Thursday, June 05, 2003

Dinner 6/4

Eggplant Parmesan*

Grilled Asparagus
(blanched, then marinated in soy, balsamic vinegar and olive oil, then grilled)

Bread Sticks

* used the recipe from the '92 classic "Splendid Table: Recipes from Emilia-Romagna, The Heartland of Northern Italian Food" by Lynne Rossetto Kasper

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