| Amandine Saute |
string beans, yellow wax beans, and red pepper strips sauteed in rich almond butter and sprinkled with sliced almonds
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| Asparagus Bernaise |
fresh steamed asparagus topped with a rich lemon bernaise sauce
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| Baby Vegetable Braise |
baby carrots, sugar snap peas, and baby sweet corn sauteed with ginger, lime, and fresh herbs
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| Creamy Broccoli with Walnuts |
broccoli flower buds in a buttery cream sauce garnished with toasted walnuts
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| Cauliflower Canadian |
cauliflower buds in a creamy cheddar cheese sauce
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| Glazed Carrots |
carrots sautéed with brown sugar, nutmeg, and cloves
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| Glazed Root Vegetables |
onions, carrots, turnips, parsnips and beets roasted in a caramel glaze
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| Provencal Zucchini |
layers of zucchini squash, tomatoes and onions topped with parmesan cheese and roasted to a golden brown
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| Roasted Winter Vegetables * |
carrots, parsnips, potatoes, mushrooms, onions and garlic roasted in herb butter
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| Rosemary Butternut Squash |
butternut squash and rosemary in a sauce lightly sweetened with honey
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| Stuffed Tomato Gratin |
tomatoes stuffed with creamy wild mushroom duxelle topped with gruyere cheese and bread crumbs and baked to a golden brown
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