Homemade Italian Bread
Baked Perch (I think I am sticking with cooking salmon, this came out way too fishy)
Garlic Herb Roasted Potatoes
Verdure al Forno (basically creamy,cheesy zucchini)
I got the last two recipes from "Everyday Italian" by Giada De Laurentiis. The zucchini turned out amazing, the dish was scraped clean. Which says a lot about any vegetable in this house.. My brother actually liked it so much he took home a copy of the recipe.
Verdure Al Forno
(Means vegetables in the oven) You could substitute eggplant, summer squash, potatoes, or even cauliflower for the zucchini and make this your own Verdure al Forno.
makes 4 side dish servings
2 teaspoons extra virgin olive oil
5 medium zucchini (about 1 1/2 pounds total) cut crosswise into 1 inch thick slices
1/2 teaspoon salt, plus more to taste
1/2 teaspoon teaspoons freshly ground pepper, plus more to taste
1 cup heavy cream
1 cup grated mozzarella cheese
1 cup grated fontina cheese
6 tablespoons grated pecorino romano cheese
1 cup plain dried bread crumbs
Preheat over to 350 degrees F. Line a baking dish with foil. Coat the bottom of an 8-inch square baking dish with the oil. Arrange enough of the zucchini slices over the bottom of the dish in a single layer to cover. Sprinkle with one third of the salt and pepper. Pour 1/3 cup heavy cream over the zucchini and sprinkle with 1/3 cup each of the mozzarella cheese and the fontina cheese.
Sprinkle with 2 tablespoons of pecorino romano cheese, then with 1/3 cup of the bread crumbs. Repeat layering the ingredients two more times. (The vegetables can be assembled 8 hours ahead. Cover and refrigerate. Bring to room temperature before proceeding.) