Roasted Romanesco with Capers and Pancetta
Serving Size: 6 Ingredients: 1 pound romanesco, trimmed and cleaned 1/2 cup capers, chopped 1 cup pancetta, diced and cooked 1-2 tablespoon fresh rosemary, minced Olive oil Sea salt Black pepper Directions: Pre-heat oven to 400F degrees. Cut the romanesco into uniform, bite size pieces so they cook at the same rate. In a large...
Eggplant Tomato Gratin
As summer ends and fall is on the horizon, this a great recipe that bridges the gap between the two. We put this one together with all the last harvests from our vegetable garden. Even friends who in principle hate casserole/gratin dishes were surprised at how tasty this one was. We used up the last...