Vegetable & rice Gratin; Roasted Vegetables with cheese polenta, Roasted tomatoes, blanched asparagus and Russian red kale...how you prepared your vegetables IS more important than how you cook them...retaining valuable deep flavors and color when cooking vegetarian/vegan..photos of prep for tomorrow's menu

All the info about how to safely wash, clean and store fresh vegetables for healthy eating is discussed in my book "Recipes for Success" on www.amazon.com/kindle. Here fresh & clean tomatoes are sauteed in a little olive oil and thyme. This method makes them easy to peel and intensifies their flavors.

Previous 2 fresh asparagus and Russian red kale, blanch in boiling salted water with a pinch of baking soda, and their colors remain vibrant. Just plunge into boiling water , cover and remove right away. Plunge into cold running water and drain. Now they are ready to be cooked, and will remain vibrantly colored.

Cheese cornmeal polenta for the roasted vegetables

The vegetables for the rice gratin, this is similar to a GF lasagna, layers of cooked rice, tomato sauce and vegetables and topped with grated cheese. Bake in 350f oven for 25-30 mins.

Caramelized onions, fennel bulb, zucchini for the roasted vegetables

Roasted yellow squash, red potatoes, yams and grape tomatoes I always add either lemon juice or pomegranate molasses for a tang. Plus thyme leaves

As with all my vegan and vegetarian dishes, they become more mature/intense when prepared the day before delivery and eating.
Allow to cool completely before chilling in fridge.
Another heatwave is coming in to Los Angeles so whenever you DO get the chance, take time out to smell the roses!