Catering by Karen Hunter

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Vegetarian Entrees
  • Butternut Squash Lasagna with Rosemary and Garlic
  • Vegetarian Strudel
  • Pasta Primavera
  • Vegetable Lasagna
  • Feta-stuffed Roasted Eggplant and Roasted Bell Peppers with Arugula
  • Roasted Vegetable Napoleon
  • Saffron Linguine with Spicy Vegetables
  • Green Chili Quiche with Corn-Sage Crust
  • Vegetarian Chili
  • Pasta Roll
  • Vegetable Curry with Basmati Rice
  • Wild Mushroom Ravioli, Pepper Cream Sauce
  • Polenta Lasagna with Escarole And Three Cheeses (cream, parmesan and jack cheeses)
  • Curry Vegetables in Curry Crepes
  • Vegetable Wellington
  • Vegetable Kebabs with Thyme Butter Basting Sauce Over Herbed Steamed Rice
  • Fresh Tomato Tart
  • Vegetable Jambalaya
  • Eggplant Parmesan

 

 
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