Millionaire Gnocchi with Red Sauce, Herbed Ricotta, and Golden Crispies
Creamy Vegan Cauliflower Gratin
Vegetarian Mushroom Wellington
lemon cups cakes with raspberry/blueberry butter cream
Creamy Garlic Shrimp Toast
Portobello ‘Steak’ au Poivre
https://cooking.nytimes.com/recipes/1022832-portobello-steak-au-poivre
Crispy Tofu With Balsamic Tomatoes
https://cooking.nytimes.com/recipes/1022852-crispy-tofu-with-balsamic-tomatoes
