Nancy’s Red Pear & Toasted Walnut Salad
3 TBSP extra virgin olive oil
2 TBSP White Wine Vinegar
Pinch of salt
2 Red Anjou pears cored and thinly sliced
1/2 cup walnuts, coarsely chopped, & toasted
6 ounces of gorgonzola cheese
4 cups spring mix lettuce
In a bowl whisk EVOO, white wine vinegar, & salt until blended. Add pear slices and let stand for up to 1 hour. (All depends on how ripe the pears are.)
Place lettuce in a large bowl, add gorgonzola & toasted walnuts. Pour pear mixture over & toss.
Luna Rosa Eggplant Stack
1 eggplant (peeled)
1 cup seasoned bread crumb
garlic salt to taste
oregano to taste
1 cup Ricotta Cheese
1 pkg six cheese blend
1 cup marinara
1 LB whole milk mozzarella
Peel and thinly slice eggplant. Blend eggs with fork and add garlic salt to taste. Put seasoned bread crumb in bowl. Dip eggplant slices in egg wash and coat on both sides with bread crumb. Heat pan with EVOO and sauté eggplant on both sides for a total of 45 to 60 seconds. (Till golden brown.) Drain on paper towels and cool.
Mix 1/4 cup of 6 cheese blend,1 cup of ricotta cheese, and oregano to taste.
Layer eggplant rounds with cheese blend & red sauce. Approx 5 slices. Put 2 slices of mozzarella on top & bake 375 degrees for 10 minutes.
Luna Rosa Gelato Cafe