Greek style lentil burgers, Tuscan bean soup, Kasha stuffed bellpeppers, Flaxseed-bluecorn breads, Fresh blueberry-almond breads...photos tips

Bluecorn meal, flaxseed, sesame seed, roasted corn, cornbread

For tomorrow's menu..a very varied menu featuring world wide dishes:

A spicy smoked eggplant dish with pita bread

Tuscan bean soup..with tomatoes, kale and  white kidney beans

Split pea with mint..nice and tasty soup

Carrot with blue agave syrup and coconut..very delicate and delicious warm or cold.



The entrees:

Roasted beets and walnut salad with fresh cheese and salad greens (I always par boil and peel the beets prior to roasting as they are so dense and take too long just roasting from raw)



Greek style lentil burgers with yam wedges and lemon mayonnaise..will assemble tomorrow and photograph

These 2 photos the kasha pilau being prepped

Kasha and mushroom pilau stuffed red bell peppers with a tomato cinnamon sauce

The filling for the turnovers will marinate overnight then be drained before filling and baking

Asparagus and yam turnovers with cheese..always cook the  stalks of the asparagus well, and the tips just add to the hot liquid when cooling down for marinating



The sides are :

I will prepare both salads tomorrow morning and post photos later tomorrow

Green mango  and lime slaw..with red and green cabbage

A broccoli salad with lemon-lime dressing and roasted almonds..I blanched the broccoli as I prefer it to raw.

The breads and desserts:

The blue cornmeal and flaxseed cornbreads..whole wheat

Blueberry and almond cake with cinnamon..whole wheat



Watermelon and mint salad with fresh cheese, I will also prepare and photograph tomorrow