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| Swiss chard own grown from seed, picked today |
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| Whole wheat dark chocolate chip-banana loaves |
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| Red bell pepper and zucchini soup |
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| Ratatouille base cooking on red wine |
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| Thinly sliced zucchini-squash in oil with garlic and grated nutmeg for the Quittata...a cross between a quiche and a frittata without any pastry crust |
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| The completed ratatouille will be served with polenta triangles |
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| The cooked vegetables for the cornbread |
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| The cornbread batter with vegetables added |
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| The completed cheese topped vegetable cornbread |
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| The base for the quitatta |
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| Previous 4 the apricot-almond bar cookies. | I added chopped green apple in place of nuts which client is allergic too and used almond extract. These will be cut and portioned while still warm |
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| Pumpkin pie in whole wheat crust |
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| Miso vegetable soup |
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| Minestrone soup |
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