Monday, July 27, 2009

Tofu Piccata, Grilled Eggplant, Stuffed Pattypan Squash

Dinner 7/27

Tofu Piccata

Grilled Eggplant

Stuffed Pattypan Squash

The well documented Tofu Piccata (adapted from Candle Cafe) joined tonight by a stuffed pattypan squash from the farmers market.

The squash were steamed for 10 minutes, the top was cut off and the insides scooped out with a melon baller. Then a mixture of the scooped out squash, sauteed mushrooms, breadcrumbs and seasonings were put inside and baked for 15 minutes @ 350F.

The eggplant was cut lengthwise, brushed with olive oil, seasoned with salt and pepper and grilled until pretty grill marks showed up. ;)

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