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| Yucatan Style Rice with Annatto Seed to be served with the roasted butternut squash and hazelnuts |
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| The base for the tamale pies |
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| Blue Cornmeal and yellow sweetcorn for the corn breads |
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| Yellow corn meal topping for the tamale pies |
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| These 2 the blue corn breads baked |
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| Roasted butternut squash with hazelnuts and agave syrup to be served with the red rice |
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| The baked tamale pies |
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| Beautiful....... baked yellow cornmeal, corn bread |
All the colors and flavors of FALL..also on the menu today:
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| Asparagus-alphabeti pasta soup |
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| Own grown eggplant and mushroom sauce for pasta |
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| The base for the eggplant pate |
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| The vegetables with sugar peas, dried apricots and chickpeas for the warm couscous salad |
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| The salt free eggplant, vegetable and white bean pate to be served with flour tortillas |
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