TOMATO, CHEESE AND BABY SPINACH TART WITH HASH BROWN CRUST; BAKED SPAGHETTI SQUASH PIE WITH CHEESE; RATATOUILLE OF WINTER VEGETABLES; MINESTRONE SOUP WITH BROCCOLI; MASHED ROASTED YAMS; CHEESE BLINTZES WITH BERRY SAUCE; ROASTED YELLOW BELL PEPPER AND TOMATO SOUP: BLACK OLIVE AND BROCCOLI BRUSCHETTA; CREATING WONDERFUL TARTS THAT ARE GLUTEN FREE..ALL PHOTOS

GRATED RAW POTATOES SOAKING IN SALTED WATER TO RELEASE THEIR STARCH FOR ONE OF THE TARTS

SAUTEED ONIONS, GARLIC AND FRESH TOMATOES, ADDING WHITE WINE AND BABY KALE, SPINACH AND CHARD FOR THE POTATO TART, CLIENT WILL ADD CHEESE AND BAKE IN THEIR OVEN..SEASONED WITH FRESH BASIL AND ROSEMARY

THE BASE FOR THE WINTER VEGETABLE "RATATOUILLE" THIS WILL BE SERVED WITH TWICE BAKED POTATOES

THE TOMATO-SPINACH TOPPING FOR THE POTATO CRUST

STRAINED COTTAGE  CHEESE ( STRAIN OVERNIGHT), CREAM CHEESE, EGGS, HONEY AND VANILLA EXTRACT  FILLING FOR THE BLINTZES

COOKING THE POTATO BASE

BASIL TOPPED WINTER RATATOUILLE

BAKED SPAGHETTI SQUASH, WILL FORM THE BASE FOR ANOTHER TART

LAYERS OF SPAGHETTI SQUASH, GRATED PARMESAN CHEESE AND CHUNKY MARINARA SAUCE FOR THE OTHER TART

WINTER VEGETABLE "MINESTRONE" SOUP WITH BUTTERNUT SQUASH AND BROCCOLI

 SUMMER STRAWBERRIES & RASPBERRIES IN A WONDERFUL BERRY SAUCE, THE FRUIT IS FROM LAST SUMMER SO IT  NICE AND RIPE..THIS WILL BE SERVED WITH THE BLINTZES.

THE BAKED HASH BROWN BASE FOR THE SPINACH AND TOMATO TART

PREVIOUS 2 OWN MADE WHOLE WHEAT CREPES FOR THE BLINTZES

MASHED ROASTED YAMS

PREVIOUS 4 MAKING THE BLINTZES, LAYERING ON WAXED PAPER MEANS THEY WILL NOT STICK TOGETHER AND THEY WILL BE SAUTEED SEAM SIDE DOWN IN BUTTER AND OIL AT CLIENT'S HOME AND SERVED WITH THE BERRY SAUCE, WARMED

A BRUSCHETTA STYLE STARTER TO BE SERVED ON TOASTED FRENCH BREAD, EXTRA VIRGIN OLIVE OIL, AVOCADO, BROCCOLI, LEMON JUICE, YELLOW BELL PEPPERS, PURPLE ONION, TOMATOES.

The weather is getting cooler now and we have been promised more rain towards the end of this week and next week.
This menu uses a lot of winter squashes and vegetables to produce some very tasty tarts that are gluten free.
For summer tarts use more roasted vegetables.
For Vegan omit the cheese and use chopped raw nuts.

Roasted yellow bell pepper and tomato soup