Roasted Vegetables with thyme and lemon; Asian Stir-Braise with tofu and black beans; Avocado-watercress dip; Black Bean and Chile pepper hummus; Carrot & Yam Velvet soup; Zucchini-mushroom pasta Bakes; Photos of prep for tomrrow's deliveries Vegan-Vegetarian..Sailing the Med Menu

Large garnet yam, garlic and carrots

Cucumber, white squash, celery, red potatoes, watercress

Cilantro, celery and vine ripened tomatoes

Velvety Carrot and Yam soup..all Vegan

Tofu-black bean Stir-braise, this will be served with steamed couscous, also added fresh basil and cilantro

Previous 2 the avocado-watercress dip will be served with corn tortilla chips, also contains minced raw garlic

Cheddar cheese topped tomato-mushroom pasta bakes..to be baked at client's home

keep the pit from the avocado in the dip to prevent discoloration

Previous 2, the slow roasted vegetables finished with lemon juice and will be served with rice and a cream cheese dressing

Black bean and chipotle Chile Hummus

Red skinned peanut (Spanish) butter oatmeal cookies

The nightshade vegetables, squash and purple onion, in grape seed oil and dried thyme before roasting

 The recent hot and warm weather in Los Angeles has been great for my seedlings and I will be having vegetables now all through to next year.
Today's menu is making the most of own grown tomatoes, peppers and herbs.

I am also making a great (sheep's milk contains no lactose) feta cheese "Greek Style" salad but will not prepare that until it cools down tonight as the veggies have to marinate overnight. Did you know that black and green olives are packed with Vitamin E?

We have been promised more warm rain this week, keeping my fingers crossed (not easy when typing), as today it is going to be in high 90f's.
Have a wonderful week, John Nigel