VEGETABLE

APPLE JICAMA SLAW
ASPARAGUS (ROASTED OR GRILLED)
ASPARGUS SPEARS with Sauce Bearnaise
BUTTERNUT SQUASH MASH
DILLED FINGERLING POTATOES
DILLY SHALLOT POTATO SALAD (made with salty potatoes)
FINGERLING POTATO & CHANTERELLE HASH (w. leroux)
FRIED GREEN TOMATOES
FRIED JAPANESE EGGPLANT
FRIED RICE with fresh market ingredients
Garbanzo Bean Cakes
GREEN BEANS (ITALIAN POLE)
GREEN LENTILS WITH BACON AND POTATO (4-6 PORTIONS)
GRILLING, INDOORS
HARVEST POTATO HASH
HERBED SQUASH MASH
LENTIL CAKES
LENTILS & POTATOES
MINTED PEAS WITH NEW POTATOES
MIREPOIX

PASTA PRIMAVERA
PORK SCALLOPINI, BREADED
POTATO PANCAKES (or RUSSET-YAM PANCAKES)
ROASTED ASPARAGUS
ROASTED VEGETABLE POT PIE
ROASTED VEGETABLES
SALTY NEW POTATOES
SALTY NEW POTATOES (Red skin – “c” size) with PEAS & MINT
SAUTEED PRIMAVERA VEGETABLES
SNAP PEAS
SPINACH WITH SESAME SEEDS (Garlicky Spinach)
SPRING VEGETABLES & CANNELINI BEANS
STRAWBERRY RHUBARB SAUCE
SUMMER VEGETABLE RAGU
SWEET CORN-ROJA PEPPER SALAD
SWEET POTATO FILLING FOR RAVIOLO
TARRAGON SPINACH
TILLAMOOK CHEDDAR CHILI TAMALE makes 6-10
TOMATO PASTA
TOMATO RELISH
VEGETABLE RAGU