Tuesday, August 30, 2011

Eggplant Parmesan, Roasted Broccoli, Peach and Blueberry Cobbler

Dinner 8/30

Eggplant Parmesan

Roasted Broccoli


Peach and Blueberry Cobbler

It's the first full week back at high school for the kids, so we're revisiting an old favorite of our daughter's -- Eggplant Parmesan (recipe). Rounding out the plate was broccoli -- tossed with olive oil, salt & pepper and roasted at 450F for 15 minutes.

We're knee deep in local peaches (that did not come from a can, nor were they were put there by a man, in a factory downtown*) so we made a quick crumble with the addition of some lovely blueberries -- mixed with a pinch of cardamon and a squeeze of lemon juice. The topping was a 2:1 mix of all-purpose flour and whole wheat pastry flour, along with oatmeal, brown sugar, cinnamon, salt and Earth Balance rounding it out.

* I apologize in advance for the earworm.

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