Barley Mushroom Patties

Cooked barley mixed with egg, ricotta cheese, cheddar cheese, minced mushrooms, dried bread crumbs and minced parsley; formed into patties and pan-fried until golden brown.

Barley Stuffed Peppers

Fresh red bell peppers blanched and stuffed with a mixture of sauteed onion, chopped tomatoes, barley, Parmesan, freshly chopped herbs and garlic then finished in the oven.

Black Bean Stew

A spicy stew of onion, garlic, bell pepper, jalapeno, and assorted spices blended with tomato puree, vegetable stock and black beans. Finished with finely shredded Monterey jack cheese and chopped cilantro.

Bulgur Veggie Patties

Bulgur blended with onion, pinto beans, tamari, chopped walnuts, spices and cilantro; formed into patties and pan-fried to a golden brown. Served with lime mayonnaise.

Dal

Lentils stewed with onions, garlic, jalapeno, cumin, diced tomatoes and a generous amount of freshly ground garam masala for smooth heat.

Falafel

Ground chickpeas with onion, parsley, lemon zest, cumin, flour and minced garlic; formed into balls and baked until golden brown. Served with cucumber-yogurt sauce.

Lentil Patties

Lentils and barley mixed with sauteed mushrooms, chopped walnuts and bread crumbs; formed into patties and pan-fried until brown and crusty. Served with tomato-red pepper sauce.

Moujadara

Lentils stewed with white rice, onion and spices. Garnished with freshly chopped parsley.

Curried Cauliflower with Kale

Cauliflower florets steeped in coconut milk infused with onion, garlic, fresh ginger, coconut aminos, turmeric, sliced mushrooms and chopped kale.

Curried Chickpeas and Kale

A blend of chickpeas, chopped tomatoes, chopped onions, chopped kale and minced garlic steeped in vegetable broth infused with cumin, curry powder, ground ginger and coriander.

Curried Sweet Potatoes and Lentils

Sweet potatoes, lentils, red bell pepper, and green beans braised in vegetable broth infused with fresh ginger, minced garlic and curry powder.

Green Lentil Curry

Green lentils, green beans, chopped kale and sliced carrot steeped in water infused with turmeric, fresh cilantro and a spice paste including minced ginger and garlic, ground coriander and cumin, tomato paste and toasted cumin seeds.

Mixed Vegetable Korma

Fresh diced vegetables simmered in a coconut milk-based broth infused with cashews and traditional Indian spices.

Pumpkin & Cashew Curry

Chunks of sugar pumpkin (or butternut squash) sauteed with onion, garlic, ginger, cashews and spices; then steeped in a curry-infused coconut milk broth.

Spiced Tomato Chickpeas

Chickpeas stewed in tomato sauce infused with toasted cumin, coriander, ginger and cinnamon; finished with freshly chopped parsley and mint.

Vegetable Green Curry

A medley of fresh mixed vegetables and baby corn in a creamy coconut milk curry spiced with chili peppers, green curry paste, kaffir lime leaves and Thai basil.

Vegetable Red Curry

A medley of fresh mixed vegetables and baby corn in a creamy coconut milk curry spiced with chili peppers, red curry paste, kaffir lime leaves and Thai basil.

Baked Lasagna

Lasagna noodles layered with choice of grilled vegetables, four cheese blend and homemade marinara sauce.

Baked Ziti

Ziti tossed in a tomato sauce infused with sautéed onion and zucchini, then mixed with ricotta, mozzarella and Parmesan cheeses. Finished in the oven.

Fettuccine Alfredo

Fettuccine noodles tossed in freshly prepared Alfredo sauce infused with butter, shallots, garlic, cream and Parmesan cheese.

Grilled Vegetable Lasagna

Lasagna noodles layered with grilled vegetables, freshly prepared marinara sauce and grated Parmesan and mozzarella cheeses.

Kale Lasagna

Blanched chopped kale layered with a ricotta and chevre cheese blend and a freshly prepared tomato sauce between lasagna noodles. Finished in the oven.

Macaroni & Cheddar Bake

Elbow macaroni mixed with a blend of cottage cheese, Dijon mustard, sour cream, cheddar cheese and baby peas. Finished in the oven.

