I’m still a fan of the idea behind this dish (basically a stuffed pepper using bolognese sauce as the base for the stuffing), but I haven’t quite mastered it yet. We had something similar at John J. Jeffries, a restaurant in Lancaster. I decided to try to recreate it, but with a healthier spin. It was decent, but there were flaws – not enough sauce, and the steps to make it healthy ended up sacrificing flavor. I’ll keep at it!
Monthly Archives: September 2013
I’ve been clean-out-the-fridge cooking a lot lately, and knew I would have to do so for dinner when we returned from a long weekend in New York, New Jersey. We really didn’t have a lot in the house – lettuce. A few slices of bacon. Some anemic looking grapes. A lot of whole wheat bread.
One thing, though, that we are never lacking during this time of year (thanks to my garden and our CSA) is fresh tomatoes. So BLTs made sense, but I didn’t have quite enough bacon to stretch it into two sandwiches. Hence this combo was born to add more protein.
I love salads topped with tuna, and like to experiment with different ingredient combos. Here’s a good one I made up that has an Asian flair to it. The picture’s pretty weak (it’s of the leftovers), but hey.