LENTIL SOUP WITH FARRO, CUCUMBER-POTATO WITH CORNMEAL,, PASTA OF THE SUN, ARUGULA AND WALNUT PENNE..THE BEST VEGAN ITALIAN DISHES

Jicama. a tuber,the have a thin peel like a yam, and are crisp inside great for salads and won't oxidize..in RAW cuisine they are finely chopped to resemble steamed rice

peeled starchy potatoes ( Russets) for the soup

3 day old sprouted beans

For Thursday I am cooking Italian old fashioned and regional cuisine, so it's not all tomatoes.

Delicious hearty soups thickened with cornmeal, lentils & farro (a type of wheat):


A chunky potato-cucumber with cornmeal 

A green bean and mixed greens miso soup

A lentil & farro with  tomato

Whole wheat pastas with many sauces/ vegetable sautes:

Zucchini, onion and garlic

Fresh tomatoes sauteed in olive oil & basil leaves

slow sauteed tomatoes with garlic and onion and dried basil, fresh basil leaves will be added for packing, tomorrow

New potatoes in a tomato sauce, with parsley

Polenta triangles with
Arugula,( own grown) & walnut with garlic-cream sauce (actually made from peeled fava beans cooked with turmeric and herbs)

peeled fava beans, turmeric & garlic..."cream" sauce

The sides are mustard greens & broccoli with capers and toasted breadcrumbs

Mixed greens & broccoli sauteed with orange bell peppers

Then for dessert a fresh pineapple-berry fruit salad with jicama 

Pineapples and strawberries are both in season now.