Eggplant is an amazingly versatile veggie and these stacks make quite an impression when plated.

You can make this recipe gluten free by substituting Arrowroot Powder or a gluten free flour in the sauce.

This dish works well alone or on a bed of pasta or greens.

ENJOY!

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Pasta! A staple in my household. I always have at least 6 packages on hand, both regular and gluten-free.

This Italian version of a traditionally French dish is loosely-based on a dinner my mom used to make when I was growing up.

You can also eliminate the Kite Hill Ricotta which makes it a little less decadent.

I hope you enjoy this dish and invite you to leave your comments below.

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I love soup. One of the reasons fall and winter are great times of year is that soup is almost always right! Even in Orange County, CA! I love pea and bean soups and have another recipe for Split Pea Soup on the blog but in this version, I use Trader Joe’s 10 Minute Barley in place of the potatoes and leave out some of the seasonings.

When making this soup, it is always about desired consistency. I used 8 cups of water/stock but you can always opt for more or less. It is all up to you and your personal preferences. I recommend starting out with 6 cups and adding more, a little at a time.

This soup can also be made in the crock pot and the dried, split peas can be soaked overnight to cut down on cooking time.

Any questions/comments, please let me know.

ENJOY!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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