#ZUCCHINI GRATIN WITH YELLOW SQUASH | Explore Tumblr Posts and Blogs

allwaysfull · 1 year

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Harvest to Heat | Darryl Estrine and Kelly Kochendorfer

Starters

Blue Cheese Tartine

Herb Gougères

Crab-Stuffed Zucchini Flowers w/Black Truffles

Flint Corn Polenta Cakes w/Heirloom Tomato Salad

Carrot Cannelloni w/Soft Cheese and Pine Nuts

Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes

Dandelion Tart w/Sheep’s Milk Ricotta, Grappa-Soaked Golden Raisins

Maine Sea Scallop Ceviche

Crawfish-Stuffed Deviled Eggs

Salads

Stuffed Cherry Tomatoes w/Zucchini Pistou, Yellow Tomato Vinaigrette

Baby Romaine Salad w/Edamame, Jalapeño Dressing, Yellow Bell Pepper Pipérade

Warm Vegetable Salad

Burrata w/Speck, Peas, and Mint

Chopped Salad w/Corn Vinaigrette and Frico Cheese Crisps

Mesclun w/Shrimp, Avocado, and Creamy Champagne Dressing

Salted Cod Salad w.Preserved Lemons and Arugula Pesto

Crispy Smelts w/Sun Gold Tomatoes and Arugula | Garlic Aioli

Asparagus-Country Ham Bundles w/Toasted Pecans, Citrus Vinaigrette

Soups

Chilled Tomato Soup w/Aged Feta and Olives

Chilled Cucumber-Yogurt Soup w/Candied Fennel, Lemon Gelée

Pumpkin Soup w/Crème Fraiche and Hazelnut Gremolata

Oyster Chowder

Heirloom Bean Soup w/Lobster and Minestrone Vegetables

Crawfish and Corn Stew

Smoky Pork and Apple Soup w/Mustard

Clam and Steuben Bean Soup w/Fennel and Lemon

Main Courses: Meat

Pan-Roasted Beef Rib-Eye w/Fresh Red Currant Pan Sauce

Grilled Skirt Steak and Beef Marrow Bones w/Radish-Herb Salad and Pepper Purée

Braised Short Ribs w/Red Wine

Creole Beef Grillades and Cheese Grits

Roasted Pork Loin w/Roasted Vegetables and Spicy Tomato Sauce

Pork Osso Buco w/Wild Mushrooms and Almond Piccata

Slow-Cooked Pork w/Spanish Paprika and Sweet Spices

Maple-Glazed Pork Belly, Sunny-Side Up Egg, Pickled Chanterelles

Lamb Saddle w/Caramelized Fennel and Wild Mushrooms

Paella w/Lamb Ribs

Roasted Lamb Loin w/Yogurt Eggplant Purée and Merguez Sausage

Herb-Roasted Lamb Rib-Eye w/Wild Preserved Mushrooms, Aromatic Oil

Bison Pastrami “Hash” w/Fingerling Potatoes, Fried Eggs, Grilled Bread

Chicken, Duck and Other Fowl

Roasted Duck Breast w/Farro “Risotto” and Caramelized Figs

Roasted Chicken w/Lemon Thyme and Summer Truffles

Chicken Pot Pie

Poached Chicken w/Morels and Asparagus

Duck Meatballs w/Pomegranate-Orange Glaze, Puréed Parsnips

Apricot-Orange-Glazed Quail

Chicken-Fried Squash with Stuffed Peppers | Cornbread

Fish and Shellfish

Halibut Poached in Pepper Butter w/Roasted Corn Salad

Roasted Trout w/Herb-Champagne Vinaigrette

Fish In Mango Curry Sauce

Lobster Shortcakes w/Vanilla Rum Sauce and Spicy Shallots

Sautéed Shrimp and Hazelnut Romesco

Shrimp w/Tomatoes, Strawberries and Lemon Vinegar

Stir-Fried Fava Shoots w/Shrimp and Caramelized Shallots

Soy Butter-Poached Oysters w/Radishes and Kimchi Juice

Tarts

Crème Fraiche Galette w/Heirloom Tomatoes

Cremini-Filled Grilled Cheese Sandwiches

Lobster Mac and Cheese

Gratin of Bay Scallops w/Jerusalem Artichoke Purée, Crisp Country Ham

Pasta, Grains and Rice

Sweet Potato Gnocchi w/Braised Plums and Crumbly Blue Cheese

Angel Hair Pasta w.Oyster Butter Cream Sauce and Caviar

Ramp Ravioli w/Lemon Zest

Risotto w/Fresh Peas and Pancetta

Tacos w/Greens and Seared Onions | Chipotle Tomatillo Verde Salsa

Sides

Vegetable Succotash w/Spicy Yellow Tomato Coulis

