Totally Roasted Eggplant Rollatini

Why is this a Foodgasm?

You may remember, not too long ago, that I made Totally Roasted Eggplant Parmesan. Well I had one more large eggplant from the garden, a straggler. So what do you think I did? I took this classic to the very next level by roasting the eggplant and making Eggplant Rollatini! That would mean that I roasted some gorgeous eggplant spooned in a cheesy magical mixture rolled it up and covered them is some lovely roasted tomatoes.

This is a beautiful and rustic looking Italian dish. It looks more rustic and beautiful than the fried version. So you not only get a prettier plate, but you are saying bye-bye to all the calories and fat involved in frying!

Win-win guys- total win win. That is what I am all about!

A nice Greek inspired side: Spinach orzo topped with feta

Why is this a Foodgasm?

There are some Greek classics that I just love. I'm not talking about literature or democracy...I'm talking Greek food. A staple in my home growing up was spanakopita aka spinach pie. Savory, salty crunchy and creamy: this was my favorite. Especially the way my grandmother made it, with some rice inside. It is basically phyllo dough filled with spinach, onions and garlic, sometimes with rice.

This is sort of a deconstructed take on the classic spinach pie. Some orzo topped with roasted garlic, onion and sautéed spinach and brightened up with some lemon juice all covered in some crumbled feta cheese. It's vegetarian, delicious and satisfying!

PS- I HATE looking in the ingredients when following a recipe's instructions, let me know if you like this new formatting and if it helps.

Lite Comfort Foodgasm: Broccoli, Cheese and Pasta Casserole

Why this is a Foodgasm? Come on, anything with pasta and cheese is comforting.  This has the added bonus of broccoli and this is also a lite recipe so goodbye guilt, hello foodgasm! Also great for kids since I put the broccoli in the food processor!

This is a 6 point foodgasm! (Recipe yields 7 servings)

Spicy Italian Sausage with Caramelized Onion, Fennel, and Basil in a White Wine Reduction

While I write this blog, I am actually eating this Foodgasmic creation....really helps for inspiration!  I have never cooked with fresh fennel before (aka anise) and I just knew I had to pair it with Italian sausage!  This was easy, quick and a true foodgasm. About 25 mins to Delicious town!  All aboard!

Why this is a Foodgasm:
Wine and porkfat together make magic!  Then add the unique flavor of fennel and the sweetness of caramelized onions, well you got an orgy of fabulous flavors!

What you need:
3 HOT (or sweet if you prefer) Italian Sausage links
1/2 bulb of fennel (cored)
1 large onion (slices)
1 orange bell pepper (slices)
2 tbsp EVOO
1/2 cup white wine
5 Large Basil Leaves
Salt and Pepper to taste

How to make it:
In a frying pan on Medium-High heat add EVOO and fry sausage, once the outside is browned add the onion, bell pepper and fennel slices. Saute until onions are a golden caramelized color (about 10 mins). Move to Medium-Low heat, add white wine and Basil....just take a whif.  It smells soooooo good!  Let all the sausage dripping and wine intermingle into a delicious sauce and let it reduce for about 5 mins. Serve over your pasta of choice, sprinkle with parmasean and ENJOY!!