My clients have chosen a very varied menu for delivery on Monday, with some old favorites and some very new ideas, here is the menu.
Also our mini heatwave has gone and now we are under a storm watch from Alaska, we did have some rainy drizzle this morning but not enough to wet the ground.
The menu:
Roasted carrot and bell pepper soup
Appetizers all come with ciabatta bread slices:
Baked Portobello mushrooms with rosemary.
Eggplant dip with capers and chopped dill pickles.
Broiled bruschetta..grape tomatoes, sweet onion, zucchini and baby bell peppers
Entrees
Eggplant rigatoni bake, with carrots, onions, celery, rich tomato sauce, topped with Italian breadcrumbs and Parmesan cheese ...to be baked at client's home
the eggplant and vegetable sauce simmering |
The sauce will marinate overnight in the Fridge to let the flavors "bloom" then I will add the cooked pasta, cheese and bread crumbs when packing |
Baked Mushroom & ful medames "burgers" with caramelized sweet onions and grape tomato relish and own made sourdough rolls
The sweet onion, and grape tomato relish for the burgers, with fresh mint leaves |
above the processed mushroom and bean mix..will marinate overnight to allow the flavors to 'bloom" before being shaped into patties and baked at client's home |
The mushroom-bean mix for the burger patties before being processed |
Roasted asparagus warm salad with caramelized onions, a lemon dressing and steamed brown rice.
The side dish is grated raw beets with a horseradish & sour cream dressing with dill
Breads are, Carrot & Caraway (plus own grown bean sprouts) whole wheat sourdough
A peach and dried apricot-almond Eve's pudding
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