At the risk of overusing the word “fresh,” I introduce my latest idea – quick recipes that are healthy, organic, and easy. They’re so simple, in fact, that trying to create a step-by-step, measured recipe seems to defeat the point. Think of these more as flavor combinations, everything is to your taste and portion–I’m just suggesting a way to throw things together.
Today’s Fast & Fresh – Tomato, Eggplant, and Ricotta Pasta. Toss roasted eggplant, balsamic marinated tomato pieces, and ricotta together with your favorite wheat pasta. This is especially easy if you made my Fresh Eggplant Parm and have leftover roasted eggplant and tomatoes. The tomato and ricotta should create a nice little sauce on their own, but a drop or two of olive oil over the pasta will also taste great. Top with a bit of sea salt, and you’ve got yourself a healthy, hearty, veggie dinner! Enjoy!
Recently my friends had a nice laugh at my expense because I have never had Chicken Parmesan. In my defense, I don’t come from a city with a lot of local Italian restaurants. And even since moving up north, ordering what looks like a chicken strip (or its eggplant equivalent) with a drop of cheese and marinara on top instead of lobster ravioli or penne alla vodka seemed like a bad life decision.