We've been having some good luck in the kitchen lately. I mentioned to my Mom last week that we had a lot of eggplant and tomatoes from our farm share. As luck would have it, she came across a recipe for eggplant and tomato stacks that she sent our way. We tried it last night and it was incredible. I'm not a huge fan of eggplant, but I loved it in this dish. We made a number of modifications to the recipe, including omitting the zucchini since we didn't have any on hand, substituting dried oregano, basil, and parsley for the fresh herbs that the recipe called for, and reducing the amount of olive oil and cheese, but it was still delicious. If I ever own my own Italian restaurant, this is going on the appetizers menu. Full disclosure: I generally find Williams-Sonoma (the source of the recipe) a tad pretentious (we certainly didn't bake our stacks in a 12 in. cast iron fry pan ($120.00) as the recipe suggested), but a good recipe is a good recipe.
This morning, I decided to make omelettes. I started by sauteing some onions and fresh garlic in a little olive oil. As an aside, we've been getting fresh garlic from our farm share, and I'm completely hooked on it. It is so much better than the pre-minced garlic that we had been getting from the grocery store. I then added the eggs, some Monterrey Jack cheese, and some diced tomatoes to the onions and garlic. The end result was delicious. Omelettes are the casserole (or fried rice) of breakfast; you just throw in whatever ingredients that you can find and see what happens. The best omelettes tend to be the ones that have the least amount of planning, and this was no exception.