Perpetual Consumption | Vegetarian

Baked Cannelloni with Spinach, Ricotta, Feta and Bocconcini

We recently had a little holiday at the beach and had a night off to go out for dinner, just Pete and me.  We went to a local Italian, very simple but lovely homemade fare.  I had cannelloni, which was absolutely delish.  Interestingly, instead of  pasta, they used crepes, which I’d never seen before.  Anyhoo, it gave me the cannelloni bug and I whipped this up for dinner the other day.READ MORE


Another Bean Salad (Lemony White Beans with Pecorino)

I was short on time today and decided to bust out the tins of cannellini beans once again.  Instead of making my usual Easy Bean Salad with Goats Cheese, I tried this version from my new Date Night In book by Ashley Rodriguez.  She serves it as part of an antipasto platter, but it was great with lamb cutlets (the rosemary really matched up well) and some Fennel and Radish Salad on the side.  READ MORE