Mixing up Middle Eastern and Italian Dishes...all vegetarian..photos of prep for tomorrow's deliveries: Tabbouleh with turmeric scented bulgar wheat; broccoli and pine nut pesto for pasta; Artichoke & Yam MilleFeuille/Napoleaons; couscous and vegetables , also added cumin scented chickpeas; lemon-cornmeal (polenta)cake

Hand chopped tabbouleh salad before adding the cooked Bulgar wheat

Steaming the broccoli for the pesto

previous 2 the artichoke and yams for the Mille-Feuille the client will stack and add cheese and bake for 10 mins in 400f

Steamed broccoli, red pepper flakes, pine nuts and olive oil..pesto for pasta

The baked pastry for the Mille-feuille, bake for 20 mins then egg wash for a better rise and crispier result

Vegetables and couscous

Same with addition of cumin scented chickpeas

Polenta cake batter

Cooked Bulgar will be drained and dried again in hot oven for 10 mins before cooking and adding to tabbouleh vegetables