We recently had our very good friends’ Nancy & Mark’s Eggplant Parmesan and it was absolutely delicious…so I took a quick pic and finagled the recipe out of them…Nancy remarked “They’re the simplest ingredients!” and as you can see they are the simplest ingredients and by applying your own technique you can master this delicious dish. Use fresh eggplants and cut relatively thin but not so thin they fall apart during baking… Continue reading
vegetarian
Open Faced Veggie Sandwich With Gruyere
I find mushrooms very gratifying. ‘Paris’ mushrooms or as most call them ‘Button’ mushrooms are one of my favorites. This open faced sandwich is great for a Meatless Meal or even an elegant appetizer if served on a little round bread bite. Continue reading
Eggplant ‘Meat’Balls & Creamy Polenta
These ‘Meat’Balls are so good! I substitute these for beef when I have my vegetarian friends over…using them in sandwiches (think Meatball Subs) and over pasta (think Spaghetti & Meatballs). They’re so full of flavor that they fooled my friends – I personally think they taste way better than beef meatballs! If you haven’t given them a try you definitely should… Continue reading
Portobello Mushroom & Squash Parmesan
I love the meatiness of portobello mushrooms…they are wonderful when used in a dish to serve on one of your Meatless Meal nights. They’re very hearty – and in this dish there are so many flavors that you don’t even miss the meat! Continue reading
Italian Vegetable Sauté
This is by far my husband’s favorite way to eat veggies. The key is the tomato paste, white wine and vegetable broth. You can use whatever fresh vegetables that are available to you…I’ve made it with just about every kind of veggie and it always comes out tasty! Continue reading
Roasted Thyme Potatoes
Did you know that the potato originated in southern Peru sometime between 8000-5000 BC? Wow…pretty cool. Anyway, I’m glad that they’re still around and are just as delicious now as they were back then. Mashed, boiled, roasted – Any way you make ’em. Today I’ve used baby potatoes so they cook up quicker and have a wonderful creamy flavor. The thyme adds a perfect little note to that creamy flavor… Continue reading
Rotini Romesco
Romesco Sauce is a blend of toasted almonds, roasted red pepper and other yummy ingredients. In the past I’ve only ever served it over chicken thighs…today I decided to change it up a bit and serve it over Rotini pasta. It’s a rich nutty sauce that fills all the nooks and crannies of Rotini! So, so good… Continue reading
Grilled Eggplant & Peach Caprese
Summer grilling is still upon us – why not grill the beautiful bounty from the farm stands and turn them into a quick appetizer, side-dish or Meatless Meal? Eggplants and peaches are absolutely perfect right now…here is a simple way to turn them into a delish dish! Continue reading
Smoked Mozzarella, Grilled Asparagus & Tomato Flatbread
Today’s Flatbread is so easy and delicious! I grilled the asparagus and tomatoes and used fresh smoked mozzarella and shredded parmesan to add a nice flavor to the flatbreads then popped them into the oven until the cheese melts…so good…
Don’t forget to check out our Fabulous Fare Sisters Cookbook! Continue reading