This Week’s Recipes: July 17th-20th
Stuffed Baby Eggplant Makes 4 servings Ingredients 4 baby eggplant (about 600 grams or 1.3 lbs) 1 small onion finely diced 1 garlic clove finely minced 1/2 cup tomato passata (or fresh finely diced tomato) 1 cup fresh breadcrumbs from day old bread 1 cup cubed...
French Toast Geauxst
French Toast “Geauxst” Ingredients: 4 large eggs (Makes enough for 6-8 slices) 1 cup whole milk (or 1/3 of a cup of Vanilla Creamer, if you don’t have vanilla extract) 1 teaspoon vanilla extract (optional) 1/2 teaspoon 1/4 teaspoon nutmeg Pinch of sea salt...
This Week’s Recipes: July 10th-13th
Baked Cream Cheese Pasta Makes 6 servings Ingredients 8 oz cream cheese 16 oz grape or roma tomatoes 1 tablespoon extra virgin olive oil 3 tablespoons butter 1 tablespoon chopped garlic 1 tablespoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon pepper 16 oz...
This Week’s Recipes: July 3rd-6th
Summer Rotisserie Chicken Salad Makes 2-4 servings Ingredients 2 ears of corn, grilled (roughly 1 cup of corn) 12 to 16 ounces spring greens, as much as you like! 1 rotisserie chicken, meat pulled and chopped (again, use as much or as little as you like here!)...
This Week’s Recipes: June 26th-29th
Tomato & Summer Squash Gratin Makes 6 servings Ingredients 4 tablespoons extra-virgin olive oil, plus more for the pan 1 large sweet onion (about 14 ounces), such as Vidalia, thinly sliced Kosher or sea salt and freshly ground black pepper 2 cloves garlic,...
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