Antipasti, anyone?

This weekend I went on a bit of a cooking frenzy so that we would have tasty foods for eating cold as part of our lunches and/or light dinners. I made:

• vegetable pancakes, this time with the addition of mustard seeds and (mumble) Spike seasoning
• a variation on eggplant agrodulce in which I added chopped red pepper and a handful of raisins to the baking dish along with everything else
• summer squash peeled with my thrilling new serrated peeler; sliced lengthwise into 1/4" slices; brushed with olive oil, minced garlic, and ground chipotle; and roasted at 425° until soft and toasty

We also got some nice cheeses to go along with. I packed S. a lovely lunch today of a little stack of the pancakes, a pile each of the eggplant and the squash, and a wedge of Pyrannees black pepper cheese. I had a sandwich myself, with the eggplant and some fresh mozzarella in a toasted whole-wheat pita. Good stuff.

Comments

[Snarky]

The cheese was quite excellent and very creamy. I was actually kind of surprised that it was a cow's milk cheese, given the name.

[Jeanette]

That serrated peeler looks great. And so does the rest.

[Jeanette]

That serrated peeler looks great. And so does the rest.