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| Blanched Swiss chard..cook the stems in boiling water then pour the whole thing over the leaves in colander and allow to drain |
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| Very thick mushroom soup, base of milk and potatoes, nutmeg, garlic, vegetable stock and Portobello's |
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| Sweet Potato(yam) & Swiss Chard soup |
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| Caldo Verde,,hearty soup with chickpeas, kale and potatoes |
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| The vegetable and chard filling for the strudels |
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| Sauteing kale stems and garlic for the kale and dried tomato gratin |
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| own dried and packed in olive oil tomatoes, chopped for kale gratin |
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| own grown ripe heirloom dwarf eggplants for the lasagne |
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| previous 2 the kale and tomato gratin base with added sherry and sour cream to be baked at clients home,after addition of grated cheese and fresh breadcrumbs |
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| The eggplant lasagne to be baked at client's home |
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| Tomato-kale Gratin to be completed tomorrow |
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