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