Pearl Onions and Fiddlehead Ferns w/Vanilla Jelly and Onion Sorbet

Roasted Fairytale Eggplant in Chèvre Cream

Curried English Peas and Pickled Swiss Chard

Roasted Beets with Mint

Grilled Broccoli Rabe/Radicchio w/Pancetta Dressing, Soft-Cooked Egg

Sweet Corn Sformato

Butter Bean and Corn Succotash w/Candied Bacon

Brussels Sprouts w/Brown Butter, Bacon, and Sage

Roasted Stuffed Tomatoes w/Farro

Savory Bread Pudding w/Bacon and Farmstead Cheese w/Tomato Jam

Crostini w/Burrata, Marinated Escarole, and Caramelized Shallots

Sweet Potatoes w/Corn, Swiss Chard, and Caramelized Onions

Braised New Potatoes w/Mustard and Leeks

Goat Cheese and Chive Hash Browns

Savory Oats w/Fig Chutney

Forest Mushroom and Naked Barley Pilaf

Carolina Gold Rice with Ramps, Asparagus, and Morels

Desserts

Strawberry Cheesecake w/Balsamic-Roasted Strawberries

Milk Chocolate Semifreddo w/Star Anise Carrot Cake

Honey Mango Upside-Down Cake

Poppy Seed Cake w/Apple Vodka

Individual Chocolate Ganache Cakes

Fromage Blanc Bavarian Cream Cake w/Poached Plums

Goat Cheese Panna Cotta w/Caramelized Figs

Caciotta Cheese Fritters w/Honey

Chocolate Pots de Crème

Snow Eggs w/Green Tea Crème Anglaise

Strawberry-Tomato Gazpacho

Nectarines, Peaches, and Blueberries w/Sabayon

Hudson Manhattan Rye Whiskey Chocolate Truffles

#harvest to heat #darryl estrine #kelly kichendorfer #alice waters #farmers #farm to table #chefs #artisans #TOC

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thefashionistacook · 2 years

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Yellow Squash and Zucchini Gratin

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#Recipes #summersquash

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health28 · 2 years

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Cheesy Zucchini Casserole (Zucchini Gratin)

Free: 5 Secrets To Fast Healthy Dinners Get It Now This post may contain affiliate links, which help keep this content free. (Full disclosure) This easy, cheesy baked zucchini casserole recipe is perfect for using extra summer produce! Also called zucchini gratin, this dish uses simple ingredients and only takes 10 minutes of hands-on effort. And just like yellow squash casserole, it creates…

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hoardingrecipes · 5 years

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Summer Veggie Au Gratin

#Mains #Bakes #Gratin #Onion #Yellow Squash #Zucchini #Eggplant #Roma Tomato #French Bread #Thyme #Parmesan #vodkaandbiscuits

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najia-cooks · 3 years

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vegetable tian au gratin

recipe under the cut!

A tian is a French dish that is, like a tajine, based around slow cooking. Also like a tajine, the name refers both to the food itself and to the dish that it is typically prepared and served in. A topping of bread crumbs and grated cheese make this tian "au gratin," but either the bread crumbs, cheese, or both may be omitted.

The vegetables used in the dish can be whatever is in season or whatever you have on hand. In this recipe I've tried to balance acidic, sweet, and earthy flavours. You'll want to mix and intersperse vegetables with high and low water content (so that the water in e.g. tomatoes can help to cook turnips or potatoes). Also slice slow-cooking vegetables, such as potatoes, more thinly than you slice zucchini and other quick-cooking vegetables.

