The first slicing tomato finally ripened enough to make BLTs for lunch. My hubby loves a good tomato sandwich and had been eying them in the garden, anticipating the first one for the season.
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I have to admit, it sure hit the spot! I don't know what it is about it, but it sure is delicious.
This week, I had two eggplants that were ready for picking. Since they were long and thin, I thought of making a lasagna dish with them instead of pasta.
I made it just like I would have if using the noodles, layering them with sauce, ricotta, and the eggplant. I topped it with some Romano Cheese and baked it till done.
It actually came out quite tasty. I have two more that will be ready soon, and I will probably make that again.
Also, I took some chicken parmesan out of the freezer and added that to the dinner this week.
How are all of you doing keeping up with what the gardens are producing? This summer season has been very bountiful here in upstate, N.Y. Today, I have a ton of tomatoes that need to be processed. So, I will be in the kitchen canning once again.
Have a great day, everyone!
