Kale With Brown rice and peas; Plantains with buttenut squash for tortillas and salsa; kale, tomato and corn sauce for gnocchi; Eggplant and Cheddar bake with thyme polenta; Mushroom Chowder; Tomato-butternut soup; Whole wheat cornmeal Southern Style breads; peanut butter-almond cookies; Potato salad with cabbage and tomatoes; Photos of menu for MLK Day, Celebrating the diversity of The Americas

Avocados and plantains to peel plantains plunge in boiling water for 1-2 mins then plunge into cold water, drain and peel. The darker the skin the sweeter the plantain

Butternut Squash & yams

washed kale

Blanch kale in boiling water with a pinch of baking soda and cook for 1-2 mins then plunge into cold water and drain, keeps it's vibrant color

Tomato sauce (recipe only in Recipes for Success, amazon kindle)

Kale, corn and grape tomatoes for the gnocchi

Butternut squash, onions and garlic base for the plantain filling for the corn tortillas and will be topped with salsa and cheese

The sauce for the gnocchi

The filling for the tortillas

peeled plantains

Eggplant slices baked and topped with tomato sauce and grated Cheddar cheese, to be baked at client's home and served with polenta triangles

Mushroom chowder finished with peas

My famous, all vegan, HRH Cream of  tomato soup (Recipes for success)

polenta with cheese and topped with grated nutmeg

Southern style cornmeal-wholewheat breads

Potato salad with shredded cabbage, tomatoes and onions in mayonnaise, lemon juice and yogurt, finished with dried oregano

Steamed brown rice pilau with onions, kale & peas

peanut butter almond cookies

Fresh tomato tart from scratch, Caldo Verde soup; Carrot and pumpkin soup; Butternut and mushroom with sage sauce for Gnocchi, PHOTOS and How to...

When using fresh tomatoes in winter months, always saute in a little oil, this makes them sweeter and releases their skins, the oil can then be used in any sauce or soup recipe

The cooked tomatoes allowed to rest, will be skinned and have herbs added, do not add any salt as this draws out their juices.

Here is a short crust pie base,(recipe in Trim Your Waste http://www. amazon.com/kindle) bake for 15 mins on 400f, allow to cool then sprinkle with shredded cheese.

Top the cheese with the cooked tomatoes and add some fresh herbs of choice I added basil leaves

Top the tomatoes with more cheese and any juices from the tomatoes

Bake in a 350f oven for 30-40 mins until golden on top

Allow to cool for 20 mins then drizzle with olive oil and serve at room temp.

Butternut and mushroom sauce with sage for gnocchi

Pumpkin & carrot soup finished with coconut cream

Caldo verde with garlic, chickpeas and greens

The sauce for the gnocchi

Griddle cooked oatcakes (Havercakes recipe in Baking a Name for Yourself http://www.amazon.com/kindle)

Oatmeal almond cookies

PASTA WITH BRUSSELS SPROUT AND SPINACH SAUCE RECIPE suddenly eating more greens is delightfully easy!

This is a fantastic recipe, serves 4 and has loads of fresh and exciting ingredients. Perfect for folks who "hate Brussels sprouts".


2 cups Brussels sprouts, washed,trimmed and coarsely chopped
4tbsp unsalted butter
2tbso olive oil
1 cup chopped onion
4 cloves garlic smashed and minced
1 medium red bell pepper, roasted , skinned and de-seeded, also coarsely chopped
2 cup s well washed kale or spinach, chopped
1 cup dry white wine (or apple juice)
1 cup grated sharp Cheddar
1/2 cup  grated Parmesan cheese
1 cup cream
1tbsp Dijon mustard
2tsp prepared horseradish
2tbsp fresh dill ( optional)
1 tsp dried tarragon
salt &  pepper

1 pound uncooked pasta of choice

Cook the chopped sprouts in boiling salted water for, 4 mins.
Drain in a colander and set aside.
Heat the butter and oil in a heavy bottomed skillet, adding the onion and sauteing for 2-3 mins until opaque.
Add  the garlic and roasted red pepper, cook for 2 mins then add the chopped spinach and white wine and cook until it wilts down 1 min.
Add the cooked sprouts, cream, Cheddar, mustard, Parmesan, Horseradish and herbs and heat slowly until the cheese melts.
Meanwhile cook the pasta to al dente.

Remove from heat and add salt & pepper to taste.
Drain the cooked pasta and return to pan and cover with the greens sauce mix, mix well.
Finish with the  remaining 2 tbsp butter.
Serve immediately in warmed bowls.

This may be Vegan by omitting the cheese and using chopped walnuts and using vegan margarine.

This is also good finished with gratings of fresh nutmeg too.
There will be no leftovers. 

if Brussels sprouts are out of season try with collard greens sliced very thin (chiffonade).