Phoenix Egg Rolls
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All Content
Italian-Style ‘Pepperoni’ Hero
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Green Pea and Basil Spring Soup
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Linguine with Black Bean Sauce
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Wild Rice Fritters
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Lemon Couscous Pudding
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Saffron Whole Wheat Couscous
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Spring Vegetable Medley
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Deep-Dish Sun-Dried Tomato Quiche
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Coffee Freeze
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Mocha Mexican Coffee Drink
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Toffee-Coffee Pudding
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Mango-Almond Crumb Cake
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Sticky Rice and Mango
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Mango and Snow Pea Stir-Fry
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Chef Allen Susser’s Mango Macadamia Nut Rice
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Curried Mango in Avocado
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Orange Semolina Pudding
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Chocolate Cookies
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French String Beans and Celery Root Salad
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Cauliflower Gratin
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Athenian Mushrooms
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Black Bean Pistou Soup
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Fudge-Glazed Pumpkin Cake
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Creole Rice Pilaf
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Louisiana Gumbo
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Peach Fritters
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Southern Succotash
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Brazilian-Style Collard Greens
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Hot Potato Salad
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Baked Sweet Potatoes
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Quinoa-Bulgur Wheat Pilaf
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Primavera Salad
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Baked Tacos
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Chèvre-Ricotta Cheeses Frittata
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Dandelion Greens with Spicy Vinaigrette
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Curried Mango Omelet
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Mushroom Burgers
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Banana-Mango Strudel
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Polenta Lasagna
Use either homemade or store-bought nonfat marinara sauce. For best flavors, select robustly flavorful beans such as cannellini or runner beans.
White Bean Soup
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Caesar Salad
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Cocoa Berry Yogurt Mousse
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Mrs. D?s Chocolate Crunchy Cornflake Peanut and Grape Double Layer No-Bake Cake
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Mocha Java Sorbet
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Black Mamba Cookies
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Chocolate ?Just the Two of Us? Cake
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Dilled ?Cream? Sauce
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Tempeh en Croûte with Dilled Cream Sauce
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Xiao Kou Zao (Deep-Fried Sesame Balls)
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Yi Mian Longevity Noodles with Mushrooms
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Tong Cu Mian (Crispy Noodles with Sugar and Vinegar)
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Pan Cai (King-Sized Bowl of Mixed Vegetables)
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Su Chao San Jiao (Stir-Fried Bamboo Shoots, Cabbage, and Red and Green Peppers in Spicy Bean Sauce)
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Luo Han Mian (Lo Han Noodles)
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Su Cai Juan (Vegetable-Filled Soft Spring Rolls)
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Ginger Quinoa Pilaf with Artichokes and Red Bell Pepper
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Su Cai Jiao (Vegetable Dumplings)
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Butternut Stew with Tofu, Corn and Pine Nuts
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Barley-Zucchini Sauté
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Tortelloni with Wild Mushrooms
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Udon Noodles with Gingered Bok Choy
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“Pigs” Under Wraps
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Warm Apple Tartlets with Red Wine-Caramel Sauce
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Curried Flatbread with Vegetables and Thyme
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Young Coconut Pad Thai with Almond Chile Sauce
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Jacques Pépin’s Cauliflower, Scallions and Sesame Oil
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Margaret Ferrazzi’s Spiced Red Lentil Soup with Raita and Pappadams
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Chile Non-Carne
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Goody Solomon’s Vegetable Soup
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Roberto Donna?s Baked Shells with Ricotta and Eggplant
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Crunchy Stack of Girolles and Roasted Leeks with Hazelnut ?Jus?
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Barley Croquettes
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Vegetable Stew with Tofu
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Fricassee of Garden Peas and Ginger with Grapefruit
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Sautéed Spinach with Orange-Carrot Purée
A versatile side dish, this could accompany a grains-based main course.
Green Beans Italian Style
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Cranberry Rice Pilaf
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Savory Baked Tofu
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Roasted Butternut Bisque
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