Kale With Brown rice and peas; Plantains with buttenut squash for tortillas and salsa; kale, tomato and corn sauce for gnocchi; Eggplant and Cheddar bake with thyme polenta; Mushroom Chowder; Tomato-butternut soup; Whole wheat cornmeal Southern Style breads; peanut butter-almond cookies; Potato salad with cabbage and tomatoes; Photos of menu for MLK Day, Celebrating the diversity of The Americas

Avocados and plantains to peel plantains plunge in boiling water for 1-2 mins then plunge into cold water, drain and peel. The darker the skin the sweeter the plantain

Butternut Squash & yams

washed kale

Blanch kale in boiling water with a pinch of baking soda and cook for 1-2 mins then plunge into cold water and drain, keeps it's vibrant color

Tomato sauce (recipe only in Recipes for Success, amazon kindle)

Kale, corn and grape tomatoes for the gnocchi

Butternut squash, onions and garlic base for the plantain filling for the corn tortillas and will be topped with salsa and cheese

The sauce for the gnocchi

The filling for the tortillas

peeled plantains

Eggplant slices baked and topped with tomato sauce and grated Cheddar cheese, to be baked at client's home and served with polenta triangles

Mushroom chowder finished with peas

My famous, all vegan, HRH Cream of  tomato soup (Recipes for success)

polenta with cheese and topped with grated nutmeg

Southern style cornmeal-wholewheat breads

Potato salad with shredded cabbage, tomatoes and onions in mayonnaise, lemon juice and yogurt, finished with dried oregano

Steamed brown rice pilau with onions, kale & peas

peanut butter almond cookies