The Foodist: Homemade Rosemary Lasagna
I decided that I wanted to try to make a lasagna as much from scratch as was possible. I made the tomato sauce, ricotta, mozzarella, and cottage cheeses, and homemade lasagna noodles. The tomatoes and herbs came straight from the garden and the canning pantry. It was so good.
The Foodist: Zingy Peas and Great Northern Bean Bowl
This soup is a delightful, tasty, and filling surprise. It is full of nutrients and flavor, and the tile is right on with the zing! supplied with fresh peas, ginger, and lemon. The leeks, garlic, miso, and butter beans create a rich, crunchy, and flavorful broth that makes for a delicious and luxurious mouthfeel.
The Foodist: Mezzacello Tortilla, Egg, Chives, Cheese, and Salsa Frittata
This was a fun experiment in sustainability and frugality! For $1.60 (including electricity to run the oven for 15 minutes, I made this delicious frittata this morning. It is very tasty and feeds a lot of people.
Boursin Chicken Roulette With Cabbage
This was a real surprise from Manon’s Little Kitchen! Boursin cheese, butter, salt and pepper on white cabbage. Delightful and wicked easy to make — and best of all — even better the next day! Rick included the entire dinner from Manon’s book.