Eaten Up

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Polenta Casserole

Polenta casserole layering white sauce, 1% M.F. cottage cheese, low fat Monterey Jack cheese, onion and eggplant. With some veggies.
Did you know if your pickle is a small enough gherkin and if you olive is jumbo enough, one can stuff the other?

Vietnamese rolls

I could do this at home but when I have they are never tight and pretty as this from Sweet Art on Dalhousie.

Eggplant Sauce on Gnocchi

My favorite kind of meal. Fridge to stove to mouth in about 20 minutes.
Microwave baked potatoes and asparagus are fast. Some coriander pesto shares space on the potato gnocchi with the tomato eggplant sauce. The sauce has mushrooms, onion, eggplant and thyme and fennel powder.

Lentils over Pasta

A buttery gentle curry of black lentils and tomato over whole wheat bowtie pasta with broccoli and bakery-fresh sliced bread.

Veggies and Polenta Rounds

Black lentils, zucchini, eggplant, onion, and celery fried up beside boiled parsnips and boiled carrots. Rounds of polenta with parmesan baked 15 minutes.

Creme Brule

Bought in a tin cup that you finish off by broiling. It’s sweeting and more pudding-like than restaurant, mix or homemade. But in a pinch… they are good for a few weeks to keep on hand. I don’t know where all it sells but Your Independent Grocer just started to stock them. The packaging looks […]

Dipping Bread

Cilantro pesto and olive oil for fresh bread with some asparagus and baby potatoes to boot.