I have been eating a lot of vegetarian meals lately and I’m loving it. I eat what I my body craves and it hasn’t been craving meat. Maybe it’s just because it’s Spring and the weather is getting warmer and the sun is out later. What I do wish I had more of is some fresh seafood, but other than that… ovo-lacto vegetarian meals for me!

Dinner was sort of an experiment. I love “melanzane alla parmigiana” and I realized that I haven’t made it in a while. Off I went to my local Italian market to buy two very important ingredients that I didn’t have in my fridge. Fresh buffalo milk mozzarella and basil. I wanted to incorporate some quinoa in this dish and it was a last minute decision to add it to the tomato sauce. The whole thing came out really tasty, actually, and the crisp sweetness of pan roasted broccoli on the side was superb.

The only important element missing was the husband! We’ll be celebrating our 4th wedding anniversary, tomorrow, apart. Ah, but that’s life… and the reunion will be even sweeter.

*Olive oil pan-fried aubergine layered with a simple fresh tomato sauce (olive oil, garlic, and basil) with quinoa and buffalo milk mozzarella.