at home with ann

This recipe was kind of, sort of, inspired by Tyler Florence.  In the midst of one of the many feeding sessions during the day, I turned on Food Network.  Tyler's Ultimate was on, he was making a roasted salmon over ratatouille, and it looked delicious.  It used to be that Colin would ignore the TV when he was eating, because, you know, eating is his favorite; but now he'll fling himself back to look around and smile at me.  This is adorable, and all well and good, but I'd really rather he focus on the task at hand, so my TV watching might need to be put on hold.  We just had salmon, and while I'm happy to eat it every week, I thought it would be good to try something a little different, so I picked up some haddock.  The summer squash and herbs were from the CSA, and they were fresh and delicious.  The Saucy Squash is really just a tomato sauce with summer squash, zucchini, tomatoes and basil.  I'm using the leftovers to make french bread pizz...

This lasagna is filling, creamy and delicious.  Sometimes you want to go all out with cheese, in which case try the Classic Lasagna .  Other times you want to try something a little different, and this recipe, while still Italian comfort food, won't put you straight into a food coma.  I used zucchini, yellow squash, baby bella mushrooms and onions for the vegetable layer, but feel free to use whatever you like or have aging in your vegetable drawer.  Ever since the Mushroom Millet Bowl , I've been loving mushrooms.  They add an almost meaty consistency to this sauce.  I really liked this lasagna, and Jon said he did too, although he added a healthy sprinkling of Asiago cheese to the top of his.  The only thing I would change for next time would be to add fresh basil to the tofu spinach mixture, almost making a spinach pesto.  Will report back when I do! Vegetable Lasagna inspired by Daily Garnish Ingredients: 3 medium zucchini 2 medium ye...

I mentioned yesterday that in addition to the Polenta Packets, we also grilled up a bunch of vegetables to eat this week.  Grilling vegetables is one of the easiest things you can do with a grill, and they are delicious.  I sliced up an eggplant, zucchini and yellow squash, and marinated them in Italian salad dressing.  You can marinate in anything you like, but I would say at least a little olive oil, vinegar, and salt and pepper. I peeled strips into the skin of the eggplant and sliced into about 1/4-1/2 inch rounds.  The zucchini and yellow squash were a little small, so I sliced those lengthwise so they wouldn't fall into the coals.  A few of the zucchini threw themselves through the grate onto the coals anyway, but that was likely due to the tong technique of the griller.  The griller was not me. Grill the vegetables over medium or high heat a few minutes each side, or until they have nice marks and have softened.  Return to the dish you used...