Today I am busy prepping for my deliveries tomorrow and I am featuring photos of my prep today...some of the peppers and eggplants in these dishes were still growing in my garden today..how's that for fresh?
I am preparing most of the entree bases, so the flavors can increase (SLAKE) overnight, then to morrow I will just combine with rice or tortillas and they will be cooked again at my client's homes.
here is my progress so far, I am waiting for the brownies to come out and the wholewheat sourdough to go in:
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| Almond milk, creamed celery and walnut soup will be finished with blue cheese at client's home |
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| These 2 the fava bean soup with fresh mint |
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| The vegetable and corn chowder |
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| The French style lentil pate..made with red wine, vegetables and herbs |
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| The red, white and purple potatoes baked for the potato skins with chickpea salad tomorrow will deep fry |
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| The vegetable mix for the Jambalaya |
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| Own grown eggplants and Peppers |
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| Fresh corn soaking in water overnight |
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| The non-spicy filling for the enchiladas |
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| Fresh nectarines. apples and strawberries for the fruit crumble |
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| The base for the cashew Paella..own grown peppers and fresh corn |
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| The base for the apricot-almond cookies with dried apricots and peaches |
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| Blue corn meal and whole wheat sour dough caraway breads 4 hour prove |
| The apricot-almond bar cookies cooling |
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| The breads before going into the steam filled 425F oven |
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| These are the BEST Vegan.(no eggs) brownies on the planet..very moist, dense and wonderful, one is a special order as a gift to a 'chocoholic" and I have to remind them that these are very high in fiber |
The breads are out:
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