Root Vegetable soup; orange bell pepper soup; Tuscan Style vegetable stew; Eggplant with mushroom and dandelion greens salad; baked yam wedges; pecan-banana-flaxseed waffles; photos of prep & info

orange bell peppers, spinach & bok choy

Fresh Dandelion Greens

Fresh green beans

Carrots, celery and cucumbers

Vine ripened tomatoes

Button mushrooms

Rutabagas(swedes); Swiss Chard and Italian eggplants

Red Cabbage, eggplants..purple veggie power

Sliced Italian eggplants with sea salt  to bring out any bitterness

Tuscan style bean stew, with chard, black beans and fresh tomatoes

 

Root vegetable soup simmering..carrots, rutabagas, potatoes, leeks, onions, garlic, thyme & bay

Tuscan Vegetable stew before adding thickened sauce

Orange Bell Pepper soup, blended

Root Vegetable soup also blended

Tuscan stew with sauce added

whole wheat-flax seed-banana-pecan sour dough waffles

Eggplants, mushrooms and leek...saute in olive oil, add water and salt & Pepper, dried thyme,,cook on high simmer and cover...allow vegetables to simmer and then saute for last few minutes...uses less oil and cooks beautifully. This is to be used as a salad with dandelion greens.

Water evaporated, vegetables cooked and colored slightly ..will sit over night and tomorrow be dressed with olive oil, lemon juice dressing and served over dandelion greens

It's a beautiful Easter Sunday in west Los Angeles. Happy Easter..Celebration of Spring..and today I have done most of the cooking prep, tomorrow I just have to assemble the salads, one is fresh pineapple and jicama with spinach and red cabbage..I will post more photos tomorrow. There are also 3 meat dishes for tomorrow's menu and they will be featured on my other blog
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