Eggplant Sticks with Babaganoush and Mixed Green Salad

We typically follow the rule that if it's breaded, it's automatically going to be delicious, and also tandemly bad for our health. Well the script was flipped on this one and we broke all the rules making a fried and breaded vegetable that turned out to be both delicious and somehow good for us...yeah I know what you're thinking...the twilight zone right...too good to be true. Well our taste buds will contest that it wasn't too good to be true, and we honestly just couldn't stop ourselves from eating healthy.

Ingredients / Vendor:

Eggplant / Madison's

Mixed Greens / Madison's

Panko / Saigon Market

Eggs / Heist Seafood & Poultry

Tahini / Dean's Mediterranean

Olive Oil / Dean's

Pita / Madison's

Recipe from Grandma's kitchen.

Double eggplant (eggplant strips and baba) means double happiness. Round it out with a simple salad, game over. Fresh makes it best.

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PROSCIUTTO WRAPPED CHICKEN W/ SCALLIONS & RICE

We've decided that almost all meats can taste amazing with the right salts and peppers. We thank Herbs & Spice and Everything Nice for this lesson. Their Washington Sea Salt is unbelievable. It's sweet. Have you ever tasted a sweet salt?

Ingredients / Vendor:

Chicken Breast / Heist

Prosciutto / Gibb's

Washington Sea Salt / Herbs & Spice and Everything Nice

Black Pepper / Herbs & Spice and Everything Nice

Scallions / Madison's

Basmati Rice / Dean's

Although the prosciutto has it's natural salty taste, a well seasoned chicken locks in a delicious juice, and the meat combo is delicious. 

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SPICY PENNE LASAGNA CASSEROLE WITH SAUSAGE

One of my favorite dishes is Lasagna, and this dish is basically the same just without the flat noodles.  Made to satisfy the italian spice demon in our bellies that was becoming angry from lack of attention, this number quickly rose to the top of the charts muscling it's way past so many of our "lite" summer fare offerings.

  

Ingredients / Vendor:

Tomatoes / Our Garden

Sausage / Kroeger & Sons

Onion, Garlic, Basil / Madison's

Shaved Parmesan / Madison's

De Cecco Penne / Silverglade's

Ricotta Cheese, Mozzarella / Gibbs Cheese

Olive Oil / Dean's Mediterranean

Crushed Red Pepper, S&P / Herbs & Spice

Egg / Heist Fish & Poultry

Modified recipe from "Food & Wine" magazine.

We actually decided to bake this glorious casserole in our toaster oven to cut back on the heat in the kitchen.  We made the red sauce a day ahead and let it sit overnight for the flavors to fully develop.  We knew that this was more of a winter dish but sometimes you cant deny classic home made stick to your ribs casseroles, especially lasagna and any of its close relatives.  What really stood out in this concoction was the ricotta.  It was the sweetest ricotta we've ever tasted with the perfect amount of sourness to it, that worked splendidly to balance out the spicy zing we added to the recipe.  It's so delicious you could eat it by the spoonful straight out of the container, oops did I do that.  Maybe when it gets closer to holiday time, the Feed Me Findlay Dynamic Duo will venture out into dessert world and put our beloved ricotta to the test in a new arena.  Yup-yup, as always fresh makes it best!

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COCONUT CURRIED CHICKEN OVER RICE & BROCCOLI

World Food Bar!  What can we say, amazingly beautiful precooked foods that really give purpose to the glass cases they're behind, because your mouth will surely water.  We definitely suggest trying any one of thier fabulous entree's and pair it with a few of your simple sides at home to create a fast high end meal.

Ingredients / Vendor:

Coconut Curried Chicken / World Food Bar

Basmati Rice / Saigon's Market

Broccoli / Madison's

Marquis Philips - Sauvignon Blanc / Market Wines

Recipe is a secret courtesy of the World Food Bar chef Joshua Steven Campbell.

We love having carryout gourmet food on tap at Findlay Market that can quickly satisfy our ethnic itch.  It's always a good idea to do a drive-by at this market house counter as they change thier offerings weekly.  Thanks for paying attention to the food presentation WFB, we at Feed Me Findlay sure do appreciate it!  Take care in your cooking and take care in your plating.

Fresh makes it best.

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LIGHTLY FRIED CHICKEN W/ TOMATO MUSHROOM SAUTE OVER FETTICINI

Fried chicken is one of our absolute favorite foods. However, it really isn't the best thing to eat as often as we would like to. So we toned it down a notch here and lightly breaded it with Panko and sauteed it in olive oil. Couple that with the tomatoes, mushrooms and fresh homemade pasta, and you won't miss Grandma's fried chicken.

Ingredients / Vendor:

Amish Chicken / Heist Fish & Poultry

Tomatoes / Madison's

Crimini mushrooms, garlic / Madison's

Olive Oil / Dean's Mediterrean

Fettucini / Anything's Pastable 

Hidden Jewel - Pinot Noir 2006/ Market Wines

No recipe.

Around the house we call this Bird in the Nest.

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SUGARED SWEET POTATOES, FRIED TILAPIA & GARDEN SALAD W/ WHISKEY SOUR

We must explain our short hiatus. We were researching for this blog, in Scandinavia.  Now although we have fish in this post, it is not the particular fish cuisine of the Baltic. We will give you just a quick sneak peak of our culinary delights there in an upcoming post. But, sailing the Baltic has certainly inspired us to keep our Captain's hat on and recall the ocean's salty air. 

Ingredients / Vendor:

Tilapia Filets / Heist Fish & Poultry

Sweet Potatoes / Ron Roth Produce

Mixed Greens / Madison's

Tomatoes / Madison's

Tarter Sauce / Heist Fish & Poultry

Sugar / Herb's & Spice & Everything Nice

Recipe from Grandmother's childhood home in the hills of West Virgina.

This is the season we live for at the Market, such abundance of choices. Watch out for a post overdose.

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PROSCIUTTO & FRUIT W/ SOFT BOILED EGGS & SALTED RYE TOAST

Sunday brunch brain food, that pretty much sums it up.

Ingredients / Vendor:

Prosciutto / Gibbs

Cantaloupe, Grapes / Madison's

Eggs & Rye Bread / Gibbs

Meat group, Fruit group, Bread group, Butter group.

Since eating an entire cantaloupe between two people is a bit much, a Mexican trick is to blend the fruit with ice and water for a light version of a smoothie.  Fresh makes it best.

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