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
04-VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS
APPLE BUTTER
APPLE BUTTER or SAUCE
APPLE MUSTARD GREENS & HAZELNUT SLAW
APPLE-BEET FENNEL SLAW
APPLE-FENNEL SLAW
APPLES and/or PEARS, SAUTEED
ASPARAGUS (ROASTED OR GRILLED)
ASPARAGUS, Blanched and Roasted, for whole wheat crepes
ASPARAGUS, OVEN-ROASTED (NOT BLANCHED)
ASPARAGUS, RAW WITH MINT & STRAWBERRY SALAD
ASPARAGUS, ROASTED &/OR GRILLED
ASPARGUS SPEARS with Sauce Bearnaise
AUTUMN SUCCOTASH, WITH CORN, PEPPERS, LIMA BEANS & CREAM
AVOCADO AND TOMATILLO RELISH
AVOCADO LIME MOUSSE
BABA GHANOUSH (Bob-a Ghanoush)
BABA-GHANOUSH (Eggplant spread) 2
BABY ARTICHOKE HEARTS
BAHN MI CABBAGE SALAD
BARLEY LENTIL QUINOA PILAF
BEETS (ROASTED) & HERB SALAD
BEETS, GOLDEN POACHED AND ROASTED WITH GARLIC & ROSEMARY
BEETS, ROASTED
BELL PEPPERS, ROASTED
BROCCOLI GARLIC SAUTE
BROCOLI CAULIFLOWER SALAD
BRUSSEL SPROUT CABBAGE SLAW, TANGY WITH POMEGRANATE SEEDS
BRUSSEL SPROUT LEAVES WITH CAPERS AND POMEGRANATE
BRUSSEL SPROUT LEAVES, KALE, LENTILS & PANCETTA
BRUSSEL SPROUTS & KOHLRABI SLAW
BRUSSEL SPROUTS WITH CAPER BERRIES
BRUSSEL SPROUTS WITH CAULIFLOWER AND MUSTARD-CAPER SAUCE
BRUSSELS SPROUT LEAVES with optional Capers
BRUSSELS SPROUTS, ROASTED
CANNELLINI & GREEN BEAN SALAD
CARAMELIZED ONION (by J. Child, The Way To Cook)
CARROT SLAW
CARROTS, NEW ROASTED GLAZED
CAULIFLOWER, ROASTED WHOLE WITH SPICY TOPPING
CAULIFLOWER,"POTATO" SALAD
CAVATELLI WITH RICOTTA with Spring vegetable sauce
CELERIAC APPLE SLAW with Oregon Bay Shrimp
CHAMPANGE VINAIGRETTE DRESSING for A La Carte School Lunch
CHANTERELLE AND PORCINI MUSHROOM FILLING & Apple Chutney & Sage Brown Butter Cream (with Raviolo)
CHANTERELLE MUSHROOMS, SAUTEED
CHERRIES IN MINTED SYRUP
CHERRY ALMOND SALSA
CHERRY SAUCE
CHIC PEA PATTY-CAKE with OUR OWN KETCHUP
CHICKEN, DO AHEAD LAYERED & THEN TOSSED GREEN SALAD WITH CHICKEN
CHILI - ALL VEGETABLE for A La Carte
CHILI RELLENO (a la Florencio)
CHILI RELLENO POBLANO PEPPERS & CORN STUFFING
CHUTNEY, RED OR GREEN TOMATO (or ITALIAN PLUM)
