Roasted Banana-polenta cake |
Black bean and corn chowder |
Asparagus, green pea and dill soup |
Mild curried vegetables with lime leaves |
Baked lentil and walnut pate |
Red chard and Brussels Sprouts.braising |
Spinach and collards sauteing |
Eggplant Parmesan |
Braised Butternut Squash and Zucchini with basil |
Roasted yams and cashews for the red bean salad |
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