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