Parsnips, eggplant, yams and carrots for the roasted vegetable de-constructed lasagna |
Remove the stem of the cabbage and boil in water with salt and baking soda until tender, cool under cold running water, allow to cool and drain. |
Roasted yams, parsnips, carrots, onions, eggplant, tomato sauce |
Fresh apples cooked in cider for the apple-berry pie |
Fresh tomato sauce |
Organic Bananas for the banana-walnut breads |
Stuffing the cabbage leaves |
The fresh tomato sauce is the base for both the lasagna and the cabbage rolls |
Strips of cooked lasagna are cut in half and filled with roasted vegetables and placed seam side down in sauce filled pan |
Arrange more roasted vegetables around the sides |
Cover with cheese and bread crumbs, will be topped with more tomato sauce and baked at client's home |
Previous 2 the banana-walnut loaves, dense banana flavor, these loaves are meant to be sliced very thin and spread with either soft butter or cream cheese; these are NOT cakes. |
Cinnamon-raisin-walnut sourdough bread dough |
Apple-raspberry Dutch style pie |
Oatmeal-raisin-ginger cookies |
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