Veggie Week

This past week's focus was grains and vegetables. We had a guest chef come in to talk about vegetarians and their food options and how that is important for cooks and restaurants etc. Here are the dishes we made:

Tuesday (monday was a holiday): Bulgar Pilaf w/ Raisins and Carrots (tasted a bit like oatmeal)


Amaranth-Millet Cakes served with greens and a sundried tomato sauce (yuck, except for the sauce)


Warm Quinoa-Lentil Salad with Pecans, Greens, and Pumpkin Seeds (yuck, like rabbit food)


Wednesday: Squash Risotto! yummy :)


Beet "Carpacio" with Walnuts and Feta


Asparagus w/ Hollandaise, Carrots Vichy, Cauliflower-Potato Puree (in quenelles), and Mushroom Walnut Lentil Loaf (this is the worst dish i have eaten, so boring and bland. part of that is our fault cuz we forgot to put ANYTHING in the potato thing except potato and cauliflower. and it was cold (also our fault))


Thursday was a good food day: Arancini (leftoever risotto mixed with cheese and bechamel then battered and shallow fried) on Romesco sauce (only the best sauce in the world) and Zucchini Linguine w/ Pesto


Tomatoes Stuffed with Grains and Tepenade, Spinach-Squash Tian with Mixed Grains and Smooth Romesco Sauce, Squash Gnocchi Parisienne w/ Sage-Butter Sauce


And Friday was the menu development day i talked about in my last post :)