|
Eggplant-Tomato Ragu over Quinoa
Eggplant, onions, red peppers and tomatoes cooked with
Fresh herbs and tossed with smoked mozzarella.
Served over a bed of quinoa.
Beet and Goat Cheese Salad
Red and yellow beets tossed with minced shallots, lemon juice
and spices.
Topped with crumbled goat cheese and
Crushed pistachios
Vegetarian Paella
Tender rice slow cooked with Saffron, vegetable stock,
chickpeas, green peas, roasted peppers,
cauliflower, broccoli and spices.
Stuffed Portobello Mushrooms
Grilled Portobello mushrooms stuffed with
Diced tomatoes,
feta cheese, scallions and
Roasted eggplant.
Eggplant Parmesan
Sliced eggplant dressed in flour and panco bread
Crumbs
then baked to perfection and
Served over penne noodles
with a
Homemade marinara sauce.
Papa a la Huancaina
Peeled boiled potatoes served with Boston lettuce,
black olives, sliced eggs, tomato wedges and topped with a
huancaina cheese sauce consisting of Latin cheese and roasted peanuts.
Veggie Enchiladas
Flour tortillas stuffed with sautéed vegetables then rolled.
Topped with béchamel and tomato sauce.
|
