Amazing Lunch

Snow! I figure if it's gonna be cold, it might as well be snowing. But there are repercussions, especially for the family with school-aged children: the snow day! Alas, I have no vacation time, otherwise I would have played hooky today. As I had to work, and the boys, who go to school in Columbia, had to taken up there before the big snow hits later,  I had to do the lunch hour shuffle today. Abbey, who was at home staying with Olivia enjoying the day off, hit me with a delicious to-go lunch to enjoy in my office.

Just look at this lunch!  Wedges of revamped farinata, more the consistency of flatbread than a pancake (Go Abbey! one step closer to Phase one pizza!); cubes of pan-browned Hallumi; a delicious baba ghanouj, and a spinach salad with a spicy vinaigrette. As we agree, the secret authentic flavor in this mediterranean-inspired lunch is the sumac, sprinkled on the farinata whilst still warm which gave it an aroma straight out of my favorite Lebanese eatery. I'm really enjoying it. Thanks, honey!

Eggplant Lasagna

I based this recipe, at least conceptually, on Kalyn's Kitchen zucchini lasagna. I thought that was a great idea (if you happen to have some HUGE zucchini laying around). What I did have was eggplant. So, after slicing it thin, grilling it on our handy dandy cast iron grill, I layered the eggplant with a homemade tomato mushroom sauce, part skim mozzarella, and a blend of ricotta, eggs, and spinach. After baking at 400 degrees F for half an hour, your eggplant lasagne ought to be ready. My rule for done-ness is this: the cheese must be bubbly and lightly browned on top.