Little Dishes #12

Does this count as "little dishes"? I guess it does to me! I improvised a roasted red pepper lasagna with a homemade red pepper sauce (the filling is tofu cashew ricotta and more roasted red peppers) and some non-dairy mozzarella, and served that with roasted Italian cauliflower and tomatoes (recipe from Food Network) and a simple salad of green leaf lettuce, sliced radishes, sliced red onion, avocado, and a lemon juice and olive oil dressing with a bit of garlic, salt, and pepper.

The salad was amazing, for whatever reason, and I was somewhat surprised by how good it was! I took the idea from The New York Times, though I didn't have iceberg lettuce. It was still delicious with green leaf lettuce. I think probably what makes this salad so good is that the lemon juice is fresh and bright, and I also sprung for some better olive oil this time around.

The lasagna was pretty darn good in its own right! I just didn't make quite as much sauce as I should have. Still, that might explain why it held together so well. Saucy lasagnas are less inclined to behave so well.

The cauliflower recipe was also great, though the capers got turned into charcoal. I cooked it longer than indicated, though, because I had the oven on to 350 for my lasagna and the cauliflower would have preferred 400. It doesn't matter in the end. The meal was delightful.

(And I still have yet more lasagna noodles. Sorry if you're getting sick of lasagna!)