Baked Stuffed Eggplant

Today I am using the eggplant that I found at the farmers market in Westminster earlier this week.  For this recipe I wanted to go in a different direction than a traditional parm while still sticking loosely to the same theme.  I’m not really sure if this is more of an eggplant parm or a lasagna, but it is delicious. Because these eggplant are long and narrow I decided to cut them lengthwise so I would have a nice platform for the stuffing.  Three of these medallions along with a helping of pasta is a satisfying lunch for any day.

 

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Farmer’s Market

Living Local

I have recently heard of the Westminster Farmer’s Market.  This Friday I decided to check it out for the first time.  For such a small community I was surprised to see just how many farms were represented.  I would highly recommend anyone who has never been to a farmers market to check one out.  It is amazing to see the wide variety of products available that go far beyond any mass-produced supermarket varietals.  Something as simple as a tomato can become a work of art that tastes equally amazing, plus the freshness of something picked the same day simply can’t be beat.  I ended up getting a half dozen Japanese Eggplant from Woodland Ridge Farm. I’m looking forward to some baked stuffed eggplant later this week.

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Beef Tenderloin with Red Wine Reduction

Fillet

Fillet Mignon, Beef Tenderloin, Wellington, no matter how you cut it this is one of the highest quality cuts of meat available today in any restaurant.  Though personal tastes may very on what the “best” cut of meat is, tenderloin easily earns itself a spot on many menus around the world.  The thing that sets beef tenderloin apart from the other cuts is that it is fork tender and quite literally melts in your mouth.

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