Chef Dawn Bryan
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 Sample Menu of WEEKLY Vegetarian Drop Offs



DAY 1:
ZUCCHINI FETTUCCINE WITH HAZELNUTS, ARUGULA, PARMESAN
AND PURPLE BASIL DRESSING


BELUGA LENTILS, EMPEROR'S RICE AND MUSHROOM VEG BALLS
WITH SMOKY TOMATO SAUCE WITH FRESH BASIL


DAY 2:
BABY GREENS, CHERRY TOMATOES, OLIVES, CUCUMBER AND FETA SALAD WITH OREGANO INFUSED CIDER VINEGAR AND AVOCADO OIL DRESSING

ROASTED CARROTS, BUTTERNUT SQUASH, AND JERUSALEM ARTICHOKES WITH PRESERVED LEMON, POMEGRANATE SEEDS, PINEAPPLE SAGE AND SAFFRON-LEMON BASMATI RICE

DAY 3:
MOROCCAN APPLE-CARROT SALAD WITH MINT AND CORIANDER

KOSHERI WITH TOMATO SAUCE (lentils and rice)

CHARGRILLED EGGPLANT WITH YOGURT, PARSLEY AND PICKLED CHILIS

DAY 4:
SALAD OF SHAVED FENNEL, ROMAINE, CITRUS SEGMENTS, SOFT BOILED DUCK EGGS, GREAT WHITE BEANS, SHAVED MANCHEGO, TOASTED
HAZELNUTS, ROASTED CELERY LEAVES AND
A GREEN GODDESS-YOGURT DRESSING


CUMIN ROASTED YELLOW AND PURPLE CAULIFLOWER RICE WITH
GARBANZO BEANS, LEMON, SHALLOTS, CILANTRO AND GINGER


ROASTED MIXED MUSHROOMS WITH CINNAMON, LEMON AND PARSLEY
​
  All copy rights reserved including  all text, images and photography by Dawn Bryan, Chef Dawn and Portola Valley Chef ™.  No reproduction or reuse permitted without exclusive permission. Copyright 2001-2022
  • Home
  • Meet the Chef
  • FOOD GALLERY
    • Appetizers/First Course
    • Casual Dining
    • Formal Dining
    • Sweets
    • INSTAGRAM
  • Resources
  • CONTACT