Today and for the rest of this week, the Culinary Exchange will be featuring cooked vegetable items for sale, all prepared by our Basic Food Preparation Lab students. Selections will vary each day, but will include some of the following:
- Zucchini Sauté Provençale
- Stuffed Tomatoes with Mushroom Duxelle or Squash
- Brussels Sprouts with Walnuts
- Broccoli Mornay
- Stir-Fried Asparagus, Green Beans and Snow Peas
- Cauliflower Hollandaise
Each dish will serve 3 – 4. They are priced by the pound, and will be priced are in the range $3.50 – $7.00.