My version of home-style hash inspired by Indian ‘Baingan Bharta’ made with roasted eggplant cooked in spices and aromatics.
Roasted fennel tossed with segmented oranges, Italian Castelvetrano olives and a delicious vinaigrette is a delicious ode to Springtime and classic Italian flavors.
An easy no-bake French dessert, similar to an Italian Panna Cotta, made with fruit purée and less cream.
Roasted potatoes are a hit, maybe one of my favorite way to eat potatoes.
An unexpected ingredient makes this bbq sauce unique and delicious.