Lasagna was somewhere in the back of my mind when I made this dish for lunch today. The sauce consisted of: tomato sauce tomato paste oregano basil marjoram thyme rosemary onion powder garlic powder To the heated tomato sauce I added chopped mushrooms sautéed in a dry pan as well as onion, garlic and jalapeño … More Lasagna With Goat Cheese & Corn Tortillas
This post is a continuation of yesterday’s Nut Loaf, which can be used in several ways. The nut loaf makes an excellent sandwich spread when mashed and mixed with mayonnaise and sweet pickle relish. Today I paired the loaf with fresh pineapple in a baked entrée. Slices of nut loaf were alternated with sliced pineapple … More Nut Loaf Pineapple Bake
As a child in India, I remember watching my mom make a dish that imitated a product she remembered back home in the States. She called the dish Nutmeat, not because it resembled or tasted like meat but because it was made from the meat of nuts. It is simply a tasty protein filled loaf … More Nut Loaf
This year we grew a variety of multi colored beets, including red & white marbled and yellow beets. I am convinced, when it comes to fruits and vegetables, that the deeper the color the more nutritious. I want my tomatoes to be red and not yellow, eggplant to be purple and not white, carrots to … More Scalloped Root Vegetables
This dish was a win win for our second big meal of the day, winning both Faye’s and my approval. I was hesitant to use the word lasagna in describing or naming this dish, but Faye brought up the term so I’m including it parenthetically in the title. I started the sauce by sautéing onion … More Zucchini (Lasagna?) Casserole
Last night we got a call from the neighbor warning us that she would be bringing over some eggplant in the morning. I laid awake last night wracking my brain, thinking of ways to make eggplant palatable. True to her word, this morning she gave us a pile of them. I didn’t tell her that … More Eggplant (Parmesan) Asiago
Pleasant Peasant Cuisine 
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