CHUTNEY, RHUBARB STRAWBERRY
CITRUS RELISH
COLLARD GREENS
CORN CHOWDER with ROASTED TOMATOES & BASIL
CORN on the COB with lime butter
CORN SALSA
CORN, PEPPERS, ZUCCHINI MEDLEY (OR SUCCOTASH)
COUSCOUS with DILLY ONION & CUCUMBER
CUCUMBER & SRIRACHA SALAD
DILLY CUCUMBERS
DILLY ONIONS
EGGPLANT ROULADES
EGGPLANT SLICES, FRIED
EGGPLANT TIMBALE WITH PUMPKIN RISOTTO, KALE, TALEGGIO CHEESE
EGGPLANT, GRILLED, MOUSSAKA (STUFFED WITH LENTIL & POTATOES)
English Peas and Asparagus Saute
ESCAROLE WITH PISTACHIO AND GOLDEN RAISINS
FENNEL SNAP-PEA SALAD (SLAW)
FIGS, GRILLED
FIGS, ROASTED
FINGERLING POTATO & ROASTED FENNEL SALAD
First Course Feb 2021 Menu On A Plate
FRIED GARBANZO BEANS
FRIED GREEN TOMATOES
FRIED JAPANESE EGGPLANT
FRISEE SALAD WITH MAPLE BALSAMIC DRESSING
FRUIT BUTTERS AND SPICY FRUIT SAUCES
FRUIT CRISP, Cherry Berry Apple
FRUIT TART TARTIN IN CAST IRON
Garlic smothered miatake mushrooms
GAZPACHO SALSA
GOLDEN BEET FENNEL SALAD
GRAPE SALSA
GRAPES, ROASTED
GREEN BEANS (ITALIAN POLE)
GREEN BEANS WITH CARAMELIZED ONION CREAM
GREEN SALAD-SUMMER for A La Carte School Lunch
GRILLED CORN, CAULIFLOWER AND RED BELL PEPPER SALAD
GRILLED ROMAINE WITH CAESAR STYLE DRESSING
HARICOTS VERT
HERBED SQUASH MASH
INTRODUCTION
ITALIAN PLUM and RED GRAPE SALSA
JICAMA CITRUS SALSA
JICAMA SLAW, APPLE
KALE & FETA CHEESE FILO BUNDLES
KALE & GARLIC, PISTACHIO BALSAMIC CURRANTS
KALE CHIPS
KALE PESTO
KALE, (BLACK), CHARD, SAUTEED
LEEKS, OVEN BRAISED IN BUTTER AND WINE
LETTUCE WEDGE SALAD with BLEU CHEESE HERB DRESSING & ANTIPASTI CONDIMENTS
LIMA BEANS, CHRISTMAS*
LINGUINI SALAD WITH SPICY SUMMER VEGETABLES
MAPLE CREAM
MASH OF RUTABAGA, PARSNIPS, OR CELERY ROOT
MIREPOIX
MOJO, ("moe-hoe"), onion lime condiment
MORROCAN STYLE VEGETABLES
MUSHROOM CRUDO (COLD SALAD OR SALSA)
MUSHROOM DUXELLE
MUSHROOMS, OVEN ROASTED
MUSTARD GREENS with Calabrian chili
MY BIG GREEK SALAD
ONION RINGS, BUTTERMILK FRIED
ONION, CARAMELIZE (Two methods)
ONION, CHARRED & WINE SOAKED
PANZANELLA BREAD SALAD 2
PANZANELLA SALAD (bread salad & sandwich in a bowl!)
