A rich and layered answer to cold-weather cravings. Roasted chestnut, fresh herbs and plant-based milks make this the creamy vegan winner your menu needs.
Menu Category: Entreé
Move over potatoes. This cauliflower gnocchi is going to turn heads in your dining room with a rich truffle-oil umami and a nutty brown butter sage finish. Can also be made as a vegan dish as noted.
Pasta a la Soubise
Onions, bell peppers, peas, sliced garlic and crushed red pepper sautéed in olive oil and tossed with smoked sausage, orecchiette pasta and a little soubise for next-level deliciousness.
Soubise Flatbread Pizza
Thin crust flatbread pizza with creamy soubise sauce, roasted garlic cloves, rappini (broccoli rabe) and roasted bell peppers, finished with feta cheese.
Great sides can make a meal—literally. Acorn squash marinated with ancho chili paste, stuffed with plant-based chorizo and topped with salsa fresca and avocado mousse.
Plant-Based Po’Boy with Mirliton Slaw
A vegetarian take on the New Orleans tradition bursting with Southern flavor. Fresh-baked rolls, plant-based sausage, tart apple mirliton squash slaw—it doesn’t get much better!
Yakitori Japanese Chicken Skewers “En Brochette”
En Brochette, or “on a skewer,” is the first way that Chef Myron® prepared any dish when he returned from Japan. He created this favorite chicken dish with Yakitori sauce, sure to be one of your favorites too.
Whitefish with Sweet Chili Sauce
Is fish a favorite on your menu? Try this mouthwatering recipe for whitefish that calls for fresh lime and Chef Myron’s® Sweet Chili Sauce. Fast and healthy.
Velveted Teriyaki Stir Fried Sirloin
Tender sirloin beef has a deep, rich, umami flavor that’s highlighted when marinated in Chef Myron’s® Teriyaki Sauce and paired with delicious, fresh-cooked vegetables.
Vegetarian Thai Red Curry
Try this yummy Thai Red Curry dish with tofu and vegetables. It is made using Chef Myron’s® Red Thai Curry and Yakitori Sauces. The combination is a knock-out!