Fills one 8" x 11" baking dish; serves six.

INGREDIENTS:

vegetables:

1 zucchini + 1 yellow squash or other summer squash

OR butternut squash or other winter squash

3 tomatoes (heirloom or on the vine)

1 Yukon gold potato

1 sweet potato

1 small yellow or red onion

1/2 a medium eggplants

2 slices of rutabaga, quartered, or a few turnips, sliced

1/2 tsp salt, or to taste

1/4 tsp ground black pepper

3 tbsp good olive oil

3 cloves garlic, crushed and chopped

thyme (2-3 sprigs; 1 tsp fresh or 1/4 tsp dried)

rosemary (1 sprig, minced; 1 tsp fresh or 1/4 tsp dried) or basil (2-3 leaves, minced)

for the topping (optional):

1 cup vegan mozzarella or provolone, shredded

2/3 cup bread crumbs

1 tsp total minced fresh herbs

INSTRUCTIONS:

1. Lightly oil a roughly 8" x 11" baking dish or gratin dish.

2. Slice vegetables with a sharp knife or a mandolin. Slice slow-cooking vegetables (such as winter squash, potatoes, rutabaga, and eggplant) more thinly than quick-cooking vegetables (such as summer squash, tomatoes, and sweet potatoes). Halve or quarter larger vegetables to achieve slices with roughly the same diameter. Note that the onion should be sliced widthwise (perpendicular to the root) to preserve its rings.

3. Place sliced vegetables in your dish. This can be done in rows in a rectangular baking dish, or in circles in a gratin. Alternate vegetables with high water content (summer squash, tomatoes) with vegetables with low water content (winter squash, rutabaga, potatoes) to ensure that everything cooks evenly.

4. Sprinkle salt, pepper, herbs, and garlic evenly over the top of the dish, then drizzle with olive oil.

5. Cover the dish with aluminum foil and cook at 400 °F (205 °C) for 35 minutes, or until potatoes are mostly tender. Meanwhile, mix cheese, bread crumbs, and herbs in a small bowl.

6. Remove the aluminum, top with cheese mixture, and cook for another 15 minutes. Broil for a few minutes to darken topping if desired.

Serve warm in the baking dish.

#tian #vegetable tian #recipe #vegan recipe #vegetarian recipe #potatoes #sweet potatoes #tomatoes #eggplant #onions #turnips #rutabaga #butternut squash #zucchini #yellow squash #gluten free #French

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miceli-dairy · 3 years

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Miceli's Summer Gratin

Ingredients:

3 onions, halved and sliced

4 tablespoons & 1 teaspoon oil, divided

2 potatoes, sliced

1 zucchini, sliced

1 yellow squash, sliced

15 ounces of Miceli's ricotta cheese, divided

1/2 cup of Miceli's mozzarella cheese, shredded and divided

1/8 teaspoon salt

1/8 teaspoon pepper

1/4 cup of Miceli's parmesan cheese, grated

1/4 cup milk

1/2 teaspoon thyme leaves

Instructions:

Preheat your oven to 400°F, and then add the onions and 2 tablespoons of the oil to a skillet over medium heat. Let them cook for 20 minutes, and then combine the potatoes, zucchini, squash, and 2 tablespoons of the oil, and then add the onions. Grease a 9 x 9 inch baking dish with the remaining oil, and then add a third of the potato mixture, 7 & 1/2 ounces of the ricotta, and 1/4 cup of the mozzarella. Add another third of the potato mixture, and then add the remaining ricotta, remaining mozzarella, and remaining potato mixture. Add the salt, pepper, parmesan, and milk, and let it bake (covered) for 45 minutes. Let it bake (uncovered) for 10 minutes, and then add the thyme.

Original recipe courtesy of The American Cheese Society

#recipe

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the-vulgar-vegetarian · 5 years

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Disney goes Veggie!

Hi Guys

How many of you have a favorite Disney movie? Or have been to Disney land? Or have imagined yourself as a Disney channel star?

