Archives for posts with tag: Italian


One thing I must say about the good folks at Yellow Wood Farms, they have done an amazing job at keeping our CSA box full despite this summer’s drought. It’s unbelievable, and the veggies are all in beautiful condition.

The downside? Keeping up with using the most of these beautiful veggies around my crazy travel schedule (let’s face it, DH isn’t going to open up the fridge while I’m gone. He’s at Chipotle).

So Sunday afternoon, fresh off my inspiring weekend at Food Media Forum (more on that later), I decided to dig in to the veggie crisper. 5 eggplant and 10 tomatoes later, it called for eggplant parmigiana with homemade tomato sauce. Not exactly the most time-friendly, but dang it I’ve got to free up some space before Wednesday!!!

Eggplant Parmigiana
Serve 6-8


4-5 small eggplants, sliced about 1/4 inch thick
1 teaspoon kosher salt

Tomato Sauce
3 tablespoons olive oil
1 large onion, diced
6 garlic cloves, diced
1 pound of tomatoes, seeded and diced
2 tablespoons dried basil
1 tablespoon dried oregano
2 tablespoons sugar
Salt and pepper to taste
1-2 tablespoons white balsamic vinegar
1-2 tablespoons fresh basil leaves

1/2 cup Italian breadcrumbs
2/3 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon ground oregano
2 eggs
Olive oil
2 cups shredded mozzarella
Parmesan cheese for serving

Put sliced eggplants in colander and toss with kosher salt. Let sit for 30 minutes or until water. Starts to be released.


Meanwhile, heat olive oil on medium heat in a Dutch oven. Add the onions and sauté about five minutes, or until translucent. Add the garlic, cook for about 1 minute. Add tomatoes, dried basil, oregano, and sugar. Season to taste. Cook for about 25-30 minutes, keeping the mature bubbling and cooking until most of the water is absorbed. Right before using the sauce, add the balsamic and fresh basil.


Heat oven to 350 degrees.

In a flat pasta bowl, combine the breadcrumbs, Parmesan, parsley and oregano. In another bowl, beat the two eggs. In a large skillet, heat olive oil to cover bottom of the pan. Take eggplant slices, dip in the egg, cover with the breadcrumb mixture, and place in the pan. Cook the eggplant until brown on each side, about 2-3 minutes per side. Layer in a 9×13 inch baking dish. Continue until all the eggplant has been breaded and cooked (add more olive oil if the pan starts to look dry).


Layer all of the eggplant in the baking dish.


Cover the eggplant with the tomato sauce


Top the dish with cheese. Put in the oven, uncovered, and bake for about 25 minutes, or until the cheese starts to brown.

(Sorry for the goofy picture… I meant to take a shot at a better picture for dinner, but it disappeared. Guess that was a good sign)!

Well, now I feel a bit more caught up on the veggies, although Wednesday’s pick-up is not far away!

What summer veggies do you have an abundant supply of and how do you plan to use them? Next week, I have to deal with the zucchini.



I almost forgot about this week’s Tuesday with Dorie recipe! I thought it would be next week since we would be squarely in April. Of course that would have meant that many of us would be serving Pizza Rustica on our Easter tables!

I really wasn’t sure what to expect with this recipe, as I’m not a huge fan of cheese-laden pies. But I’m glad that I tried it – it was delicious and very easy to make!

First, I was thrilled that the dough came together so easily! My pastry dough always seems to turn out a little dry and needs additional ice water, but this one was a snap. I skipped the food processor in favor of a pastry blender and a spoon. I rather enjoy the little clumps of butter that shows up in my crust when I bake them. ūüôā


Next, the filing? Easy. Although DH bought me curly parsley at the grocery. While I always think of parsley as garnishy, curly parsley is especially so. But, in it went (and the leftover bunch went into lasagna!).


Once my dough was chilled, I went on to the task of rolling the dough. I am not gifted at this at all! The base turned out beautiful…..Until it went into the dish. Someone really needs to teach me how to trim edges…


After the filing went in, I did my top crust. I started to run out of dough on the round, so it required a lot of rolling, slicing, and re-rolling. But I managed to get all 12 recommended strips onto the pie!


After that, baking. And it turned out beautiful. I wish I had taken a picture of the first slice, but DH and I had company over for supper and while I have no problem interrupting DH’s dinner, I don’t like to do that for guests.


This is definitely a recipe I will make again! Visit our hosts for the week Emily and Raelynn to find the recipe and try it yourself!!

Enjoy the springtime! I am trying to wait patiently until my peas and kale have sprouted.

Holy cow am I ready for the weekend.  And I even took a few days off this week!  I have been trying to get some decorating done around the house, but I have had some serious Fails.  On thie list:  get the dining room decorated before I host Thanksgiving dinner.



Yes, I am a messy painter.¬†¬†I love the new coffee color…but HATE having to repaint the white .¬† But it must be done since previous painters were not very neat, but UGH!


Other projects I’ve been working on? Adding a little bit more color to our kitchen (although¬†there is already a lot of color in the kitchen!)

¬† And don’t my grandmother’s bells look cool?¬†¬† I need to get one more from my mom’s place.


Due to all the projects (and cleaning, laundry, and other mundane household tasks) I have barely cooked a thing.  Poor DH!  But I did find time to whip up one of our favorites Рadapted from Cooking Light.




Herbed Chicken Parmesan (Serves 4)

2 Tbls grated Parmesan Cheese

1/4 cup Italian Breadcrumbs

1 Tbl dried Parsley

1/2 tsp dried Basil

1/4 tsp salt

1 large egg white, lightly beaten

1 lb chicken breast tenderloins

1 Tbl butter

1 1/2 cups marinara sauce

2 tsp balsamic vinegar

1/4 tsp black pepper

1/3 cup shredded provolone cheese


Preheat broiler.

Combine parmesan, breadcrumbs, Parsley, basil and salt in a bowl.  Add egg white to another bowl.  Melt butter in a large skillet.  Dredge chicken in the egg white, then breadcrumbs.  Place in pan Рcook 3 minutes per side until done.

Combine marinara, balsamic, and black pepper in a bowl.  Pour over the chicken and allow to heat through.  Top with provolone cheese.  Wrap pan handle in foil and place in oven.  Broil for 2 minutes until the cheese melts.

I serve with Orzo – but it’s good over any kind of pasta.¬† According to CL’s site, calories for the chicken with sauce is 308!¬† Good!¬† And it’s very very easy after a busy day of work (or painting).¬†

I have a lot of recipes to post Рjust been uber-busy.  Will try my best to post some other yummy, healthy recipes soon!