Tasty Tuesday

Today was awesome! I got kids to try eggplant by making eggplant rollatini. What I did is mixed ricotta cheese with shredded sautéed summer squashes, some Parmesan cheese, and a couple eggs. Then I put the cheese mixture on eggplant slices that had been boiled for a few minutes and rolled them up. Then I put them in the pan with sauce and shredded cheese on top! Baked them for about 40 minutes at 375 and they were done and delicious! Also, with the extra cheese mixture I put it in a couple peppers and made them into stuffed peppers!

Then two of the interns Mary and Heather made pizza muffins which were fabulous! We had so many fun items today, it was great!

The garden was also pretty giving this morning with a few more peppers, eggplant, and summer squash.

The Eggplant Rollatini

The Stuffed Peppers

Pizza Muffins!

Rainbow Swiss Chard from Amy’s Garden
(before it was cooked)
After it was cooked

The Salad Bar
Blanched Green Beans with olive oil and lemon juice

Summer Squash Slices

Watermelon Wedges & Cucumber Slices

Cherry Tomatoes & Honeydew with Pineapple

Garden Green Peppers & Romaine Lettuce


Quote of the Day
“I really liked the eggplant, my sister who doesn’t like eggplant even liked it when my mom sliced it up for her and didn’t tell her what it was.” I love responses like these, it really warms my heart 🙂

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