I cannot believe it is Labor Day. I am convinced there is a time warp acceleration between Memorial Day and Labor Day. I’m sitting here in disbelief and reluctant to accept that autumn is near. We had a fun surprise last night. My son came home with two of his college roommates for dinner. We enjoyed delicious grilled burgers, homemade cole slaw, and fries. My husband is the master griller so all the credit goes to him for grilling-to-perfection our medium rare burgers. We served the burgers on Brioche buns. I prepared the toppings that included: caramelized onions, bacon, and guacamole. We made chocolate chip cookies for dessert and to send home with the boys.
Today we are back on the Empty Nester Food Project. It was my turn to pick a recipe. We are enjoying a delicious vegetable lasagna that includes: zucchini, eggplant, spinach, and Kalamata olives. The lasagna has both a red sauce and a cream sauce. The red sauce was made with crushed tomatoes, garlic, and basil. The cream sauce was made with cottage cheese, heavy cream, garlic, and parmesan cheese. We are looking forward to this new recipe.