The piquant eggplant pate/spread topped with grated Parmesan cheese |
The broiled Bruschetta |
The broiled mushrooms with sweet onions and balsamic |
The Roasted Carrot-Bell Pepper-Tomato soup |
Asparagus for roasting |
Eggplant Rigatoni |
Mushroom-bean "burgers", to be baked at client's home, served with caramelized onions and sourdough bread rolls |
Caramelized onions and beet greens for the asparagus and mushroom-bean "burgers" |
Raw shredded beets and zucchini salad to be dressed with horseradish-sour cream-lemon juice |
Own made sourdough wholewheat breads |
Top of the Peach, Apricot & Almond Eve's Pudding |
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