FoodFash

Adventure Begins in the Kitchen

Roasted Eggplant

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Goat Cheese Stuffed Eggplant

Would it be so wrong to create a recipe, document said recipe, enjoy the heck out of it, but not post it? Because that’s what’s happening here.  I made a delicious concoction of caramelized onions and goat cheese.  And I fell in love with roasting eggplant slices.  But…

Sliced Eggplant

I just can’t post a recipe that is SO time consuming to make and only feeds the mouth of… one.  And I’m not sure how I feel about the fact that I took down an entire eggplant, half a package of goat cheese, and a half of a caramelized onion on my own.

Roasted Eggplant

But what I am going to do?  Share how to roast eggplant slices.  Because after tasting the roasted eggplant there really wasn’t a need for any toppings.  The roasting process rids eggplant of its infamous spongy texture and brings out an amazing flavor I never knew existed.

Stacked Roasted Eggplant Slices

Array

Zucchini Ribbons With Almond Pesto

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Zucchini Ribbons with Almond Pesto

I’m years past the point of full-price Anthro shopping.  Unless I’m in the market for a Volcano candle, I B-line it to the sale rack.  I sift through too long skirts and too warm coats, but occasionally find the find of all finds.  Like the time I stumbled upon a $630 pair of Joie boots for $139 or the time I found the most perfectly fitting pair of shorts and bought them in every color.  Last weekend I found a different kind of a find.  A food blogger kind of find.  A slightly torn, heavily discounted Smitten Kitchen cookbook.

Zucchini Ribbons

When I brought the book home, I flipped through it page by page.  And as I flipped each page and read each description aloud, my eyes grew wide and my voice… little kid excited.  So excited that a friend may have suggested I re-read all of these recipe descriptions in front of the camera so everyone else could be as entertained by me as he was.

Toasted Almond Pesto

I must have tabbed a gazillion recipes – there were so many that appealed to both my healthified side and my butter-baking side.  I saved the butter-baking kind for later and started with the Zucchini Ribbons with Almond Pesto.  The almond pesto was one of the most wonderfully flavored things that’s ever come out of my kitchen.  Smoky almonds, tangy lemon, salty parm – serious goodness!  Topped with this pesto, I could eat zucchini ribbons for hours.  And I just might have done that.