This week's recipe of choice is a veggie ricotta casserole. It is stuffed with fresh spinach, fresh basil, zucchini, garlic, and scallions. As an interesting twist, it is made with a parmesan and rice mixture rather than bread crumbs, making it not only vegetarian, but gluten free. Of course, the slice of toasted bread somewhat negates that.
Thursday, August 13, 2009
Bon Appétit
This week's recipe of choice is a veggie ricotta casserole. It is stuffed with fresh spinach, fresh basil, zucchini, garlic, and scallions. As an interesting twist, it is made with a parmesan and rice mixture rather than bread crumbs, making it not only vegetarian, but gluten free. Of course, the slice of toasted bread somewhat negates that.
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Recipe please! Oh I would love to have the recipe. Tina
ReplyDeleteHaha, I will email it to you :)
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