Tortellini baked in white sauce and topped with fresh bread crumbs and Romano and Gorgonzola cheeses. This is NOT a guilt free recipe….
Tofu Parmigiana
Baked breaded tofu à la parmigiana with angel hair pasta. I don’t eat as much tofu as I used to but when I did, I enjoyed this recipe very much!…
Mom’s Baked Salmon with Lemon-Thyme Crumb Topping
From Mom’s 1989 Spokane Kitchen. This recipe makes me think of many special family events. My parents filling their large Park City home with friends and family including uncles, aunts and cousins for my mission homecoming. And dinner with my brother and his family when I thought I was making too much because I made two 9×13 pans full and he ate one whole pan by himself, all the while asking me with a pleading look if it was o.k. that he ate all of it?! Most of all it makes me think of my Mom who, being a non-fish eating vegetarian herself, still makes it for others because she knows we love and appreciate it! Photo courtesy of my dear sister-in-law Nikki’s blog: Balanced Palates…