Eggplant and pasta bake; Warm lentil salad with roasted veggies and steamed sake greens; Black bean and spinach spread with pita breads; golden butternut squash and bell pepper soup; A very Vegan-Veggie menu for a wonderful April day with temps in the mild mid 70f's at long last..plus a basil and dill whole wheat bread..all photos of prep for tomorrow's deliveries

Cumin scented cooked brown lentils, for the warm salad and the black bean spread

The butternut squash soup base

Roasted Vegetables with lemon juice

as above with roasted plantains

Cooked eggplant with marinara sauce and mushrooms

Previous 2 the cooked penne in marinara sauce, layered with cooked eggplant and to be topped with cheese  or  kept vegan

Black bean, lentil and spinach spread

Previous 2 the roasted lemon spritzed vegetables with steamed green vegetables

Sliced mushrooms, garlic,  onions, celery and then will add the cooked lentils, black beans, thyme, and sake

Whole wheat dill and basil breads with caraway

The blended butternut soup 

 

 

 

 

 

At long last our heatwaves have dropped off and we now have nice cool temps. In fact today was the first time in months I had to wait for my kitchen to  warm up before I could begin bread making.
I love this cooler weather, and everything is blossoming well too.