Have you ever had a recipe that started off as one thing but then slowly morphed into a different form? Usually when this happens for me it is because I am somewhat lazy, er efficient that is… That is what happened to my eggplant parmesan recipe. It started off as fancy individual stacks of goodness,…
Parsley Pesto
With all of the parsley still in my garden (!) I’ve been working on ways to preserve this year’s harvest. I’ve made and frozen a bunch of chimichurri, I’ve given a bunch away, I’ve added it to salads like crazy and there is still a healthy and prolific row living in the garden. This delicious…
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