PASTA, GREEN ZUCCHINI LINGUINI WITH PEPITO PESTO
PATTYPAN SQUASH, roasted in curry brown sugar
PEA SALAD using fresh English Peas
PEA VINE SALAD
PEACH SALSA
APPLE BUTTER or SAUCE
APPLE MUSTARD GREENS & HAZELNUT SLAW
APPLE-BEET FENNEL SLAW
APPLE-FENNEL SLAW
APPLES and/or PEARS, SAUTEED
ASPARAGUS (ROASTED OR GRILLED)
ASPARAGUS, Blanched and Roasted, for whole wheat crepes
ASPARAGUS, OVEN-ROASTED (NOT BLANCHED)
ASPARAGUS, RAW WITH MINT & STRAWBERRY SALAD
ASPARAGUS, ROASTED &/OR GRILLED
ASPARGUS SPEARS with Sauce Bearnaise
AUTUMN SUCCOTASH, WITH CORN, PEPPERS, LIMA BEANS & CREAM
AVOCADO AND TOMATILLO RELISH
AVOCADO LIME MOUSSE
BABA GHANOUSH (Bob-a Ghanoush)
BABA-GHANOUSH (Eggplant spread) 2
BABY ARTICHOKE HEARTS
BAHN MI CABBAGE SALAD
BARLEY LENTIL QUINOA PILAF
BEETS (ROASTED) & HERB SALAD
BEETS, GOLDEN POACHED AND ROASTED WITH GARLIC & ROSEMARY
BEETS, ROASTED
BELL PEPPERS, ROASTED
BROCCOLI GARLIC SAUTE
BROCOLI CAULIFLOWER SALAD
BRUSSEL SPROUT CABBAGE SLAW, TANGY WITH POMEGRANATE SEEDS
BRUSSEL SPROUT LEAVES WITH CAPERS AND POMEGRANATE
BRUSSEL SPROUT LEAVES, KALE, LENTILS & PANCETTA
BRUSSEL SPROUTS & KOHLRABI SLAW
BRUSSEL SPROUTS WITH CAPER BERRIES
BRUSSEL SPROUTS WITH CAULIFLOWER AND MUSTARD-CAPER SAUCE
BRUSSELS SPROUT LEAVES with optional Capers
BRUSSELS SPROUTS, ROASTED
CANNELLINI & GREEN BEAN SALAD
CARAMELIZED ONION (by J. Child, The Way To Cook)
CARROT SLAW
CARROTS, NEW ROASTED GLAZED
CAULIFLOWER, ROASTED WHOLE WITH SPICY TOPPING
CAULIFLOWER,"POTATO" SALAD
CAVATELLI WITH RICOTTA with Spring vegetable sauce
CELERIAC APPLE SLAW with Oregon Bay Shrimp
CHAMPANGE VINAIGRETTE DRESSING for A La Carte School Lunch
CHANTERELLE AND PORCINI MUSHROOM FILLING & Apple Chutney & Sage Brown Butter Cream (with Raviolo)
CHANTERELLE MUSHROOMS, SAUTEED
CHERRIES IN MINTED SYRUP
CHERRY ALMOND SALSA
CHERRY SAUCE
CHIC PEA PATTY-CAKE with OUR OWN KETCHUP
CHICKEN, DO AHEAD LAYERED & THEN TOSSED GREEN SALAD WITH CHICKEN
CHILI - ALL VEGETABLE for A La Carte
CHILI RELLENO (a la Florencio)
CHILI RELLENO POBLANO PEPPERS & CORN STUFFING
CHUTNEY, RED OR GREEN TOMATO (or ITALIAN PLUM)
CHUTNEY, RHUBARB STRAWBERRY
CITRUS RELISH
COLLARD GREENS
CORN CHOWDER with ROASTED TOMATOES & BASIL
CORN on the COB with lime butter
CORN SALSA
CORN, PEPPERS, ZUCCHINI MEDLEY (OR SUCCOTASH)
COUSCOUS with DILLY ONION & CUCUMBER
CUCUMBER & SRIRACHA SALAD
DILLY CUCUMBERS
DILLY ONIONS
EGGPLANT ROULADES
EGGPLANT SLICES, FRIED
EGGPLANT TIMBALE WITH PUMPKIN RISOTTO, KALE, TALEGGIO CHEESE
EGGPLANT, GRILLED, MOUSSAKA (STUFFED WITH LENTIL & POTATOES)
English Peas and Asparagus Saute
ESCAROLE WITH PISTACHIO AND GOLDEN RAISINS
