Recipes with Vegetable stock

• Mexican Red Rice
• Sauteed Zucchini with Garlic and Herbs
• Pumpkin Soup Served in Individual Roasted Pumpkins
• Fregula with Braised Butternut Squash and Tomatoes
• Tex-Mex Tomato Soup and Grilled Cheese
• Winter Squash Risotto
• Mung Bean and Baby Basmati Risotto Flavored with Green Cardomom, Wild Mushrooms and Shahi Jeera
• Mutton Stew
• Chartreuse of Asparagus and Leeks Served with an Emulsion of Chervil
• Tagliatelle with Corn and Cherry Tomatoes
• Wild Mushroom Soup with Sherry
• Poblano Posole
• Vegetable Samosas
• Stuffed Guinea Hen, served on a Bed of Pastina with Morels and Fresh Peas
• Pan-Fried Partridge with a Delicate Pearl Barley, Pea and Lettuce Stew
• Eggs a la Paloma
• Roasted Vegetable Strudel with Roasted Red Pepper Coulis
• Bird to the Last Drop
• Lamb Soup with Curried Cucumber Salad
• Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes
• Curried Pea Soup with Frizzed Ginger
• Roasted Vegetable Baked Ziti
• Stuffed Pumpkin
• Yukon Gold Potato Soup with Chive Oil, Beet Reduction and Sweet Garlic Confit Croutons