Easy Eggplant Bolognese

Bolognese

There’s a restaurant in Chico called Crush that makes a rockin’ Bolognese sauce; thick, rich, and meaty.  When we visit this restaurant they are happy to serve their scrumptious sauce over veggies rather than the standard pasta and it’s mouthwatering good.  In an attempt to recreate this yummy dish and with the abundance of eggplant that I have thanks to my awesome CSA, I decided to make a fast and easy version of this meal!

My easy Bolognese turned out way yummier than expected for the little amount of work that went into the actual preparation and my family is already requesting that I make it again – like NOW!!  I hope you all enjoy!

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Roasted Eggplant Stacks

Roasted Eggplant Stacks

I had NO idea what to call this dish so I’ll blame my creativity lapse on my lack of brain power thanks to finally finishing the Family Cookbook, therefore;  all I could come up with was Roasted Eggplant Stacks, which is admittedly a lame name but it does the job. The dish tasted super yummy so that’s all that really matters, right? What’s the Shakespeare line? “What’s in a name…”

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Stuffed Eggplant and Crispy Baked Okra

okra

Ever wonder what the heck to do with okra?  I personally do not like the slimy stuff unless it’s well, you know, breaded and fried… With that not being an option I have just avoided the vegetable altogether until my friend at Norcal, Katie D. advised me how to make it and now I have a new found affection for the stuff – and I hope you will too!  I recommend that you double or triple the recipe because my kids were eating them like popcorn and I almost did not get any at all!!  We also made the yummiest stuffed eggplant that I highly recommend trying – take advantage of the summer veggies while you can because fall is just around the corner!! [Read more…]

Paleo Party for 10

It was a Paleo Party!  On Halloween evening we fed a party of 10 – 6 adults and 4 kids – an amazing paleo feast.  John grilled sirloin and hamburgers seasoned with sea salt, pepper, and a grill seasoning mix from Trader Joe’s (find with the rest of the spices across from the nuts).  He also grilled chicken legs seasoned with a little sea salt, pepper, and fresh lemon juice, as well as bell peppers and eggplant basted with olive oil.  The salad was a lettuce mix from the farmers market, chopped apples, sundried tomatoes, slivered almonds, olive oil, balsamic vinegar, and topped with crumbled goat cheese.  I made a butternut squash “mash”.  I pressure cooked the squash for 12 minutes mashed it with organic butter, sea salt, cinnamon, and a pinch of ground ginger.  We also served cold shrimp with lemon and cocktail sauce.  Our not-so-paleo visiting family didn’t even look around for the missing french bread!  Mission accomplished. : )