FENNEL SNAP-PEA SALAD (SLAW)
FIGS, GRILLED
FIGS, ROASTED
FINGERLING POTATO & ROASTED FENNEL SALAD
First Course Feb 2021 Menu On A Plate
FRIED GARBANZO BEANS
FRIED GREEN TOMATOES
FRIED JAPANESE EGGPLANT
FRISEE SALAD WITH MAPLE BALSAMIC DRESSING
FRUIT BUTTERS AND SPICY FRUIT SAUCES
FRUIT CRISP, Cherry Berry Apple
FRUIT TART TARTIN IN CAST IRON
Garlic smothered miatake mushrooms
GAZPACHO SALSA
GOLDEN BEET FENNEL SALAD
GRAPE SALSA
GRAPES, ROASTED
GREEN BEANS (ITALIAN POLE)
GREEN BEANS WITH CARAMELIZED ONION CREAM
GREEN SALAD-SUMMER for A La Carte School Lunch
GRILLED CORN, CAULIFLOWER AND RED BELL PEPPER SALAD
GRILLED ROMAINE WITH CAESAR STYLE DRESSING
HARICOTS VERT
HERBED SQUASH MASH
INTRODUCTION
ITALIAN PLUM and RED GRAPE SALSA
JICAMA CITRUS SALSA
JICAMA SLAW, APPLE
KALE & FETA CHEESE FILO BUNDLES
KALE & GARLIC, PISTACHIO BALSAMIC CURRANTS
KALE CHIPS
KALE PESTO
KALE, (BLACK), CHARD, SAUTEED
LEEKS, OVEN BRAISED IN BUTTER AND WINE
LETTUCE WEDGE SALAD with BLEU CHEESE HERB DRESSING & ANTIPASTI CONDIMENTS
LIMA BEANS, CHRISTMAS*
LINGUINI SALAD WITH SPICY SUMMER VEGETABLES
MAPLE CREAM
MASH OF RUTABAGA, PARSNIPS, OR CELERY ROOT
MIREPOIX
MOJO, ("moe-hoe"), onion lime condiment
MORROCAN STYLE VEGETABLES
MUSHROOM CRUDO (COLD SALAD OR SALSA)
MUSHROOM DUXELLE
MUSHROOMS, OVEN ROASTED
MUSTARD GREENS with Calabrian chili
MY BIG GREEK SALAD
ONION RINGS, BUTTERMILK FRIED
ONION, CARAMELIZE (Two methods)
ONION, CHARRED & WINE SOAKED
PANZANELLA BREAD SALAD 2
PANZANELLA SALAD (bread salad & sandwich in a bowl!)
PASTA, GREEN ZUCCHINI LINGUINI WITH PEPITO PESTO
PATTYPAN SQUASH, roasted in curry brown sugar
PEA SALAD using fresh English Peas
PEA VINE SALAD
PEACH SALSA
PEARS POACHED IN WINE
PEAS,MINTED WITH NEW POTATOES
PEPERONATA
PESTO, Black Walnut
PESTO, BLACK WALNUT
PESTO, SIMPLY BASIL PARSLEY GARLIC EVOO
PICKLED CHERRY TOMATOES
PICKLED HORSERADISH BEET SLAW
PICKLES, QUICK
PICO DE GALLO
PISTACHIO STUFFED FIGS
PLUMS, BRANDIED
PLUMS, ITALIAN, FIRE ROASTED
POTATO DILLY SHALLOT SALAD (made with salty potatoes)
POTATO KALAMATA OLIVE SALAD
POTATO SALAD, CLASSIC
POTATO SALAD, from Salty Potatoes
POTATO-CAULIFLOWER/CABBAGE HASH
POTATOES, "Fondant-style"
POTATOES, RICED WITH GARLIC AND OLIVE OIL
PRIMAVERA VEGETABLES
PUMPKIN BUTTER
PUMPKIN OR SQUASH CAPONATA
RATATOUILLE, ROASTED
ROASTED ASPARAGUS
ROASTED BABY BELL PEPPERS
ROASTED PEARS I
ROASTED PEARS II
ROASTED RAMPS (OR GREEN ONIONS, WALLA WALLA SWEETS)
ROASTED TOMATO BASIL "JAM"
ROASTED TOMATO-FIG MOZZARELLA SALAD
ROASTED VEGETABLE POT PIE
ROASTED VEGETABLES
ROMAINE-KALE CAESAR made tableside in a wooden salad bowl just for Caesar Salads!
