This dish, whose name translates to "vegetables in the oven" is made with zucchini in this case. I can't wait to try it with another vegetable- I'm sure that cauliflower or potatoes would be spectacular as well, or a combination of a few different vegetables would be fun to try too. Since it is assembled...
Side Dish
Wild Mushroom Risotto with Peas
There's something about risotto that is wonderfully heartwarming and has that creamy stick-to-your-ribs richness that is exactly what we need in Michigan during the cold months. It is deceiving how creamy it is without having any cream, just using the proper technique will make these relatively simple ingredients into something special. Wild Mushroom Risotto with...
Roasted Asparagus Wrapped in Prosciutto
Asparagus hasn't always been something I would voluntarily add to my plate. I've always been more of a broccoli-lover. Evidently I do like asparagus after all. (I was officially won over by Asparagi Al Gorgonzola a few months ago.) For me, not overcooking it and then adding a little something interesting to it (such as...
Rice Salad with Summer Vegetables
I'm not sure how I've gone so long without ever trying a rice salad, but one bite and we were hooked. We both love rice and vegetables, so what's not to love about this cool summer version? I chose to omit the bell peppers that were called for in the recipe, and added fresh sweet...
Cheesy Spoonbread
Cheesy Spoonbread Credit: Best of the Best Cookbook recipes by Food & Wine, Original recipe from Real Cajun by Donald Link Ingredients: 2 ½ cups milk 1 cup white cornmeal butter for greasing, plus 1 tablespoon 3 eggs, separated 1 cup grated cheddar cheese 1 cup chopped scallions 2 teaspoons salt ¼ teaspoon black pepper...