Thank goodness for leftovers.
That’s what I was thinking as I devoured this for lunch today.
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I nailed this, guys.
The assignment was to eat more veggies, right? I wouldn’t go substituting these fritters for fresh greens every day of the week, but a little indulgence (read: oil) once in a while is never a bad thing! Also, they’re damn tasty. This is another one of those “happy accident” meals. When I began preparing dinner, I had no idea my vegetable rollatini would turn into a baked pasta-less lasagna. As I was grilling the veggies, I realized that they were all either too short or too thin to reasonably wrap around the filling. Instead of assembling rollatini that I presumed would fall apart almost immediately, I layered everything in a large baking dish. The result was a substantial and filling vegetarian dish that I’m certain will be making the rounds in our meal rotation. First, and perhaps most importantly, this is Tasty Retreat’s 100th post! I started this blog right before my birthday last year, and I’m so thankful that I did. Not only has TR given me a place to chronicle my kitchen triumphs and disasters, but it has proven to be a cathartic release for everyday stress. I love writing here, and I hope to continue as long as possible. Additionally, yesterday marked my one year anniversary living in New York City. Things are going well, thanks for asking, and we don’t plan on ending the relationship any time soon. Fear not, John is very supportive. And last, but by no means least, I recently accepted an internship that I’m hoping (fingers crossed) will lead to some amazing networking opportunities. I’m still searching endlessly for a full-time paid position, but for now, I’ll network my tuchas off and hope someone likes what they see. First stop? Food Network’s Atlantic City Wine and Food Festival. It’s only a week and a half away, and I’m so thrilled to be a part of it! Continue reading Zucchini Fries (and some good news) |
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