ROMANESCO SQUASH (It. zucchini)
ROMANESCO ZUCCHINI SPAGHETTI
RUTABAGA ONION MASH
SALAD TERRINE OF AVOCADO, CUCUMBER AND MANGO with or without Dungeness crab
SALAD, Apple green onion with smoked paprika vinegar
SALAD, ARUGULA
SALAD, ARUGULA STRAWBERRY PECAN
SALAD, CHERRY TOMATO BREAD (Blond Croutons)
SALAD, CITRUS FENNEL
SALAD, CUCUMBER, FENNEL
SALAD, DANDELION
SALAD, FENNEL
SALAD, FENNEL CITRUS
SALAD, FRESH CHERRY & FENNEL with Feta Cheese
SALAD, FRISEE (BITTER GREENS)
SALAD, GRAPES, WHITE ENDIVE, TOASTED WALNUT
SALAD, PANZANELLA POTATO
SALAD, POTATO SNAP PEA
SALAD, RAW ASPARAGUS
SALAD, ROASTED BEETS & SWEET POTATO FRISEE with MUSTARD CAPER VINAIGRETTE
SALAD, ROMAINE SPEARS WITH CAESAR DRESSING, CAULIFLOWER & NASTURIUM FLOWERS
SALAD, SIMPLE GREEN SALAD
SALMON, MARINATED AND PAN SEARED, OVEN FINISHED WITH CORNBREAD & SUMMER SLAW
SALSA, GRILLED CORN LIME
SALSA, PINEAPPLE
SAUTEED GREENS, with roasted grapes, beets, capers, or nuts
Sauteed MUSHROOMS
SAUTEED PRIMAVERA VEGETABLES
SAVOY CABBAGE PEAR APPLE SLAW
SHITAKE MUSHROOMS, braised
SHITAKE VEGGIE BURGER PATTIES
SICILIAN COUSCOUS
SLAW, CABBAGE, KALE, GOLDEN BEET, ETC.
SLAW, FENNEL, SAVOY CABBAGE WITH PICKLED CHERRIES
SLAW, FRESH SUMMER with Chili vinaigrette
SLAW, SAVOY CABBAGE WITH APPLE/PEAR
SLAW, SUMMER
SLAW, with TEQUILA LIME VINAIGRETTE
SLAW--BRUSSEL SPROUT, APPLE BALSAMIC
SNAP PEA SALAD
SNAP PEAS
SOFFRITTO, EGGPLANT ZUCCHINI & TOMATO
SOUP, BUTTERNUT SQUASH
SOUP, CARROT-GINGER
SOUP, CREAM OF CHESTNUT & WALNUT
SOUP, MINESTRONE
SOUR CHERRY SPRITZER, CHILLED
SPICY MELON GAZPACHO
SPICY SLAW, FOR CRABCAKE
SPINACH & other GREENS, 3 STEP SAUTE, & TARRAGON CREAM
SPINACH SALAD with quince paste dressing
SPINACH WITH SESAME SEEDS (Garlicky Spinach)
SPRING BEET ARUGULA SALAD
SQUASH &/OR PUMPKIN MASH, &/OR RAVIOLI FILLING
SQUASH (FRITTERS, QUICHE, PIZZA)
SQUASH FENNEL SALAD
SQUASH FILLING FOR RAVIOLI
SQUASH, BUTTERNUT, ROASTED
STEWED CARROTS & TOMATO
STRAWBERRY ALMOND SALSA
STRAWBERRY BALSAMIC DESSERT SALAD
String beans with Wild Mushrooms
SUMMER VEGETABLE RAGU
SWEET AND SOUR SALAD (SLAW)
SWEET CORN-ROJA PEPPER SALAD
SWEET FRESH PICKLES
SWISS CHARD, SAUTEED AND SERVED WITH PARMESAN CHEESE
TABOULE, SICILIAN STYLE
TAPENADE olive
TARRAGON SPINACH
TOMATO JAM
TOMATO PEPPER RAGOUT
TOMATO, CONCASSE
TOMATO-BASIL CREAM
TOSTADA STACK with smoky beans, pulled pork & tequila lime cabbage slaw
TOSTADO STACK, vegetarian
TRUFFLE SALTED SPINACH & ROASTED CHIPOLLINI ONIONS (w. leroux)
TUNA NICOISE SALAD, 2-4 servings
VEGAN AIOLI using AQUAFABA
