What’s for Dinner?

That was the question yesterday morning at breakfast. At the F&P we don’t usually plan meals in advance with the exception of when friends are coming over and we’re the hosts. Usually, the most advance planning we do is looking in the fridge or freezer after breakfast and figuring out what we can come up with using what’s already there.

Going through the pantry, then fridge/freezer produced a package of opened lasagna noodles, fresh broccoli, frozen tomatoes from last year’s harvest, and a package of shredded cheeses that included mozzarella and provolone.  We bought a package of sausage and a container of ricotta cheese. After cooking, the pasta, sausage, and broccoli, and tomatoes were assembled in lawyers with the cheeses. Here’s the result.

Then, after cooking and serving.

Grenville baked a loaf of fresh rosemary-Italian bread – no store bought here, he made this loaf. It was delicious!

 

 

 

 

 

The best part – there’s leftovers of everything. That’s another thing we enjoy – NO cooking a second night.