Summer vegetable soup with the addition of steamed asparagus |
Butternut squash for the roasted vegetables |
Fire roasting peppers for the tart and the Bruschetta |
Purple onions for the roasted vegetables |
Previous 2 the baked in stock, spaghetti squash will be served in a fresh tomato marinara sauce |
Roasted and partially skinned red peppers |
Sauteing vegetables for the cabbage rolls |
Blanch the sliced zucchini for the lasagna this ensures even cooking |
Adding cooked Bulgur wheat gives the texture of meat to any vegetarian or vegan dish without using any soy or over processed ingredients |
Own grown tomato and roasted red bell pepper bruschetta will be served on toasted foccacia bread |
The stuffed cabbage rolls topped with more tomato sauce and then cheese before baking |
Cinnamon spiced red cabbage slaw..this also comes with a lemon and oil dressing |
Yogurt and mayonnaise potato salad with mint & cucumber |
The baked Italian style cabbage rolls |
The baked zucchini lasagna |
Fresh very ripe pears sauteing in butter and brown sugar for the pumpkin tart |
Raisin-oatmeal cookies |
Mulligatawny soup will be topped with cooked rice |
Cooked Bulgur wheat for the stuffed cabbage |
The caramelized pear and pumpkin tart |
Although it was classed as a Summer menu, for the first time in weeks we had some morning rain, so it became Fall Like!
Have a great week & eat MORE fresh fruit and vegetables.
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