Roast eggplant cutlets with a creamy lemon-basil sauce (gf + v)


Here is a simple, fresh and different way to serve eggplant when you’re in the mood for a change from the usual tomato-based preparations. The bright, fresh flavors of the lemon and basil contrast beautifully with the lovely umami of the eggplant. As always, the key is to roast that eggplant into sweet caramelized submission, so that it is utterly succulent and irresistible! Serves 2-3 as an entree.

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Super simple spaghetti pomodoro (gf + v)


I was an overzealous tomato-buyer at Costco last week, and the next thing I knew there was a large tray of beautiful cocktail tomatoes threatening to spoil in my kitchen (the insane heat wave we’re having here didn’t help matters). A perfect opportunity to make a quick but delicious pasta pomodoro! This recipe has so few ingredients but each one is really crucial to its amazing, classic flavor (don’t even think of substituting dried ingredients for fresh in this recipe – total waste of time!). This is a totally different experience than eating your pasta with boring premade marinara sauce. Give it a try! Fair warning: your kitchen will smell amazing and this stuff is hard to stop eating. If you serve it with sides, you’ll get 4 servings – but if it’s a one-dish meal, count on just feeding two hungry adults!

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