Menu ideas and recipes for eggplant, broccoli rabe, black sea bass, vermilion snapper, bok choy, cauliflower and cinnamon
The best eggplant parmesan
Yes, I’ll say it. This is the best eggplant parmesan I’ve ever made. This Washington Post recipe broils the eggplant slices instead of frying them, cuts back on the cheese, and adds a bread crumb mix to the top for a fried feeling.
On the side, sautéed broccoli rabe, the perfect bitter, bold, green vegetable for eggplant parm. I cooked mine with onions, garlic, red pepper flakes, and grape tomatoes—even better when you have them, slow-roasted grape tomatoes.
We enjoyed baked fillets of black sea bass with a basil pesto, parmesan and panko bread crumb topping, one of my go-to recipes.
The other fish on last week’s menu: baked vermilion snapper. A few minutes before the fillets were done, I poured Vietnamese scallion sauce over them. Really good.
Bok choy and cauliflower
On the snapper’s side, steamed baby bok choy topped with toasted sesame seeds and a lime, Sriracha and sesame oil sauce.
Another veg from last week: Rachael Ray’s tasty cauliflower leek purée.
Cinnamon coffee, yes!
The coffee chat consensus this week: we love cinnamon in our coffee. Sprinkle it in, swirl a cinnamon stick around the mug, or add it to the filter along with the coffee—that’s what I did this morning, not as much cinnamon flavor as the other methods but smells great while brewing. I sometimes get my cinnamon fix in the gingerbread coffee syrup I add to my coffee, but I’m out of it right now.
Now, go make something good in your kitchen!
Creative Commons licensed photo by Alesia Kozik via Pexels