The Walt Disney company is one of the largest, most prolific companies in the world and chances are you’ve interacted with them in some way. Most of us watched their movies as children and dreamed about a day at an amusement park in a pair of mouse ears.

Now as adults, or almost adults, Disney world may not be as available a dream but you can always get nostagelic with some food directly from Disney movies.

Here is a list of foods to recreate from your favorite Disney movies

Ratatouille

Ratatouille was an obvious addition to this list. This is personally my favorite Disney movie. I even got a Remi plush for my birthday the year it came out. Ratatouille it’s self is an inherently herbivore friendly dish. However what Remi actually makes is not traditional ratatouille. But you can still make it. The following recipe is courtesy of onesweetappetite.com

Ratatouille

Ingredients

1/2- 8 oz can of tomato sauce

1/2 onion chopped

2 tsp garlic past

1 small eggplant sliced

1 small zucchini sliced

1 small yellow squash sliced

1 red pepper sliced

1 yellow pepper sliced

4 Tbsp. olive oil

1/4 C. fresh grated parmesan cheese

salt and pepper to taste

Instructions

Preheat your oven to 375 degrees.

Thinly slice all your vegetables using a sharp knife or a mandolin

Stir together your onion, garlic paste, and tomato sauce. Spread into the bottom of a 9 inch pan.

Line all of your chopped veggies in your dish. I started on the outer edge and worked my way in. Drizzle with olive oil and sprinkle with salt and pepper.

Cover your veggies with a piece of parchment paper slid just inside your baking dish. Bake for 30-45 minutes, or until your veggies are tender. Sprinkle with cheese and serve.

Gopher’s Succotash

Winnie the Pooh, Winnie the Pooh, dah duh dah dah...

Ok so I don’t actually know all the lyrics but if the general tune doesn’t start playing in your head then you didn’t have enough Winnie the Pooh in your childhood. Now Gopher’s Succotash may not be the food that comes to mind when you think of Winnie the Pooh but gopher seemed to be the only one with any kind of workable diet. No friends, you cannot live off honey alone. Recipe courtesy of camillestyles.com

Summer Succotash

Ingredients

1 red bell pepper, chopped

1/2 red onion, chopped

1 1/2 cups fresh or frozen corn kernels

1 cup shelled edamame

1 small avocado, peeled and chopped

1/2 cup cherry tomatoes, halved

6 sprigs thyme

2 tbsp mint, minced

2 tbsp fresh lemon juice

3 tbsp olive oil

salt & pepper, to taste

Directions

In a cast-iron or nonstick skillet, heat 1 tablespoon of the olive oil.

Add the bell pepper and red onion, and cook over medium-high until crisp-tender, about 3 minutes.

Add the corn and edamame, and cook until the corn starts to caramelize, about 2 minutes.

Turn off the heat, and add the cherry tomatoes, avocado, thyme and mint.

Toss with olive oil, lemon juice, salt & pepper.

Kronk’s Spinach Puffs

Well Fuck you Ezma. Kronk may not have much but he has those spinach puffs. Spinach puffs are and have always been a party favorite. Make this and enjoy before tossing a meddling old man out a window for throwing off your groove. Recipe courtesy of handletheheat.com

Spinach Puffs

Ingredients

1 (10-ounce) package frozen chopped spinach, thawed

1/2 cup crumbled feta cheese

1 small onion, minced

1 garlic glove, minced

1 tablespoon olive oil

1 teaspoon chopped dill (I omitted because I dislike dill)

Kosher salt and freshly ground black pepper

2 large eggs

1 sheet frozen puff pastry (from a 17.3 ounce package), thawed, rolled out into a 12" square, kept chilled

Directions

Preheat oven to 400°F. Spray a standard size 6-cup muffin tin with nonstick baking spray.

Squeeze out as much water from the thawed spinach as possible, too much water will make soggy puffs. Mix the spinach with the feta, onion, garlic, olive oil, and dill (if using). Season to taste with salt and pepper. In a small bowl beat the egg to blend before gently stirring into the spinach mixture.

