Lentil pate, Olive & Cheese loaves, Caramelized Fennel Tarts, walnut anise breads..the aroma's of Cannes

It is a warm and wonderful early Spring in Southern California, and yes the asparagus has arrived!
The sunlight and the sight of fresh Spring vegetables always reminds me of early April-May in Cannes, South of France. The cold winds and rain storms have passed, and now it is cool ocean breezes and warm Spring sun.
The street markets are crammed with own grown local produce including early fennel, baby carrots and asparagus.

Fresh fennel bulbs for the tarts

Savoy cabbage blanched to  allow the leaves to be removed easy

Blanching the whole Savoy cabbage in boiling salted water, remove center core

Fresh Romaine hearts

The large cabbage leaves air drying

Fresh asparagus..treat like fresh flowers and cut  and remove 1/2 inch per stem and plunge directly into fresh water and it will keep fresh ..do not refrigerate

Dried toasted Kasha ( buckwheat groats)

The filling for the cabbage leaves, carrots, onions, garlic, celery, bay laurel,  hearts of cabbages, fennel seeds & herbes de Provence. I will add the kasha just before I pack for overnight "maturing" of flavors

Simmering the gallon of tomato sauce

The steamed kasha..drying

The menu for Monday takes it's inspiration from the Vegetable and Flower Market of Antibes, where the aroma of anise, strong roast coffee, fresh bread and lavender always reminded me I was at my home port.

The menu for Monday:

A tempeh & lentil pate..this is traditional recipe in the style of chicken liver pate..Deep rich flavors, and high protein

Mini cheese, mint and olive quick breads with a  tomato salad... the bread is a full meal with a salad.

 
The potages:

Traditional French Onion with cheese (added at client's home) ..caramelized onions and white wine

Peas and asparagus with basil & lemon zest, finished with olive oil

Blended carrot and parsnip with thyme and lemon zest

  The entrees..all come with salad greens and Dijon mustard-lemon dressing

Caramelized Fennel Tarts..with fresh lavender

Kasha stuffed cabbage..with herbes de Provence and a fresh tomato sauce  (made another gallon of tomato sauce today).

Garlic roasted potatoes & carrots with sweet onions, and a choice of walnuts, lentils or chickpeas

The desserts/breads

Sourdough whole wheat with walnuts and anise

Berry-almond butter tarts

Cinnamon-raisin oatmeal cookies ( special order)

The cabbage filling before adding kasha

Cooked chickpeas with turmeric and cumin, with bay

1 gallon of own made tomato-vegetable sauce (the recipe is on this blog site..January 25th 2013)