Stuffed Shells

Jumbo pasta shells stuffed with ricotta, mozzarella, Parmigiano-Reggiano and Asiago cheeses, coated with tomato sauce and baked in the oven.

Asparagus, Artichoke & Mushroom Saute

Sliced asparagus, mushrooms and artichoke hearts sauteed with garlic then tossed with grape tomatoes and freshly prepared tarragon vinaigrette.

Bleu Cheese Topped Mushroom Steaks

Fresh Portobello mushroom caps seasoned, brushed with a blend of extra virgin olive oil and aged balsamic vinegar, then grilled until tender. Sliced and served on a bed of baby spinach with cherry tomatoes and freshly prepared bleu cheese dressing.

Broccoli and Spaghetti Squash Gratin

Roasted spaghetti squash and broccoli blended with cheddar cheese, egg, low-fat milk, ricotta, scallion and Dijon mustard. Finished under the broiler.

Cauliflower Gratin

Chopped tomatoes stewed with capers then layered in an oven-safe serving dish topped with steamed cauliflower florets and sprinkled with feta cheese. Finished under the broiler.

Curried Millet-Stuffed Squash

Halved roasted winter squash stuffed with a mixture of golden raisins, chopped cashews, yogurt, green peas, sauteed onion and millet seasoned with mild curry powder and ground cinnamon.

Eggplant Gyro

Diced sauteed eggplant mixed with diced tomatoes and cucumbers, sliced scallions, Kalamata olives and freshly chopped herbs. Served on toasted pita with a yogurt-feta cheese sauce.

Eggplant Parmesan

Baked eggplant layered with shredded mozzarella, Parmesan and tomato sauce infused with red wine, onion, red bell pepper, tomatoes and fresh herbs.

Haricots Verts Stir-Fry

Crisp-tender haricots verts stir-fried with cubes of extra-firm tofu in a blend of tamari, fresh ginger, sesame oil and Szechuan pepper salt.

Portobello Pizza

Fresh roasted Portobello mushroom topped with freshly prepared pesto, shredded mozzarella and sliced black olives, then baked until melted and golden brown.

Spaghetti Squash Lasagna Bake

Roasted spaghetti squash tossed with ricotta, Parmesan, fresh parlsey and basil and freshly prepared marinara sauce; turned into a casserole, topped with additional cheese and baked until browned and bubbly.

Stuffed Patty Pan Squash

Fresh patty pan squash stuffed with diced onion, zucchini, toasted almonds, chopped marjoram and Manchego cheese.

Stuffed Portobellos

Portobello mushrooms brushed with extra virgin olive oil and balsamic vinegar, roasted in the oven, then stuffed with a blend of sundried tomatoes, sauteed spinach and Asiago and mozzarella cheeses.

Sweet Potato and Mushroom Lasagna

Sauteed mushrooms, shallots and greens blended with ricotta, mozzarella and Parmesan cheeses then spread between layers of thinly sliced sweet potato and baked in the oven until golden brown and bubbly.

Vegetable Napoleon

Finely chopped roasted mushroom duxelles between alternating layers of roasted butternut squash, eggplant, tomato and Portobello mushroom.

Vegetarian Kusa Chez Michael

Squash and zucchini stuffed with a mixture of rice, chopped parsley, raisins, chickpeas, pine nuts and cinnamon then simmerd until tender in tomato sauce.

Zucchini Kofte

Grated zucchini blended with fresh herbs and mashed chickpeas then rolled into balls and pan-fried to a golden brown.

Cheese Burritos

A mixture of rice, minced pinto beans, cheddar cheese and fresh cilantro wrapped inside flour tortillas and baked in the oven.

Mexican Lasagna

Sauteed peppers and onions mixed with spices, corn kernels, black beans and tomato sauce then layered with corn tortillas, cottage cheese and cheddar cheese.

Spinach Enchiladas

Corn tortillas stuffed with sauteed spinach, black beans, sauteed onion and garlic, queso fresco, cheddar cheese and spices. Covered with a red chili sauce and sprinkled with additional cheese and black beans.

Vegetable Fried Rice

Long-grain rice sauteed with broccoli florets, diced carrots, chopped mushrooms, scallions and sweet baby peas then coated with a mixture of oyster sauce and a dash of tamari. Finished with chopped fried egg.

Please see Sides and Sauces pages for additional Vegetarian options.