We went to the market this morning and got some really great things. The eggplant was phenomenal looking, so I got some and I am excited to see what I come up with for it.
When we got home I made some more pesto, vegan of course, so I could have it in the fridge for future dishes. Then I made Cassi and I a lunch platter just for fun.
For Lunch: We had grilled baguette slices with heirloom tomatoes and basil with extra virgin olive oil, salt, pepper, and a dash of dried oregano. Along side that I made an olive tapenade. It was my first time making this and I was impressed with how it turned out. I just took some kalamata olives, some green olives, a couple of artichoke hearts, roasted garlic I made some black pepper and that was about it. Next to that I roasted some garlic cloves. And finally I grilled some tofu until it was crispy and seasoned them with a dry Italian herb blend. It was really good, very healthy and looked fantastic.