The Foodist: Homemade Rosemary Lasagna
I decided that I wanted to try to make a lasagna as much from scratch as was possible. I made the tomato sauce, ricotta, mozzarella, and cottage cheeses, and homemade lasagna noodles. The tomatoes and herbs came straight from the garden and the canning pantry. It was so good.
The Foodist: Wilted Swiss Chard with Apricots, Pine Nuts, and Bacon
This wilted chard dish is packed with nutrients, flavors and surprises! Sweet and tangy!
The Foodist: Gnocchi with Creamed Eggs and Black Truffles
This is a sparkling and beautiful gnocchi, cream and egg dish with truffles and green chives.
The Foodist: Savory Garden Polenta
This warm and cheesy fresh herb polenta is a crowd pleaser! Fresh or fried it warms the spirit, soul, and body!