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