Grilled vegetables with kale, Braised orange infused root vegetables & Spicy enchiladas

Well the thermometer is dropping and we have a Pacific Storm headed our way tonight, and I am busy prepping for tomorrow's menu delivery.
I am making some great  Vegetarian dishes!


My client's have chosen the following menu:
Grilled vegetables (tomatoes, peppers, eggplants, red onion) with a balsamic glaze and steamed kale.


Leek and potato soup made with coconut cream

Lentil and mushroom soup with kale



Some great entrees.
Roasted butternut squash and fuji apples (the squash and apples caramelize) with a broccoli and jicama salad

Spicy corn enchiladas filled with potato and fresh corn in a green chili sauce..no cheese

Orange braised root vegetables (beets, parsnips, carrots, leeks) with steamed brown rice..great braising base of leeks and onions with red wine and  orange zest &  juice

the sides are 
Braised Brussel 's sprouts with cumin seed

Steamed broccoli and almonds

Smokey carrots with orange zest

Desserts

Blondies..butterscotch brownies with chocolate chips

Pear and berry Vanilla Eve's pudding..poached pears with fresh berries with a vanilla sponge cake topping..the prep so far:

Young kale with russet potatoes

Jicama and leeks

choose butternut squash with, thick necks small round bottoms for more actual squash

parsley, broccoli, parsnips and carrots

leeks, young beets, red potatoes and jicama

salted eggplants to be rinsed and tomorrow grilled

The vegetables for grilling with olive oil & rosemary..marinade overnight

The bases of the butternut squash to be used in soups later

This butternut squash will be roasted tomorrow with the fuji apples

The lentil, mushroom and kale soup

The leek and potato soup finished with coconut milk

The broccoli blanched for the salad and also for the almond side dish

The blanched young kale