Fresh Veggies

Fresh Veggies
great produce=Great eating

Saturday, October 25, 2014

Eggplant & Tomato Gratin; Tender, spicy roasted veggies; Tabouleh with chickpeas; Banana-apple Butter; Pear -Cinnamon streusal cupcakes..PHOTOS AND TIPS FOR FALL COOKING

Layers of steamed potato, and baked eggplant with tomato sauce and cheese to be baked at client's home

Above and below, pre-steamed vegetables, marinated in olive oil and either curry powder or herbs, and then roasted in 400f oven for 25 mins, very tender roasted vegetables, served with plain yogurt and served as a salad or side dish


Above and below, chunky tabouleh with chickpeas, cucumbers, parsley. minced mint, tomatoes, dress with olive oil and lemon juice, served with lettuce and pita


Organic bananas, apples, lemon juice, unsalted butter,and sugar. Cook on low in crockpot for 4-5 hours


previous 2 fresh pear cupcakes with cinnamon streusal topping, Topping added half way through baking cupcakes. It is a good idea to keep bags of streusal mix for topping cakes and pies and also making cinnamon breads..I will post recipe later this week

The cooked banana-apples butter..bananas turn red when cooked slowly, great for serving with ice cream or yogurt, or topping scones, waffles & etc. intense banana flavors

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