SKILLET EGGPLANT PARMESAN

with fresh mozzarella, panko & garlic-basil capellini

• 1 t G&G's Sage Advice spice blend

• 1 lb eggplant, dice into 1” pieces

• Tomato Sauce Starter: 3/4 c diced tomatoes, 3/4 c Frik & Frak tomato sauce

• 1/2 c panko

• 1/3 c parmesan

• 4 oz fresh mozzarella

• 1⁄4 c parsley

• 6 oz Pasta Mami capellini

• 1⁄4 c basil

• 1 t garlic

PREHEAT OVEN & PREP VEGGIES

• Preheat oven to 425°

TOAST PANKO

• In a large ovenproof sauté pan, heat 2 Tbsp oil over med

• Add panko and toast, stirring often, for 3–5 min or until golden brown, then remove to a small bowl and wipe pan clean

• To panko, stir in Sage Advice spice blend, parsley, all but 1 Tbsp parmesan, salt & pepper

COOK EGGPLANT

• Sauté eggplant (work in batches if needed), salt & pepper, and cook 5–7 min to brown

• Add Tomato Sauce Starter to eggplant and stir to combine

• Dot with chunks of mozzarella

• Sprinkle panko over top and drizzle with 2 tsp olive oil

• Bake for 20 min or until bubbly and eggplant is tender—cover with foil if it browns too quickly

COOK PASTA

• Bring a large pot of salted water to a boil

• Slice basil

• Once boiling, add capellini and cook 2–4 min or until al dente, then drain

• Toss capellini with 1 Tbsp olive oil (2 Tbsp), garlic & basil 

GARNISH & GATHER

• Serve pasta topped with eggplant parmesan & garnish with remaining parmesan

Corn Casserole

 a family recipe from Jane Jayne

2 cans creamed corn

3 eggs, beaten

1 lb sharp cheddar cheese, shredded

4 tbsp oats

1/4 cup butter, melted

Salt & pepper to taste

Combine all ingredients and place in greased casserole dish. 

Bake 1 hour at 325. 

Cream Biscuits

How To Make Cream Biscuits

Makes 8 biscuits

Ingredients2 cups all-purpose flour - 240 grams
2 1/2 teaspoons sugar - 
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/4-1/2 cups heavy cream

Instructions

1. Prep and preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8x8-inch pan. Preheat oven to 425°F.
2. Mix the dry ingredients: In a medium bowl, whisk together dry ingredients until combined.
3. Add the cream: Pour in all but 1/4 cup of the cream. Stir until the dough is shaggy, then add the remaining cream and stir to combine.
4. Knead the dough: Turn the dough out onto a well-floured work surface. Knead the dough for about 30 seconds, just until it all comes together.
5. Form the dough: Shape dough into a rectangle, about 12 inches long and 4 inches wide. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan.
6. Bake: Transfer the pan to the oven, and bake for 15 to 18 minutes, until golden. 

Spinach Lasagna

Make sauce

28 oz canned tomato
1 onion
5 tablespoons butter

Chop onion. Add all ingredients to sauce pan and let simmer 45 minutes.

Make filling

Large bunch of spinach (or kale)
8oz ricotta
1 egg
salt & pepper

Sauté spinach or kale to wilt. Squeeze out excess water and chop. Mix with egg and ricotta. Add salt & pepper.


Layer



Cover with aluminum foil and bake at 400 for 30 min. Remove foil and brown top for another 5-7 min.