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VEGETARIAN
Fall
Vegetable Stew
A harmony of pumpkin, green bell pepper, onions and fresh garlic
simmered with a hint of tomato puree. Dig in with your favorite
bread and enjoy.
Spaghetti
to the Max
My children's ultimate meal! Perfect little dices of zucchini,
summer squash, green and red bell peppers in a perfectly seasoned
tomato broth. All tossed up with spaghetti, cooked al dente, and
served with grated Parmesan cheese.
Seven
Vegetable Couscous
An ocean of roasted and braised vegetables surrounding an island
of durum wheat semolina served with chickpeas, tomato raisin broth.
A Tunisian delight made with green peppers, red peppers, carrots,
purple top turnips, green beans, spinach and sun dried tomatoes.
Vegetarian
Grape Leaves
This meatless classic pleases the fussiest palates. A complete
marriage of vine leaves, short grain rice and aromatics, oven
braised with fresh lemon; served with yogurt cucumber and mint
sauce.
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Four
Cheese Lasagna
Are you in need of a nice cozy meal? Try this fabulous cheesy
lasagna of Ricotta, Mozzarella, Fontina and Parmesan cheeses.
The cheeses are layered with Chef Fehmi's delicious hearty tomato
sauce and pasta sheets. This is a satisfying meal anytime.
Eggplant
Parmesan
An all time favorite! Deep fried fresh eggplant layered with
basil garlic tomato sauce and melting mozzarella cheese. Serve
as a main course, or sandwich between your favorite slices of
bread.
Swiss
Chard and Three-Bean Stew
Chock full of protein and fiber! Slow braised garbanzo, red
and white beans with fresh Swiss chard, garlic, leeks and rosemary.
Spinach
Turnover
A savory, creamy spinach in buttery Phyllo baked to perfection
and served with zesty marinara sauce for dipping.
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