Changing menus to beat the heat.

Instead of baking a quiche for my gluten free personal chef client, we agreed on a seasonal recipe swap.

It was too hot to bake, but perfect timing for a rich organic coconut curried lentil vegetable soup. 

With extra organic red lentils, fresh picked organic green beans from my garden, and organic summer sweet onions, collards and carrots from my organic CSA (community supported agriculture, the Brookfield farm) the soup was scrumptious.

Here is the menu to beat the heat, try this special gluten free, organic birthday meal:

• Green Salad w/Hemp Seeds, Walnuts, Fresh picked Herbs, Edible Flowers w/my Special Blueberry Vinaigrette
• Local Chèvre
• Cooling Watermelon Fruit Salad with fresh mango, garden mint and lime
• Summer Squash Risotto with my own Shiitake Mushroom Vegetable Stock

Delish!

When the weather cools, I will bake a gluten free vegetable quiche and lasagna.

For now, we agreed on changing menus to beat the heat.