VEGETABLE RAGU
VEGETABLE SALSA
VEGETABLES quickly brined, pickled
VEGGIE ROLL (FUTO MAKA STYLE)
VINAIGRETTE, ROASTED ONION
WARM BRIE DRESSING
WARM SHITAKES STEW (RAGOUT)
WATERMELON ONION SALAD
WATERMELON SALAD WITH FETA CHEESE
WILD MUSHROOM STRUDEL
WINTER GREEN SALAD W/ ORANGE BLOSSOM HONEY & CHAMPAGNE VINAIGRETTE with CARAMELIZED PEARS (w. leroux)
YAM AND MICRO BEET SALAD (w.leroux)
YELLOW BEET TANGERINE SLAW
ZUCCHINI "LINGUINI"
ZUCCHINI CORN SALSA, GRILLED
PEAS,MINTED WITH NEW POTATOES
PEPERONATA
PESTO, Black Walnut
PESTO, BLACK WALNUT
PESTO, SIMPLY BASIL PARSLEY GARLIC EVOO
PICKLED CHERRY TOMATOES
PICKLED HORSERADISH BEET SLAW
PICKLES, QUICK
PICO DE GALLO
PISTACHIO STUFFED FIGS
PLUMS, BRANDIED
PLUMS, ITALIAN, FIRE ROASTED
POTATO DILLY SHALLOT SALAD (made with salty potatoes)
POTATO KALAMATA OLIVE SALAD
POTATO SALAD, CLASSIC
POTATO SALAD, from Salty Potatoes
POTATO-CAULIFLOWER/CABBAGE HASH
POTATOES, "Fondant-style"
POTATOES, RICED WITH GARLIC AND OLIVE OIL
PRIMAVERA VEGETABLES
PUMPKIN BUTTER
PUMPKIN OR SQUASH CAPONATA
RATATOUILLE, ROASTED
ROASTED ASPARAGUS
ROASTED BABY BELL PEPPERS
ROASTED PEARS I
ROASTED PEARS II
ROASTED RAMPS (OR GREEN ONIONS, WALLA WALLA SWEETS)
ROASTED TOMATO BASIL "JAM"
ROASTED TOMATO-FIG MOZZARELLA SALAD
ROASTED VEGETABLE POT PIE
ROASTED VEGETABLES
ROMAINE-KALE CAESAR made tableside in a wooden salad bowl just for Caesar Salads!
ROMANESCO SQUASH (It. zucchini)
ROMANESCO ZUCCHINI SPAGHETTI
RUTABAGA ONION MASH
SALAD TERRINE OF AVOCADO, CUCUMBER AND MANGO with or without Dungeness crab
SALAD, Apple green onion with smoked paprika vinegar
SALAD, ARUGULA
SALAD, ARUGULA STRAWBERRY PECAN
SALAD, CHERRY TOMATO BREAD (Blond Croutons)
SALAD, CITRUS FENNEL
SALAD, CUCUMBER, FENNEL
SALAD, DANDELION
SALAD, FENNEL
SALAD, FENNEL CITRUS
SALAD, FRESH CHERRY & FENNEL with Feta Cheese
SALAD, FRISEE (BITTER GREENS)
SALAD, GRAPES, WHITE ENDIVE, TOASTED WALNUT
SALAD, PANZANELLA POTATO
SALAD, POTATO SNAP PEA
SALAD, RAW ASPARAGUS
SALAD, ROASTED BEETS & SWEET POTATO FRISEE with MUSTARD CAPER VINAIGRETTE
SALAD, ROMAINE SPEARS WITH CAESAR DRESSING, CAULIFLOWER & NASTURIUM FLOWERS
SALAD, SIMPLE GREEN SALAD
SALMON, MARINATED AND PAN SEARED, OVEN FINISHED WITH CORNBREAD & SUMMER SLAW
SALSA, GRILLED CORN LIME
SALSA, PINEAPPLE
SAUTEED GREENS, with roasted grapes, beets, capers, or nuts
Sauteed MUSHROOMS
SAUTEED PRIMAVERA VEGETABLES
SAVOY CABBAGE PEAR APPLE SLAW
SHITAKE MUSHROOMS, braised
SHITAKE VEGGIE BURGER PATTIES
SICILIAN COUSCOUS
SLAW, CABBAGE, KALE, GOLDEN BEET, ETC.