Cut the puff pastry into 3 equal strips. Reserve 1 strip for some other use (such as Nutella Palmiers). Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into the bottom and up the sides, leaving the corners pointing up. Divide the filling evenly among the pastry cups. Fold pastry over filling, pressing the corners together to meet in the center. The pastry cups can be covered and refrigerated up to 3 hours ahead of time.

Beat the remaining egg to blend in a small bowl. Brush the pastry with the egg wash. Bake until the pastry is golden brown and puffed, about 25 minutes. Transfer the muffin tin to a wire rack to let the puffs cool in the tin for 10 minutes. Run a sharp paring knife around the edges of the puffs to loosen before turning the puffs onto the rack to cool slightly before serving.

“Hi Dad” Soup

How could I have chosen this over the leaning tower of Cheese-ah? The world may never know. Nothing will ever top the dancing Bigfoot from A Goofy Movie but the comforting taste of this soup may give it a run for its money. Recipe courtesy of serenabakessimplyfromscratch.com

Vegetable Alphabet Soup

1 tablespoon Extra Virgin Olive Oil

1/2 whole Large Onion, Diced Fine Or 1 Small

3 cloves Garlic, Minced

6 cups Vegetable Stock

2 cups Water

5 stalks Celery, Diced

2 cups Carrots, Diced

1 1/2 cups Potatoes, Peeled and Diced

1/3 pound Green Beans, Cut In Bite Sized Pieces

1 cup Peas (Fresh or Frozen)

1 cup Corn (Fresh or Frozen)

29 ounces Stewed Tomatoes, Diced

1 teaspoon Granulated Garlic

1 tablespoon Italian Seasoning

1 teaspoon Rosemary, Chopped

1/4 teaspoon Sea Salt

1 cup Alphabet Shaped Pasta

Salt and Pepper to Taste

Directions

Heat olive oil over medium-high heat and add onion. Sauté onions until starting to caramelize. Add garlic and stir until softened and fragrant.

Add all remaining ingredients and stir until well combined. Bring soup to a simmer and reduce heat to low. Cover and cook for 20 minutes or until potatoes, carrots and pasta are tender.

Season with additional salt and pepper as needed.

Cheese Soufflé

This one was really tough. I mean you have porridge, you have the mysterious “grey stuff”, you have a whole musical number to pick from. But Cheese Soufflé seems to be the internet’s most commonly copied dish from the movie so who am I to disagree. To bad I can’t get you a recipe for a dancing candle stick to go with it. Recipe courtesy of thekitchykitchen.com

Cheese Soufflé

Ingredients

6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish

6 tablespoons all-purpose flour

2 cups cold whole milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

5 extra-large eggs, beaten

2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)

3 tablespoons minced fresh chive blades

Directions

Preheat the oven to 400 degrees

In a medium sized pot over medium heat, melt the 6 tablespoons of butter and add the flour, stirring and cooking for about a minute, until it smells nutty.

Add about 2 tablespoons of milk at a time, whisking to combine. At first it’ll be super thick, but just keep adding liquid and stirring. You should end up with a thick, velvety sauce. If a little thin, cook and stir it for a few minutes until it reduces, or if too thick, add a little more milk.

Take the sauce off the heat and season with salt and pepper. Taste and adjust if needed.

Add the eggs, the cheese and the chives to the white sauce, and mix well to combine.

Pour into the buttered dish and bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Serve immediately.

So there you have it, I’d love to do more so let me know if you’d like a part 2. I could also do some studio Ghibli food or anime or whatever you guys would like to see.

Let me know!

