We used our eggplant in eggplant parmesan Monday night. Baked the eggplant after breading with milk and herbed breadcrumbs, then layered with sauce and cheese and baked again.
Another recent highlight was the parsnip soup Tim made. Tim's innovation of slicing celeriac into matchsticks and parboiling them, then adding them to sauteed greens, was discussed with Marcia and Laura, but I thought deserved to be shared generally.
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