Broccoli with pinenuts and pasta; Roasted vegetables with polenta; Artichoke and Poblano strudels; Eggplant & mushroom veggie bake, Broccoli with raisins and tofu; Photos of prep for tomorrow's menu deliveries

Artichokes and vegetable filling for the strudels

Fresh Basil leaves with mushroom and eggplants for the bake

Roasted zucchini & yellow squash with tomatoes for the polenta

Previous 3 the vegetable bake

polenta for the roasted veggies

Broccoli with tofu & raisins

Broccoli with pine nuts for pasta

Cooking wonderful summery  and light dishes in  another heatwave...as we are in a drought and have water restrictions most of this years harvest will have been grown in pots as opposed to planted in beds.
As you might notice from some of the photos of my garden, the lawn is looking worse for wear.

I have also made 3 soups, a mixed greens and black eyed pea, a pasta e fagiole and also a minestrone.

Tonight I am baking the strudels, when it's cooler, and will post more photos tomorrow, most of these dishes may be served vegan by omitting the cheese.