Starters

Amaranth Quesadillas

Alu Methi Tikki

Basil Leaf Rolls

Black Pepper Tofu

White Bean Cilantro Dip

Ginger Tamari Tofu

Garden Roulade (Kypo-Pita)

Pistachio Quinoa & Kale Croquettes

Raw Macadamia Sunflower Hummus

Salvadorian Pupusas

Stuffed Red Orach with Pomegranate Molasses

White Pepper Leek Tart

Condiments

Cranberry Chocolate Salsa

Grilled Salsa

Kumquat Marmalade

Pepita and Fire Roasted Poblano Pesto

Spicy Tomatillo Ketchup

Sweet Tomato Chutney

Salads

Raw Beet Salad

Ligurian Pasta Salad

Toasted Almond Caesar Salad

Entrees

Anasazi Bean Enchiladas

Ethiopian Collard Greens with Red Quinoa and Kale Chip Gratin

Freshly Harvested Corn, Hemp and Chia Cakes with Fresh Tomato Salsa

Orzo Spinach and Leek Risotto

Roasted Stuffed Polenta

Spring Risotto With Asparagus And Walnuts

Super Scramble

Three Grain Risotto

Tofu Joe

Tofu Stir Fry With Red Miso Sauce

Quinoa, Corn and Cracked Wheat Cakes With Cranberry Compote and Date Cream

Wild Yam Soba Noodles with Indigo Rose Tomatoes, Amaranth and Walnuts

Vegetables

Asian Long Beans with Tahini Sauce

Asparagus En Papillote

Asparagus, Carrot and Red Onion Curry

Bengali Baigan Aloo Charchari

Black Pepper Brussel Sprouts and Red Onions

Cretan Horta

Japanese Imo Yams with Lemon Miso Sauce

Kashmiri Cauliflower with Saffron and English Peas

Lamb’s Quarters and Coconut Subji

Mediterranean Eggplant

Morel Mushrooms With Shallots

Ponzu Pea Pods

Roasted Spring Onions

Spicy Almond Creamed Corn

Spicy Sicilian Swiss Chard

Stuffed Globe Zucchini Squash

Ume Plum Sugar Snap Peas

Vegetable-Miso Ragout

Grains

Bolivian Red Quinoa

Bread

Indian Chapatis

Desserts

Love Bites

Maple Carrot Halavah

Nicolina’s Ruby and White grapefruit Pops

Passion Almond Creme Brûlée

Maple Pecan Pie

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All Recipes By George Vutetakis Copyright 2011