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recipes-yummy · 4 years

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Zucchini Gratin with Yellow Squash http://eat-goodfood.com/zucchini-gratin-with-yellow-squash/

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disneydreams4u · 5 years

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Disney World Parks

Vegetarian

Quick Service $

(Not Including Salads or Common Sides, All meat sides should be replaceable with non meat sides)

🦍 🦒 🦍 🦒 🦍 🦒 🦍 🦒

Animal Kingdom

Harambe Market (Africa)

* Roasted Vegetable Bowl-Roasted Vegetables on Cilantro Rice and Salad Greens Bowl finished with Salsa $9.99

Yak & Yeti Cafe (Asia)

(Breakfast)

* Egg White English Muffin- Egg Whites, American Cheese and tomato on a toasted English Muffin. Served with Hash Brown Bites $8.99

(Lunch/Dinner)

* Vegetable Tikka Masala-Garbanzo Beans, Zucchini, Peppers, Onions and Tomatoes in a creamy Tikka Masala Sauce served with White Rice $10.99

Kusafiri Coffee Shop & Bakery (Discovery Island)

* Tomato and Mozzarella Sandwich-with Ugli Ripe Tomato, Fresh Mozzarella and Pesto Aïoli on Focaccia Roll. Served with House-made Curry Spiced Chips $9.99

Restaurantosaurus (Dino-land)

* Black Bean Burger-Spicy Southwestern-flavored Patty on a Toasted Bun with Provolone and House-made Avocado Spread served with French Fries $12.49

* Side Guacamole $1.00

* Jalapeño Poppers- served with Petal Ranch Dipping Sauce $4.49

Flame Tree Barbecue

(Discovery Island)

* Onion Ring Basket $4.49

Pizzafari (Discovery Island)

* Vegetable Pizza-Freshly-baked Pizza with Red Peppers, Green Peppers, Onions and Kalamata Olives served with a small Caesar Salad $10.49

* Cheese Pizza- Freshly-baked pizza topped with tangy Tomato Sauce and Mozzarella served with a small Caesar Salad $9.99

* Garlic Knots-Basket of Fresh-baked Garlic Knots topped with Cheese and served with Marinara Sauce - 4 Pieces $6.99

Pongu Pongu (Pandora)

* Pongu Lumpia- Pineapple Cream Cheese Spring Roll $3.29

* Colossal Pretzel- with Beer Cheese Sauce $10.49

Satu'li Canteen (Pandora)

* Chili-Spiced Crispy Fried Tofu Bowl- Crispy Fried Tofu seasoned with Chili-Spice topped with Crunchy Vegetable Slaw and Boba Balls served with your choice of Base and Sauce $11.49

* Cheese Quesadilla- Cheddar and Mozzarella Cheese in a Tortilla served with Vegetable Chips and Grapes and small Dasani® Bottled Water or Lowfat Milk $5.99

🎬 🎭 🎬 🎭 🎬 🎭 🎬 🎭

Hollywood Studios

PizzaRizzo (Grand Avenue)

* Vegetable Pizza- Pizza topped with Mushrooms, Peppers, Onions and Tomatoes served with Pasta Salad $10.49

* Cheese Pizza- Cheese Pizza served with Pasta Salad $9.99

ABC Commissary

(Commissary Lane)

(Lunch/Dinner)

* Vegan Burger-Vegan-friendly Burger topped with Lettuce, Tomato, Sautéed Peppers and Onions in a Balsamic Glaze, Vegan Mayonnaise Ketchup, Sriracha Mustard on a Brioche Bun served with French Fries $12.49

(Dinner)

* Teriyaki Vegetable Bowl- Stir-fried Napa Cabbage, Snap Peas, Red Peppers, Carrots, Onions, Edamame, Shitake Mushrooms and Broccoli tossed in a House-made Teriyaki Sauce over Brown Rice topped with Crushed Cashews $12.99

* Hummus and Flatbread- Hummus served with Flatbread $5.49

* Southwestern Steak Fries-Signature Southwestern Steak Fries dusted in Chili-lime Seasoning finished with Chipotle Aïoli Drizzle and Queso Fresco $5.49

* Mediterranean Salad- tossed in a Mediterranean Vinaigrette and served with Hummus and Flatbread $9.99

Backlot (Echo Lake)

* Caprese Sandwich-marinated fresh Mozzarella, Vine-ripe Tomatoes, Herb-cheese Pesto, and Arugula on Ciabatta Bread served with Carrot Sticks or French Fries $9.99

* Buttermilk Biscuits- Two Mini Buttermilk Biscuits $3.79

PizzaRizzo (Grand Avenue)

