BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

VEGETABLE

ASPARAGUS (ROASTED OR GRILLED)
ASPARGUS SPEARS with Sauce Bearnaise
BEAN CAKES, GARBANZO
DILLED FINGERLING POTATOES
FINGERLING POTATO & CHANTERELLE HASH (w. leroux)
FLAVORS OF BRITTANY
FRIED JAPANESE EGGPLANT
FRIED RICE with fresh market ingredients
GREEN BEANS (ITALIAN POLE)
GREEN LENTILS WITH BACON AND POTATO (4-6 PORTIONS)



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