|2 weeks in the California sunshine (on my front porch step) has caused some of the inside seeds to sprout, and has added to the sweetness of the pumpkin.|
|One half of this pumpkin (weighs 10 pounds) I am roasting whole for use at Thanksgiving in my pumpkin pies|
|Pasta sauce base made with own grown Asian eggplants. own grown peppers, onions, garlic and white wine, will add a tomato sauce, chopped zucchini and cook slowly for 1 hour..to be served with cooked pasta at client's home|
|These pumpkins have now become my all time faves..very deep colors and sweet flavors, and lots of flesh for recipes|
|Roasted Pumpkin with walnuts, dried cranberries and cinnamon..later will add cooked sprouts with fresh rosemary, sage, onions and garlic|
|Baked/roasted spaghetti squash for the gratin|
|Stewing the tomatoes for the gratin|
|Layers of cooked spaghetti squash, cheese, stewed tomatoes and basil to be baked at client's home|
|Chickpea and white eggplant dip|
|Vegan cream of tomato soup, this one made with cashew milk|
|The completed roasted pumpkin with Brussels sprouts, walnuts and dried cranberries will be served with steamed quinoa|
I love this time of year, where most of the fresh vegetables are naturally orange, such a happy color.
Usually in Southern California it is cooler, but as has become the norm now, we are headed for another heatwave.
These dishes are perfect for any type of weather as the soups are great served at room temp or even chilled, and the roasted pumpkin and squash gratins go well with any green salad or, my fave a crisp green apple and cabbage slaw.
Have a safe and wonderful Halloween, John Nigel
|Own grown Asian eggplants for the gratin|