Vegetarian

Stuffed Zucchini
stuffed with sautéed spinach, mushroom 
and tomato, with melted gruyere and butter 
beans
 
Marinated Tofu
seasoned and pan fried with peanut noodles, 
snow peas, carrots and bok choy
 
Shephard’s Pie
eggplant, mushroom, garlic, white beans
and tomato baked in casserole with a sweet
potato crust