* Vegetable Pizza- Pizza topped with Mushrooms, Peppers, Onions and Tomatoes served with Pasta Salad $10.49

* Cheese Pizza- Cheese Pizza served with Pasta Salad $9.99

* Side Pasta Salad- Macaroni Pasta tossed with Red and Green Peppers, Red Onions, Tomatoes, Kalamata Olives and a House Vinaigrette $2.99

Catalina Eddie’s (Sunset Blvd)

* Cheese Pizza- Cheese Pizza served with Caesar Salad $9.99

* Breadsticks- served with Caesar Dressing $3.39

Farfax (Sunset Blvd)

* 7-Layer Rice Bowl with Vegan Chili-Vegan Chili served over Cilantro Rice, Black Beans, Fire-roasted Corn Medley, Pico de Gallo and Sour Cream topped with Cheddar served with warm Tortillas $11.29

Rosie's All American Cafe (Sunset Blvd)

* Fried Green Tomato Sandwich Fried Green Tomatoes topped with Jalapeño Ranch Dressing, Pepper Jack, Tomatoes and topped with Arugula on Ciabatta Bread $9.99

* Side Onion Straws-Fried Onion Straws served with a side of Texas Petal Sauce $3.49

Woody's Lunch Box

(Toy Story Land)

(Breakfast)

* S'more French Toast Sandwich-Marshmallow and Chocolate Ganache stuffed in Grilled Custard soaked Brioche encrusted with Graham Cracker Crumbs $7.99

* Banana Split Yogurt Parfait-Pineapple, Strawberries and Banana between layers of Vanilla Yogurt and Honey topped with Granola and Dark Chocolate Chips $5.99

(Lunch/Dinner)

* Grilled Three-Cheese Sandwich-Melted Provolone and Cheddar Cheeses with a Cheddar Cream Cheese Spread on Garlic Buttered Grilled Artisan French Bread $8.99

* Vegetable Macaroni Salad- Macaroni tossed with Onion, Red and Green Peppers, Cucumber, Diced Tomato, Green Olive and Italian Dressing $2.99

* Tomato-basil Soup $3.69

🇨🇦🇬🇧🇫🇷🇲🇦🇯🇵🇺🇸🇮🇹🇩🇪🇨🇳🇳🇴🇲🇽

Epcot

The Electric Umbrella

(Future World)

* Three-Cheese Flatbread- Individual Flatbread topped topped with fresh Mozzarella, Provolone, Parmesan and Arugula $10.49

Sunshine Seasons

(Future World: The Land)

(Breakfast)

* Breakfast Power Wrap- with Wild Rice, Sweet Potatoes, Blueberries, Avocado and Tofu $8.49

* Vanilla and Flax Overnight Oats- with Blueberries and Pecans $5.49

(Lunch/Dinner)

* Vegan Korma with Plant-based Chicken and Cashews $8.99

* Cheese Pizza- served with Caesar Salad $10.49

* Black Bean Soup $4.69

Les Halles Boulangerie-Patisserie (France)

* Brie aux Pommes- Brie, Apples and Cranberries in Multi Grain Bread $8.00

* Tartine Aux Fromages- Country Bread, tomato sauce, swiss, parmesan and goat cheese $6.75

* Fromages- Imported Cheese plate $9.25

* Vichyssoise- Potato and leek soup in a bread bowl $5.50

* Quiche Florentine- Spinach, Goat Cheese Quiche $7.00

* Pissaladière- Tomatoes, Olives and Gruyere Cheese $4.50

Tangerine Cafe (Morocco)

* Vegetable Platter served with Tangierine Couscous Salad, Hummus and Tabouleh $12.99

* Tabouleh $5.00

* Lentil Salad $5.00

* Marinated Olives $5.00

* Tangierine Couscous Salad $5.00

Katsura Grill (Japan)

* Vegetable Roll $8.00

* Miso Soup $3.00

* Steamed Rice $2.00

* Edamame $4.00

Liberty Inn (America)

