| Quinoa Stuffed Tomato
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With braised wild mushrooms
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| Organic Vegetable Strudel
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With lemon-saffron broth Baked “Smith” Apple
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| Stuffed with butternut risotto
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Baked Vegetable Wellington With smoked Gouda
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| Baked Stuffed Zucchini
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With tomato, Basmati, onion and vegan cheese
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| Marinated Grilled Vegetables
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Tossed with cucumber pasta and tarragon aioli
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| Italian Pasta Primavera
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With sautéed vegetables, spinach and tomato Fussilli and a hearty Marinara sauce.
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