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| Nappa, red and green cabbage, carrots, cilantro |
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| apricots, yellow peaches, nectarines and cantaloupe melon air drying |
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| carrots, new potatoes, parsnips, bonito yam |
Now we are into June, which in Los Angeles is the cloudiest month, and it gets quite humid at times.
The low cloud ( marine layer) rolls in from the ocean and hangs over the westside almost all day, keeping the heat in.
The nights are cool(60F) and the day time temps usually mid 70's.
The menu my clients have chose for delivery on Thursday is very very Global with a bit of everything, and thankfully some early summer fruits are in The markets...great juicy, fresh apricots, yellow fleshed nectarines, peaches and cantaloupe melon.
The menu for Thursday is:
Soups:
A great blended soup of carrots, yams & parsnips
A an okra Gumbo made with cooked Anasazi beans( native American beans with a speckled skin)
Appetizers:
Carrot and cottage cheese dip with vegetable sticks
Vegan Baked mushrooms with red bean pesto
The entrees:
Mild, lime leaf, curried potatoes ( baby white new potatoes) & chickpeas with masa pancakes these are pancakes made with reg flour and masa white corn, and are naturally sweet to compliment the curried vegetables
Blackbean, chipotle & binito yam chili with rice
A lasagne made with baked eggplant rolls (instead of layers) filled with cheese (they will be featuring these in restaurants in Beverly Hills this year!)
The side is a Spicy 3 cabbage ( red, green and nappa) slaw with zucchini, carrots, chipotle peppers and a lemon dressing
The desserts:
A fresh fruit salad with jicama (featuring apricots, peaches, nectarines, melon, with grapefruit and orange segments)
Carrot cake topped individual apple tarts
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