* Grilled Vegetable Burger- Grilled Vegetable Burger topped with Crispy Onions and Barbecue Sauce $10.99

Sommerfest (Germany)

* Nudel Gratin- Baked Macaroni with Cheese Custard $4.49

Lotus Blossom Cafe (China)

* Vegetarian Stir Fry- served with Steamed Rice $9.99

La Cantina de San Angels (Mexico)

* Guacamole with Totopos- Fresh-made Gucamole with Tortilla Chips $8.50

* Empanadas con Queso- Fried Flour Tortillas filled with Cheese and served with Mexican Slaw $11.50

* Refried Beans $1.99

* Macaroni & Cheese- Cavatappi Pasta in a Rich White Cheddar Cheese Sauce $8.50

🎆 🏰 🎆 🏰 🎆 🏰 🎆 🏰

Magic Kingdom

Casey's Corner (Main St. USA)

* Mac and Cheese $3.49

* Plant-based Loaded-slaw Dog-Plant-based Sausage topped with Pickled Slaw, BBQ Vegan Aïoli and Roasted Corn Relish served with French Fries or Apple Slices $11.49

* Plant-based Dog- Plant-Based Sausage in a Potato Bun served with French Fries or Apple Slices $9.49

Tomorrowland Terrace (Tomorrowland)

* Plant-based BBQ Cheeseburger- Plant-based Hamburger topped with BBQ Vegan Aïoli, Vegan Cheddar and Onion Straws served on a Pretzel Bun with French Fries or Apple Slices $12.99

Cosmic Ray’s (Tomorrowland)

* Veggie Burger- by request only

* Plant-based Sloppy Joe- Plant-based Beef Crumbles tossed in a Sloppy Joe Sauce of Diced Onions, Yellow Mustard, Ketchup, Garlic, and Brown Sugar served with French Fries $12.99

The Friar’s Nook (Fantasyland)

* Tots and Cheese Sauce-includes Dannon® Danimals® Smoothie, GoGo squeeZ® Applesauce and choice of small Lowfat Milk or small Dasani® Water $7.19

Pinocchio Haus (Fantasyland)

(Lunch/Dinner)

* Margherita Flatbread- Flatbread topped with Shredded Mozzarella, fresh Tomatoes, Mozzarella Pearls and Basil $11.99

* Gourmet Cheese Flatbread-Flatbread topped with Tomato Sauce, Cheddar, Mozzarella, Provolone and Parmesan $11.99

* Penne Pasta with Marinara- Penne Pasta topped with Marinara, Parmesan Cheese and sprinkling of Basil $7.29

* Breadsticks- Garlic Breadsticks served with our House Marinara Sauce $4.99

* Tomato Basil Soup $3.69

(Dinner)

* Cheese Stromboli- Mozzarella and Parmesan Cheese $12.99

* Baked Ziti- Penne Pasta generously coated and baked with Marinara Sauce and Mozzarella Cheese $9.49

Columbia Harbor House (Liberty Square)

* Vegetarian Chili $6.49

* Vegetable Rice $2.99

* Hushpuppies $3.99

* Lighthouse Sandwich- Hummus with Tomato and Broccoli Slaw served on Toasted Multigrain Bread with House-made Potato Chips $10.69

Picos Bills (Frontierland)

* Veggie Rice Bowl-Yellow Rice topped with Black Beans and Roasted Vegetables $9.99

* Veggie Nachos- Chips topped with Queso, Zucchini, Squash, Lettuce and Tomato $9.49

* Plant Based Southwest Cheeseburger- topped with Vegan Jalapeño Jack and Vegan Avocado Aïoli on a Toasted Bun $12.49

* Tortilla Chips and Queso $5.99

* Black Beans $2.99

* Yellow Rice $2.99

* Side of Guacamole $2.00

Golden Oak Outpost (Frontierland)

* Jalapeño Poppers- Breaded Jalapeño Poppers stuffed with Nacho Cheese and served with G.O.O. Sauce $5.49

* Cauliflower- Fried Spicy Battered Cauliflower served with Creamy Garlic Ranch Sauce $4.99

* Waffle Fries $4.49

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