Last week I did not post on GMT. Not that I had no recipe. In fact I had cooked three different Indian dishes that could have potentially been blogged about. But, I was not able to take any picture...
This fresh side salad recipe, perfect for a potluck or cookout, uses lots of basil. Make it when basil is in full supply, in the garden or at the market, during the height of summer.
This recipe, from Charlotte Skelton's book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below.
A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this veggie-packed lasagna. Layer with noodles and a creamy blend of ricotta and mozzarella cheeses.
Five layers of Mexican-inspired delights are topped by a layer of vegetables, then smothered in cheese and garnished with black olives. The vegetables may be varied according to taste.
