Mostly Green Vegetables

Asparagus bundles tied with leeks
Asparagus roasted in garlic oil
Asparagus with roasted red peppers
Herbed asparagus tips with shavedparmesan
Broccoli rabe with toasted garlic and parmesan curls
Grilled broccoli rabe
Bundled haricots verts and baby carrots
Green beans with roasted red and yellow peppers
Haricots verts with julienned carrots
Minted sugar snaps
Sauteed green beans with sun dried tomatoes and pinenuts
Sauteed long beans with roasted garlic
Sauteed snow peas with red pepper strips
Side-by-side bundles of haricots verts and baby carrots
Sauteed spinach with raisins and pinenuts
Stir-fry of asian vegetables
Sauteed greens and butternut squash
Sauteed kale
Sauteed snow peas with napa cabbage
Braised fennel
Crisp-fried baby artichokes
Grilled radicchio
Honey-roasted Belgian endive with parsnips
Wild mushroom ragú
Wilted escarole
Caramelized fennel puree

Mostly Root Vegetables

Root vegetables provide a wonderful alternative to traditional starches like potatoes, rice and other grains.

Carmelized carrots and turnips
Sauteed baby carrots
Miniature pumpkin filled with roasted cranberries, walnuts, shallots and sweet
potatoes
Roasted butternut squash and sundried tomatoes
Grilled portbellos and eggplant with thyme
Glazed seasonal vegetables with shallots and herbs
Maple glazed winter root vegetables
Oven-roasted winter vegetables
Parsnips, carrots and shallots
Ragout of cranberries, onions, apples, sweet potato and parsnips
Roast beets and leeks with balsamic orange vinaigrette
Roasted fall vegetables with juniper berries and walnuts
Roasted onion, barley and parsnip salad
Pan roasted winter vegetables with soft creamy rosemary polenta and
cider sauce
Pumpkin puree with lime zest
Parsnip pancakes
Roasted acorn squash (cut into long slices), parsnip curls and baby carrots
Roasted carrots, parsnips and garlic with thyme
Butternut squash with rosemary
Ginger carrot patties
Roasted winter squash with coconut curry
Honey-glazed celery root with ginger curry sauce

Tomato provencal baked with bread crumbs, herbs and parmesan

Timbales

These are vegetable purees bound in a custard. In addition to being delicious, they provide height to the plate.

Carrot and chive timbale
Corn and red pepper timbale
Parmesan polenta timbale with wild mushrooms
Timbale of spinach, chevre and garlic

Potatoes

Bourbon glazed sweet potatoes
Dauphinoise potatoes with cream and garlic
Hash brown potatoes
Horseradish mashed potatoes
Individual roasted potato tart with shallots, parmesan and truffle oil
Mashed potato cake
Mashed potato spring rolls with wild mushrooms
Potato and leek pancakes
Potato cakes with caramelized onions
Potato pancakes with carrots, red peppers, scallions and herbs
Potatoes whipped with garlic and chevre
Roasted new potatoes with rosemary
Roasted potato tart with black truffles, shallots and parmesan
Roasted potatoes with olives and capers

Rice, Grains and Other Starches

Basmati rice with garbanzo beans, peas and toasted cumin vinaigrette
Brown and wild rice with rosemary, lemon and almonds
Crispy pea risotto cake
Israeli couscous with shredded arugula and toasted garlic vinaigrette
Nutted black rice cake
Rice pilaf with lentils and caramelized onions
Rice with orange peel, almonds and julienne carrots
Risotto cake with parmesan and fresh herbs
Wild rice pancakes
Corn, red pepper and green onion pilaf
Citrus-spiked couscous with green onions
Couscous with dried apricots, currants and pistachios
Israeli large pearl couscous and wild rice pilaf
Noodle kugel with caramelized apples
Coconut Rice
Green rice with cilantro and poblanos
French green lentils braised in red wine
Mushroom-barley pilaf
Porcini-potato pancakes
Rice pilaf with shredded brussel sprouts leaves and walnuts
Roasted fingerling potatoes
Roasted winter vegetable fried rice
Toasted noodle-rice pilaf (pan saute fine egg noodles to toasted)
Beluga lentils