Monday, Memorial Day.
Burgers and Greek Pasta Salad.
Tuesday.
Chicken Cutlets with Zucchini and Bacon Tart.
I love having extra Pate Brisee in the freezer.
The filling was fried bacon and sauteed Zucchini mixed with Ricotta, Parmesan, and egg.
Leftovers made a perfect lunch!
Thursday.
Mozzarella in Carrozza with Tomato Soup.
The soup was Campbell's.
I have always wanted to make Mozzarella in Carrozza at home.
I had it once before at Three Girls Vegan Creamery.
Theirs was much better.
Lesson learned.
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