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| Pumpkin frozen from the large Fairy-tale ones at Thanksgiving for the Pumpkin-apple soup |
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| Stock based Minestrone Soup, Minestrone can be made with a tomato or stock base, just use whatever vegetables are available at the time |
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| Marinara sauce ( see "Recipes for Success, 1 gallon Pasta sauce) |
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| The Pumpkin-apple soup blended with almond milk |
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| Own grown white eggplant for the stuffed peppers, picked this morning, we are as usual having a mini heatwave, with day time temps in high 70f's |
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| The base for all the stuffed vegetables and the gratins |
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| Bell peppers in boiling salted water..ALWAYS PRE-COOK ANY VEGETABLE FOR STUFFING AND BAKING IN A SAUCE SO THEY REMAIN TENDER |
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| Previous 2 the wonderful Collard Greens |
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| Baked Acorn squash for stuffing with rice, vegetables and cheese |
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| The base for the rice and vegetable gratin..always oil/butter any dish to be baked, even with a sauce |
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| The stuffed Acorn squash to be baked at Client's home |
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| Rice gratin also to be baked at client's home |
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| The completed Marinara sauce,as it is a base for a lot of my dishes it is under cooked, so that I can add more vegetables and herbs to it for a variety of dishes, and simmer longer for various textures. |
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| The stuffed peppers to be completed at Client's home |
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