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| 1 GALLON MARINARA SAUCE..recipe in my first recipe book "Recipes for Success" on Amazon kindle |
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| Zucchini, green peppers, onions, garlic the base for the stuffed peppers, will add cooked jasmine rice and cheese tomorrow with extra Marinara sauce for client to bake |
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| Asparagus and squash soup..fabulous layers of flavors all vegan too |
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| Baked eggplant slices layered with marinara sauce and cheese to be baked later |
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| Cook pepper pieces in boiling salted water, before stuffing and baking |
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| Sauteed vegetables for the cornbread |
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| Cooked and cooled vegetables added to the cornbread batter and to the top |
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| The baked cornbread, stays very moist and is almost a meal in itself |
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| I always now place cooked potato sliced at the bottom of my eggplant Parmesan to provide a solid base for the dish. |
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| Cucumber slices in sea salt for 30 mins then, rinse in fresh cold water, drain and fold into the yogurt and other vegetables..a fabulous summer side dish |
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| Minced cilantro, garlic, apples, lemon juice honey and plain live yogurt, very tasty and very refreshing |
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| Previous 2 the baked Eggplant Parmesan's (always bake on lined cookie sheets as they do dribble) |
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| Apple and chocolate pudding cake |
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