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| sauteing fresh thin lemons slices in olive oil |
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| completed collard and kale with lemon and tomatoes ( trad. American way of preparing collards is with vinegar, here I use fresh lemon) |
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| all 4..paella in various stages of preparing |
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| these 4 preparing the nut mixture for the base of the tart, as summer veggies are far more juicy I am making the mix thicker to prevent the base getting soggy,also the crust is a wholewheat poppy seed toasted flax seed "brioche". |
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| the "rustic" tart of roasted vegetables before baking |
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| fully cooked and topped with fresh French and Spanish lavender from the garden...this is the closest I get to making pizzas...and is a big fave with my dairy/soy free clients |
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