Mom and Pa Boun gave me lots of tomatoes and several Rosa Bianca eggplants when I visited the Shire last weekend, so many of our meals this past week involved those ingredients. I discovered that Rosa Biancas make my hands ITCH, but I will not hold that against them. They are still tasty in all their vegetable meatiness.
I haven’t felt very culinarily creative since life started becoming more demanding than usual. But I guess when you have quality, fresh ingredients, you can’t let them go to waste.
The first thing I made was a pasta topper. I just threw the eggplants and tomatoes into a pan and this happened:
Meal #2 required lining baking dishes with thin slices of Russet potatoes and filling it with a concoction of Rosa Biancas, assorted vegetables, and cheese. They didn’t come out of the dish as nicely as I hoped but here they are, inverted:
Finally, I used some mint from the yard and limes to jazz up your standard sugar cookie recipe with a cool mint lime icing:
Enjoy, Fiesta Friday goers!