SLAW, FENNEL, SAVOY CABBAGE WITH PICKLED CHERRIES
SLAW, FRESH SUMMER with Chili vinaigrette
SLAW, SAVOY CABBAGE WITH APPLE/PEAR
SLAW, SUMMER
SLAW, with TEQUILA LIME VINAIGRETTE
SLAW--BRUSSEL SPROUT, APPLE BALSAMIC
SNAP PEA SALAD
SNAP PEAS
SOFFRITTO, EGGPLANT ZUCCHINI & TOMATO
SOUP, BUTTERNUT SQUASH
SOUP, CARROT-GINGER
SOUP, CREAM OF CHESTNUT & WALNUT
SOUP, MINESTRONE
SOUR CHERRY SPRITZER, CHILLED
SPICY MELON GAZPACHO
SPICY SLAW, FOR CRABCAKE
SPINACH & other GREENS, 3 STEP SAUTE, & TARRAGON CREAM
SPINACH SALAD with quince paste dressing
SPINACH WITH SESAME SEEDS (Garlicky Spinach)
SPRING BEET ARUGULA SALAD
SQUASH &/OR PUMPKIN MASH, &/OR RAVIOLI FILLING
SQUASH (FRITTERS, QUICHE, PIZZA)
SQUASH FENNEL SALAD
SQUASH FILLING FOR RAVIOLI
SQUASH, BUTTERNUT, ROASTED
STEWED CARROTS & TOMATO
STRAWBERRY ALMOND SALSA
STRAWBERRY BALSAMIC DESSERT SALAD
String beans with Wild Mushrooms
SUMMER VEGETABLE RAGU
SWEET AND SOUR SALAD (SLAW)
SWEET CORN-ROJA PEPPER SALAD
SWEET FRESH PICKLES
SWISS CHARD, SAUTEED AND SERVED WITH PARMESAN CHEESE
TABOULE, SICILIAN STYLE
TAPENADE olive
TARRAGON SPINACH
TOMATO JAM
TOMATO PEPPER RAGOUT
TOMATO, CONCASSE
TOMATO-BASIL CREAM
TOSTADA STACK with smoky beans, pulled pork & tequila lime cabbage slaw
TOSTADO STACK, vegetarian
TRUFFLE SALTED SPINACH & ROASTED CHIPOLLINI ONIONS (w. leroux)
TUNA NICOISE SALAD, 2-4 servings
VEGAN AIOLI using AQUAFABA
VEGETABLE RAGU
VEGETABLE SALSA
VEGETABLES quickly brined, pickled
VEGGIE ROLL (FUTO MAKA STYLE)
VINAIGRETTE, ROASTED ONION
WARM BRIE DRESSING
WARM SHITAKES STEW (RAGOUT)
WATERMELON ONION SALAD
WATERMELON SALAD WITH FETA CHEESE
WILD MUSHROOM STRUDEL
WINTER GREEN SALAD W/ ORANGE BLOSSOM HONEY & CHAMPAGNE VINAIGRETTE with CARAMELIZED PEARS (w. leroux)
YAM AND MICRO BEET SALAD (w.leroux)
YELLOW BEET TANGERINE SLAW
ZUCCHINI "LINGUINI"
ZUCCHINI CORN SALSA, GRILLED
printable page