August 23, 2010 by Joan in Uncategorized, Vegetables | 6 Comments
By stretching your imagination, you could call this a lasagna, a quesadilla or a Napoleon.
It is an 8-inch spinach tortilla halved, then filled with layers of sliced zucchini and eggplant that had been “wilted” on a George Foreman grill and layered with sliced beefsteak tomato and a mix of fresh ricotta, fresh mozzarella and parmigiano reggiano and some dry herbs. A little oven and broil action and you get a toothy vegetarian delight — easily made from leftovers and/or pantry staples.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating! Be fearless!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.
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Sounds scrumptious Joan!
A delightful veggie creation!
Another delicious FOODalogue creation Joan and perfect for Meatless Mondays.
I would call it a Napoleon, because it makes it fancier. Love the interplay of flavors in this dish! Summery, light, yet filling; delicious too!
Guess what my client is eating today….lovely…see u soon!
Miss Imagination! Love the Summer in a Wrap!
YUM
Valerie
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