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Celebrate Thanksgiving

Chef Menus: Vegetarian

To make your feast tastier and healthier than ever before, choose from our three themed menus, created by FoodFit Executive Chef Bonnie Moore and members of the FoodFit Chef's Network. Each acclaimed chef drew on seasonal fruits and vegetables for inspiration, with a dash of regional flair.

No one will miss the turkey when you serve our elegant and filling Vegetarian menu, including a mushroom entrée envisioned by spa chef Bill Wavrin. Each dish serves at least eight people, including leftovers. Feel free to mix and match dishes from the different menus.

Salad
Haricot Vert, Couscous and Mint Salad — Jimmy Schmidt, The Rattlesnake Club, Detroit, MI

Main Course
Wild Mushroom Purses — Bill Wavrin, Miraval Resort and Spa, Catalina, AZ

Side Dishes
Roasted Baby Carrots — FoodFit Executive Chef Bonnie Moore
Spiced Pineapple Lentils — Mary Sue Milliken & Susan Feniger, Border Grill, Los Angeles, CA
Celeriac, Rutabaga and Pear Puree — Brian McBride, Melrose, Washington, DC
Braised Fennel — Joyce Goldstein, San Francisco, CA

Dessert
Pear and Hazelnut Crisp — FoodFit Executive Chef Bonnie Moore

Meet the FoodFit Chefs who helped create these menus:

FoodFit Executive Chef Bonnie Moore
Brian McBride, Melrose, Washington, DC
Mary Sue Milliken & Susan Feniger, Border Grill, Los Angeles, CA
Jimmy Schmidt, The Rattlesnake Club, Detroit, MI
Bill Wavrin, Miraval Resort and Spa, Catalina, AZ

 

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