Pad Thai, Borscht, Ratatouille, Slaw, Pesto

Here is a visual journal — and ingredient lists — for this week’s food I made for a client. The menu is:
  • Pad Thai w/veggie noodles
  • Asparagus Slaw w/orange and caramelized onion sauce
  • Zucchini Noodles w/broccoli and pesto
  • Crescent rolls w/asparagus
  • Ratatouille w/roasted eggplant and raw veggies
  • Borscht w/ginger, dill and soured onions

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Pad Thai w/veggie noodles

Coconut oil
Bell peppers
Zucchinis
Carrots
Bok Choy

Spinach
Basil
******
Pad Thai, the sauce
Almond butter
Yogurt
Red curry paste
Garlic Parmesan salad dressing
Ginger
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Asparagus Slaw w/orange and caramelized onion sauce

(Pecan Kale Salad)
Asparagus
Kale
Cabbage
Bell pepper
Caramelized onions
Lentils
Onions
Thyme
Pecans
*****
Slaw sauce
Caramelized onions
Cara Cara oranges
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Zucchini Noodles w/broccoli and pesto

Zucchini
Broccoli
Pesto
Yogurt
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Crescent rolls w/asparagus

Leeks
Asparagus
Cheddar cheese

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Ratatouille w/roasted eggplant and raw veggies

(raw, except for the roasted eggplant)
Eggplant
Zucchini
Carrots
Corn
Summer squash
Tomatoes
Oregano
Basil
Thyme
Garlic Parmesan salad dressing
Onion powder
Salt
Black pepper
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Borscht w/ginger, dill and soured onions

Red onions
Apple cider vinegar
Celery
Cabbage
Butter
Caraway seeds
Celery seeds
Ginger
Dill
Beets
Yogurt
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Kale chips w/cashew tomato bell pepper batter

  • Cashews
  • Tomatoes
  • Red bell pepper
  • Nutritional yeast
  • Salt