Baked Ratatouille a fantastic and unique version by Julia Child of the traditional eggplant and zucchini casserole Provencal Tomato Tart slow-roasted tomatoes on puff pastry, with shaved Parmigiano-Reggiano Roasted Ruby Beets with herbed goat cheese and toasted pinenuts on a savory salad of radicchio, shaved fennel and Italian parsley Butternut Squash Risotto Asparagus Risotto with Crispy Garlic Asparagus Lasagna lasagna noodles layered with crisp-tender asparagus and bechamel Cauliflower and Brie Risotto roasted cauliflower blended with brie cheese and topped with toasted almonds Wild Mushroom and Gruyere Tarte melange of cremini, shitake, porcini and melted gruyere on a puff pastry crust Rigatoni with Artichokes and Lemon fresh artichokes lightly sauteed and dressed with fresh lemon juice and Parmigiano-Reggiano Braised Fennel Salad a delicious melange of crisp sweet fennel, garlic and a dash of chile Pasta a la Norma a slow-cooked eggplant and tomato ragu, finished with fresh mint, basil and red pepper Stuffed Poblanos black beans and pepper jack cheese stuff mild poblanos and baked in a slightly spicy fresh tomato sauce Divoon Mac n' Cheese Mom's special recipe adds tomatoes and sauteed onions Farmer's Bounty roasted seasonal organic vegetables filling a whole sweet dumpling squash |
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