One of Walter’s specialties is lasagna. He’s always made a great dish and it improved after our trip to Italy (and the many detailed notes we took while eating the food there). One of the things that make this lasagna so amazing is the fresh ingredients used in it especially the fresh homemade pasta noodles. If you are daring enough and have the tools, I highly recommend using them. It is ok if you don’t but it does make a difference.
In my early 20’s I lived in Slovenia. Since I am a big meat eater, some of my favorite food to go get was Serbian grilled meats. Cevapi (che-va-pee), also known as cevapcici (che-vap-chee-chee), were some of my favorite things to eat. They are like little sausage finger that are full of flavor.
We belonged to a CSA (Community Supported Agriculture) when we lived in Austin. At one point of the year, we got a TON of zucchini! I didn’t know what do with it. I just has so much! It was then I created this casserole. I know, I know. Casserole is something mom used to make in the 80’s. But trust me, this isn’t like her’s…there is not Campbell’s Soup used in this!
The holidays can be stressful, I know. Family and friends coming over. Some even staying with you. While I am sure most have their Thanksgiving staples, some of you might want to try something new, OR, this is your FIRST Thanksgiving and you want to impress! I am here to help you out with some of my favorite recipes from Oinkcooking, and others I’ve wanted to try, that will add to your turkey dinner and breakfast ideas for the morning after for those guest who spent the night. It’s all in one place so you are not jumping all over …