Vegetable Entrées
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Crispy cauliflower with pine nuts, fennel seeds, garlic, white wine and fresh mint. Accompanied California cuisine menu. Photo by Sierra Fish.
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Coliflor Envuelta en Huevo- Egg-coated Cauliflower with Creamy Tomato Sauce. Accompanied a Guatemalan menu.
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Roasted red and purple potatoes with romesco sauce. Accompanied a Russian menu.
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Chili and honey-glazed tofu and eggplant. Accompanied a Korean menu.
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Chili and honey-glazed tofu and eggplant. Accompanied a Japanese menu.
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Broccolini with garlic chips. Photo by Sierra Fish.
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Broccoli with garlic chips, Meyer lemon zest and juice.
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Boiled potatoes with herbs. Russian cuisine dinner party. Photo by Sierra Fish.
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Bayildi – Turkish-Style Vegetarian Stuffed Eggplant. Accompanied a Turkish menu.
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Veggie Balsamic grilled asparagus and bell peppers. Accompanied an Italian menu.
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Cucumber relish that accompanied miso-broiled black cod. Asian fusion menu for wedding. Photo by Andria Lo.
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Eggplant parmesan.
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Elote loco grilled corn on the cob with lime aioli and cotija cheese. Accompanied a Guatemalan menu.
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Green beans gremolata lemon zest, parsley, almonds, garlic parmesan cheese served on the side. Accompanied a summertime meal.
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Grilled asparagus in Meyer lemon zest and juice. Accompanied an American menu.
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Grilled sweet potato and scallion salad with apple cider vinaigrette
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Herb boiled potatoes. Accompanied a Russian-Ukrainian menu.
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Herb roasted fingerling potatoes with romesco sauce
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Herb-marinated grilled eggplant, balsamic vinegar, basil, thyme, parsley, garlic and olive oil. Accompanied an Italian menu.
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Hoisin green beans. Accompanied a Chinese menu
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Cucumber relish that accompanied miso-broiled black cod. Asian fusion menu for wedding. Photo by Andria Lo.
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Elote loco grilled corn on the cob with lime aioli and cotija cheese. Accompanied a Guatemalan menu.
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Green beans gremolata lemon zest, parsley, almonds, garlic parmesan cheese served on the side. Accompanied a summertime meal.
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Grilled asparagus in Meyer lemon zest and juice. Accompanied an American menu.
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Grilled sweet potato and scallion salad with apple cider vinaigrette.
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Herb boiled potatoes. Accompanied a Russian-Ukrainian menu.
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Herb roasted fingerling potatoes with romesco sauce.
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Herb-marinated grilled eggplant, balsamic vinegar, basil, thyme, parsley, garlic and olive oil. Accompanied an Italian menu.
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Hoisin green beans. Accompanied a Chinese menu.
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Kvashenaya Kapusta- Russian saeurkraut. Russian cuisine dinner party. Photo by Sierra Fish.
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Mediterranean marinated eggplant in basil and oregano.
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Pickled Carrots. Accompanied a Korean menu.
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Roasted cauliflower with charred onions and cherry tomatoes. Accompanied a Guatemalan menu.
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Roasted eggplant in Adjika sauce. Accompanied a Russian cuisine menu.
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Roasted potatoes with whole grain mustard and parsley. Photo by Sierra Fish.
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Roasted veggies. Accompanied a summertime lunch.
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Roasted veggies. Accompanied a Ukrainian menu.
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Sautéed baby broccoli with garlic chips and lemon zest. Accompanied a California cuisine menu for a wedding. Photo by Sierra Fish.
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Sautéed baby broccoli with garlic chips, lemon zest and juice. Accompanied a summertime California cuisine menu.
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Sautéed Blue Lake Green Beans with walnuts and chevre. Accompanied a traditional American cuisine menu for a wedding. Photo by Sierra Fish.
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Sauteed green beans in champagne tarragon shallot vinaigrette.
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Sautéed kale with garlic, lemon juice and zest. Accompanied an American menu.
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Sautéed peas and carrots that accompanied a kid’s menu for a wedding.
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Sautéed zucchini, bell peppers and caramelized onions.
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Seasonal roasted and grilled vegetables labneh and zhug. Accompanied a Moroccan menu.
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Seasonal roasted vegetables and varietal potatoes. Accompanied a California cuisine menu for a corporate summertime outdoor buffet.
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Seasonal roasted vegetables that accompanied a traditional American menu for wedding.
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Sesame-ginger broccoli. Accompanied a Korean menu.
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Sicilian Eggplant Caponata- tomatoes, olives, capers, oregano and pine-nuts. Accompanied a Mediterranean menu.
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Stir-fried bokchoy and carrots with warm miso ginger dressing. Accompanied a Hawaiian menu.
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Summer grilled corn with cherry tomatoes in basil-chipotle vinaigrette. Accompanied an Italian menu.
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Twice baked potatoes with red pepper aioli.
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Vegetable escabeche- carrots, onions, jalapeno peppers. Accompanied a Mexican menu.
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Vegetable escabeche- carrots, onions, jalapeno peppers. Accompanied a Mexican menu.
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Vegetables salteados. Accompanied a Peruvian menu.
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Vegetales salteados. Accompanied a Mexican menu.
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Whole grain mustard roasted potatoes. Accompanied a Summer barbecue lunch.
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Zucchini and cheese stuffed huaraches with curtido and salsa verde.
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Orange-Honey Glazed Carrots.
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Parmesan Roasted Broccoli with garlic chips, Meyer lemon zest and juice.
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Miso bok choy and carrots, red miso, garlic, mirin, lemon juice. Accompanied a Hawaiian menu.
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Roasted veggies. Accompanied a Moroccan menu.
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Stuffed Bell Peppers.