Sauce, cheese, and pasta free Lasagna!

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I am having trouble keeping up with the tomato eating from the garden and I cannot let them spoil, so I decided to try a lasagna with fresh tomatoes from the garden (replacement for the sauce).

I roasted thin sliced eggplant in the oven first, like I normally do. Just drizzled it with a little garlic macadamia oil, kosher salt and pepper. I layered the roasted eggplant slices, fresh sliced garden tomatoes, fresh large basil leaves, sliced onion rings, and thinly sliced garlic cloves in an 8×8 glass baking dish. I’d sprinkle with kosher salt and pepper, and drizzle with garlic macadamia oil every now and then. If I’d had a larger eggplant, I would have made a 9×13 batch, and definitely will next time.

We couldn’t get over how awesome it was, sans the sause, cheese, and pasta. I was tempted to add a little fresh grated parmesan, but thought I’d give it a chance without first, and it in no way needed it. It really is amazing how wonderful things taste when they aren’t drenched in heavy sauces and other unnecessary ingredients. Being able to taste the real flavor of a food is something I’ve come to truly enjoy.

When I took it out of the oven Seth said “that’s all there is?” We ate the entire dish-ooops!

Lemon Balsamic Roasted Sprouts

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Mmmm, mmmm, mmmm.

I roasted brussels sprouts again, weeee! Did I mention they have truffle salt (aka, crack!)?

Lemon Balsamic Roasted Sprouts

  • Halved or quartered (if large) sprouts
  • Garlic macadamia oil
  • Truffle salt
  • Juice of 1/2 a lemon
  • Roughly 2 TBSP balsamic vinegar

I washed and trimmed the sprouts-FYI, sprouts are very, very buggy. Even if you buy them pre-washed and cleaned, I guarantee if you cut them in 1/2 you’ll find worms or bugs. Almost every time. Then I tossed them lightly in garlic macadamia oil and sprinkled with truffle salt.  I popped them in the oven to roast at 425 degrees for about 20 minutes until browning.

I took them out and tossed them in a bowl, squeezed the fresh lemon over top, and drizzled the balsamic vinegar.

Next time, I’ll be making a quadruple batch.

Thursday Thoughts

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Worry retards reaction and makes clear-cut decisions impossible.

–Amelia Earhart

P.S. Let’s file this under the “mom’s are always right category,” who regularly reminds me that worry accomplishes nothing.

Signature LLL Salad

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Seth suggested I name this the “LivingLikeLinds” salad, because I make it at least once a week, if not twice, and have been doing so for almost a year.

  • Organic herb lettuce mix
  • Cilantro
  • Tri-color pepper rings
  • Avocado
  • Black olive
  • Red onion
  • Kosher Salt
  • Black Pepper
  • Olive oil

I throw the lettuce in a big bowl and cut it up for ease of eating. Then I add a ton of fresh chopped/milled cilantro, tri-color mini bell peppers quickly sliced into rings, diced avocado, rinsed black olive, and diced red onion. Then I season generously with kosher salt and black pepper, and a light drizzle of olive oil. Toss, and inhale 🙂

This salad is so flavor, and incorporates all the colors you need in a day from vegetables in one meal: purple, red, yellow, orange, green (isn’t it gorgeous?). This is definitely a recipe for those individuals that have an aversion to black olives or avocado, as the tastes meld perfectly. Trust me!