Lentil soup with farro, pasta sauces-sautes- with zucchini, new potatoes & tomato, tomatoes and basil with green beans, polenta with pumpkin seeds and roasted corn, mixed green s with capers, and bell peppers, fresh fruit salad..the complete menu in Photographs

Miso Bean and Mustard Greens soup

Cucumber-potato soup thickened with eggs and cornmeal

hearty lentil with cumin, tomato and farro

Sauteed tomatoes, green beans and red pepper flakes..pasta saute

New potatoes in a basil-tomato sauce, for pasta

The tomato-green bean saute for pasta

Zucchini-tomato saute for pasta

Spicy broccoli, mustard greens and bell peppers

Mustard greens, spinach and broccoli with capers to be topped with breadcrumbs

crispy whole wheat bread crumbs for the spinach-green saute

Fresh fruit salad with  jicama, pineapple, strawberries, oranges, and apples

Polenta with pumpkin seeds and roasted corn

Cheese topped polenta for baking at client's home

Zucchini & green bean, new potato and tomato, spicy tomato-basil, fava bean cream with walnuts and raisins , polenta with roasted corn,Pasta sauces..all Vegan..all delicious and fresh vegetables

The previous 4, the "Fava Cream" with carrots, arugula and walnuts for the baked polenta

Spicy tomato-basil sauce, with green beans and mushrooms for the penne

Zucchini saute base also for pasta

New potatoes & peas with tomato sauce for pasta

Fresh basil topped spicy tomato-bean sauce for pasta

side view of the new potatoes and peas

side view of the spicy tomato and green beans

The complete zucchini saute for the pasta

Raw pumpkin seeds as base for the corn and green pea polenta

polenta bubbling

polenta with roasted white corn and green peas, with thyme, cooling.

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LENTIL SOUP WITH FARRO, CUCUMBER-POTATO WITH CORNMEAL,, PASTA OF THE SUN, ARUGULA AND WALNUT PENNE..THE BEST VEGAN ITALIAN DISHES

Jicama. a tuber,the have a thin peel like a yam, and are crisp inside great for salads and won't oxidize..in RAW cuisine they are finely chopped to resemble steamed rice

peeled starchy potatoes ( Russets) for the soup

3 day old sprouted beans

For Thursday I am cooking Italian old fashioned and regional cuisine, so it's not all tomatoes.

Delicious hearty soups thickened with cornmeal, lentils & farro (a type of wheat):


A chunky potato-cucumber with cornmeal 

A green bean and mixed greens miso soup

A lentil & farro with  tomato

Whole wheat pastas with many sauces/ vegetable sautes:

Zucchini, onion and garlic

Fresh tomatoes sauteed in olive oil & basil leaves

slow sauteed tomatoes with garlic and onion and dried basil, fresh basil leaves will be added for packing, tomorrow

New potatoes in a tomato sauce, with parsley

Polenta triangles with
Arugula,( own grown) & walnut with garlic-cream sauce (actually made from peeled fava beans cooked with turmeric and herbs)

peeled fava beans, turmeric & garlic..."cream" sauce

The sides are mustard greens & broccoli with capers and toasted breadcrumbs

Mixed greens & broccoli sauteed with orange bell peppers

Then for dessert a fresh pineapple-berry fruit salad with jicama 

Pineapples and strawberries are both in season now.