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The high heat of the pan roasts carrots until they darken and caramelize. The best way to attain this is to not crowd the pan. They can be snug and cozy, but not overlapping. Each side of the carrot needs direct heat. Either work in batches or pull out a second pan to make this dish come together faster.
Italian Panettone bread is cubed, lightly toasted and tossed with roasted Brussels sprouts, onions, pears and bacon if you so choose. This lovely bread salad is a dramatically simplified version of this Panettone Panzanella recipe from Epicurious.
Imagine a slab of grill marked eggplant slices with a little Parmesan surprise inside. Salting the eggplant before cooking will mellow any of the bitter taste.
Sprinkle on salads, side dishes or casseroles for extra crunch, a touch of protein and a ton of flavor.
A crusty golden coating of Parmesan makes tofu crave worthy. Deep in my heart I wanted the cheese to overpower so much that you would barely taste the tofu. Alas, this is not the recipe that turns tofu into cheese. However, I like to think it gets pretty darn close!
