Beans & Grains
Barley Mushroom Patties
Cooked barley mixed with egg, ricotta cheese, cheddar cheese, minced mushrooms, dried bread crumbs, and minced parsley; formed into patties and pan-fried until golden brown.
Barley Stuffed Peppers
Fresh red bell peppers blanched and stuffed with a mixture of sautéed onion, chopped tomatoes, barley, Parmesan, freshly-chopped herbs, and garlic then finished in the oven.
Black Bean Stew
A spicy stew of onion, garlic, bell pepper, jalapeno, and assorted spices blended with tomato puree, vegetable stock, and black beans. Finished with finely-shredded Monterey jack cheese and chopped cilantro.
Bulgur Veggie Patties
Bulgur blended with onion, pinto beans, tamari, chopped walnuts, spices, and cilantro, formed into patties and pan-fried to a golden brown. Served with lime mayonnaise.
Lentils stewed with onions, garlic, jalapeno, cumin, diced tomatoes, and a generous amount of freshly ground garam masala for smooth heat.
Lentils and barley mixed with sautéed mushrooms, chopped walnuts, and bread crumbs; formed into patties and pan-fried until brown and crusty. Served with tomato-red pepper sauce.
Lentils stewed with white rice, onion, and spices. Garnished with freshly chopped parsley.
Curried Chickpeas & Kale
A blend of chickpeas, chopped tomatoes, chopped onions, chopped kale, and minced garlic steeped in vegetable broth infused with cumin, curry powder, ground ginger, and ground coriander.
Green Lentil Curry
Green lentils, green beans, chopped kale, and sliced carrot steeped in water infused with turmeric, fresh cilantro, and a spice paste including minced ginger and garlic, ground coriander and cumin, tomato paste, and toasted cumin seeds.
Pumpkin & Cashew Curry
Chunks of sugar pumpkin (or butternut squash) sauteed with onion, garlic, ginger, cashews, and spices; then steeped in a curry-infused coconut milk broth.
Vegetable Green Curry
A medley of fresh mixed vegetables and baby corn in a creamy coconut milk curry spiced with chili peppers, green curry paste, kaffir lime leaves, and Thai basil.
Vegetable Red Curry
A medley of fresh mixed vegetables and baby corn in a creamy coconut milk curry spiced with chili peppers, red curry paste, kaffir lime leaves, and Thai basil.
...all baked on freshly-made pizza crust...
- Basil, tomato, and mozzarella cheese
- Four cheese (mozzarella, brie, Monterey jack, and Gouda)
- Roasted mixed vegetable
Lasagna noodles layered with choice of grilled vegetables, four cheese blend, and homemade marinara sauce.
Ziti tossed in a tomato sauce infused with sautéed onion and zucchini, then mixed with ricotta, mozzarella, and Parmesan cheeses and finished in the oven.
Blanched chopped kale layered with a ricotta and chevre cheese blend and a freshly-prepared tomato sauce between lasagna noodles. Finished in the oven.
Macaroni & Cheddar Bake
Elbow macaroni smothered with a mixture of cheddar, ricotta, and Parmesan cheeses, mixed with peas, and then baked until golden and gooey in the oven.
Jumbo pasta shells stuffed with ricotta, mozzarella, Parmigiano-Reggiano, and Asiago cheeses, coated with tomato sauce and baked in the oven.
Asparagus & Mushroom Sauté
Sliced asparagus and mushrooms sauteed with garlic then tossed with diced tomatoes and freshly-prepared tarragon vinaigrette.
Bleu Cheese-Topped Mushroom "Steaks"
Fresh Portobello mushroom caps seasoned, brushed with a blend of 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.
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, sautéed onion and millet seasoned with mild curry powder and ground cinnamon.
Baked eggplant layered with shredded mozzarella, Parmesan, and tomato sauce infused with red wine, onion, red bell pepper, tomatoes, and fresh herbs.
Ground chickpeas with onion, parsley, lemon zest, cumin, flour, and minced garlic; formed into balls and baked until golden brown. Served with cucumber-yogurt sauce.
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.
Spiced Tomato Chickpeas
Chickpeas stewed in tomato sauce infused with toasted cumin, coriander, ginger, and cinnamon; finished with freshly chopped parsley and mint.
Stuffed Patty Pan Squash
Fresh patty pan squash stuffed with diced onion, zucchini, toasted almonds, chopped marjoram, and Manchego cheese.
Portobello mushrooms brushed with olive oil and balsamic vinegar, roasted in the oven, then stuffed with a blend of sundried tomatoes, sautéed spinach, and Asiago and Mozzarella cheeses.
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 braised in tomato sauce.
Grated zucchini blended with fresh herbs and mashed chickpeas then rolled into balls and pan-fried to a golden brown.
A mixture of rice, minced pinto beans, cheddar cheese, and a touch of cilantro wrapped inside flour tortillas and baked in the oven.
Corn tortillas stuffed with black beans, sautéed onion and garlic, cheddar cheese, and spices. Covered with a red chili sauce and sprinkled with additional cheese and black beans.