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JEANNE’S MEXICAN LASAGNA (vegetarian/vegan version)

JEANNE’S MEXICAN LASAGNA (vegetarian/vegan version)

This was fun to put together.  We love Mexican cuisine and when I received this recipe from one of my Galley Peeps, Jeanne, I thought it would be the perfect dish to prepare in my Omnia stove top oven. The fact that it is vegetarian made it the perfect fit for our current dining life style.  As Jeanne mentioned in her note to me, you can also make it vegan if you wish by swapping out the cheddar for a…

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FRESH DIGBY SCALLOP and GRILLED CORN CEVICHE

FRESH DIGBY SCALLOP and GRILLED CORN CEVICHE

Fresh is the name of the game here in the galley today.  Our local market just got in some fresh (never before frozen, or soaked in sodium tripolyphosphate) Digby scallops all plump and juicy.  Some green tomatoes and farm fresh corn on the cob came together to produce our supper tonight. I was feeling a little oink-ish and bought a whole pound of the little sea jewels planning on serving them as a main course although you could easily get…

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FRENCH ONION MUSHROOM BREAKFAST WRAP

FRENCH ONION MUSHROOM BREAKFAST WRAP

More French Onion and Mushroom? You betcha! Last one, I promise, but isn’t it amazing how something so tasty, so easy can be transformed into so many delicious meals? This time I used it for breakfast. Simple, tasty and quick.  In the time it takes you to fry an egg. Bang! Breakfast is on the table. FRENCH ONION MUSHROOM BREAKFAST WRAP 4 servings what you will need 1 cup of French Onion Mushroom mixture (recipe here) 4 eggs cooking oil…

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