LISA’S KITCHEN

SALADS
Roasted Asparagus and Tomato Penne Salad with Goat Cheese
Orzo Salad with Spicy Buttermilk Dressing
Gemelli Salad with Green Beans, Pistachios & Lemon-Thyme Vinaigrette
Butternut Squash & Smoky Black Bean Salad
Market Salad with Goat Cheese & Champagne Shallot Vinaigrette
Roasted Asparagus & Tomato Penne Salad with Goat Cheese

SOUPS
Tuscan White Bean Soup with Escarole
Chickpea & Winter Vegetable Stew

SANDWICHES
Lentil-Barley Burgers with Fiery Fruit Salsa
Grilled Portobello, Bell Pepper & Goat Cheese
Grilled Gruyère & Olive Tapenade
Grilled Farmer’s Market Sandwiches
PIZZA
Phyllo Pizza with Feta, Basil & Tomatoes
Wild Mushroom Pizza with Truffle Oil
Summer Squash & Ricotta Galette
Artichoke Galette

EGGS
Egg-Topped Quinoa Bowl with Kale
Rösti Casserole with Baked Eggs
Tunisian Brik-Style Eggs
Zucchini & Caramelized Onion Quiche
Vegetarian Benedicts with Thyme Sabayon
Fingerling Potato-Leek Hash with Swiss Chard & Eggs

PASTAS
Linguine with Spinach Pesto
Brown Butter Gnocchi with Spinach & Pine Nuts
Four-Cheese Stuffed Shells with Smoky Marinara
Butternut Squash Ravioli with Spinach Pesto
Creamy Butternut, Blue Cheese & Walnut Cavatappi
Cavatappi with Browned Brussels Sprouts
Creamy Four-Cheese Macaroni
Tomato & Asparagus Carbonara
Roasted Cauliflower Pasta
 LISA’S KITCHEN
ENTREES
Fontal Polenta with Mushroom Sauce
Sautéed Tomato & Onion Kale
Vegetable “Meat” Loaf
Eggplant Parmesan
Potato, Turnip & Spinach Baeckeoffe
Baked Eggplant with Mushroom & Tomato Sauce
Eggplant, Tomato & Smoked Mozzarella Tart
Golden Beet, Greens & Potato Torta
Tomato & Mozzarella Risotto
Tomato, Squash & Red Pepper Gratin
Blue Cheese Polenta with Vegetables
Mushroom & Root Vegetable Potpie

INDIA & ASIA

Chickpea Curry with Basmati Rice
Korean Chilled Buckwheat Noodles with Bibim Naengmyum
Fall Vegetable Curry
Chile-Glazed Tofu over Asparagus & Rice
Korean Sautéed Tofu
Curried Couscous with Broccoli & Feta
Jungle Curry with Tofu
Red Lentil Dal with Carrot Salad & Coriander Flatbread
Grilled Eggplant & Tofu Steaks with Sticky Hoisin Glaze
Chinese Noodle Salad with Sesame Dressing
Curried Vegetable Samosas with Cilantro & Mint Chutney
Chickpea Bajane
Pan-Crisped Tofu with Greens & Peanut Dressing
Lemongrass Tofu Banh Mi

SPANISH FLAVORS
Black-eyed Pea Cakes with Corn Salsa
Vegetable Paella
Black Bean and Cheese Enchiladas with Ranchero Sauce
Three-Bean Chili
Poblano, Mango & Black Bean Quesadillas
Spanish Potato & Spinach Tortilla with Red Pepper Sauce
Bean Stuffed Poblano Peppers
Paella with Soy Chorizo & Edamame