I like a good cooking adventure. Every other week we receive a box of seasonal fruits and vegetables from local farms. If you live in Southern California check out Hello Harvest.
When the kids bring it in, we put it down on the floor and they tear into the fruits and veggies like it was a Christmas box filled with candy. Snapping off pieces of cauliflower, crunchy grapes, berries.... Each week it poses a challenge to me. I do not have much of a history cooking vegetables. We would often make steak and potatoes and then after a few bites realize we never made the brocolli. I would hate to know how many heads of lettuce while bought with good intentions have rotted in our crisper. So, I see what's been delivered and go to epicurious to see what we can make.
This week we received two lovely eggplants, basil, strawberries, apples, zucchini, melon, spinach and tomotoes. This is my first eggplant. We are making roasted vegetable lasagna.
-- We made the vegetable lasagna per a recipe from epicurious. Won't be sharing it. The kids ate out the eggplant and that's about it. It called for no boil lasagna noodles. Maybe I'm just use the boil ones. I thought the no boil were gross, kinda rubbery. Will never use them again. Sad, so much effort went into a dismal dish.