vegetarian

• broccoli rabe, squash + tofu pasta
• buttery barley + herb risotto with golden-crusted brussels sprouts
• chiles rellenos
• classic lasagna with mushrooms  from the italian country table
• curried cauliflower and chickpea stew  from bon appetit
• farmers’ market frittata
• fried rice with brussels sprouts and leeks
• green bean casserole from the new york times
• lentil, olive, + mushroom veggie burgers from post punk kitchen
• mushroom barley risotto
• pan-glazed tofu
• potato, red onion, and blue cheese tart
• ratatouille   from the joy of cooking
• red beet risotto  from the new york times
• spinach, herb and mushroom frittata   adapted from the new york times
• spinach with scallions and peas from jamie oliver
• sweet potato casserole 
• swiss chard + shitake mushroom casserole  from food + wine
• stuffed bell peppers or pattypan squash
• tomato + goat cheese tart with rosemary crust  from a year in a vegetarian kitchen
• vegetable fried rice adapted from gourmet
• warm barley salad with roasted tomatoes and mushrooms from a year in a vegetarian kitchen