I’ve had some long days lately, specifically Wednesdays. Each Wednesday, I work from 8-5 then have yoga class from 5:30-7, meaning I leave the house around 7:30 a.m. and get home close to 7:30 p.m. It makes for a long day.
To help me out, sweet Husband has been cooking dinner while I’m at yoga and serving me when I get home. It’s been heavenly!
This week, he prepared a delicious meal mostly with veggies from our local market.
We had a simple salad of romaine lettuce, purple onion, banana peppers, and cherry tomatoes with a lemon, capers, and olive oil vinaigrette (I made the dressing because I like to help).
To accompany the salad, Edmond prepared Involtini di Melanzana (eggplant rollups is my loose translation). He used this recipe from his hero, Mario Batali. It was delicious and ever so sweet of him to think of me. A perfect post-yoga, vegetarian meal full of local ingredients.
Local Ingredients Used:
- onion
- banana peppers
- cherry tomatoes
- eggplant
- eggs
- rosemary (Edmond added this to the frittata because it’s my favorite–see, so sweet)
Dinner is served
If you’re an eggplant fan, give it a whirl.
