We're basically Martha Stewart. If Martha Stewart had a budget and an appreciation for wine. We try to stick to mostly veggies and mostly local.
today, in the world of Smashley creating recipes in the grocery store aisles: complete veggie lasagna (gluten free) (unless there is gluten in cheese)
sliced eggplant- I roasted it for about 15 min @350f before
sliced zucchini
portabella mushrooms, sliced
spinach
tomato sauce (I used garlic and onion)
cheese
repeat
I cooked it for about 30 min at 380F and then broiled for a tiny bit. It tastes really good. I paired it (for Matt-t’s benefit) with a glass of Sawmill Creek dry white wine (yes I am ghetto)
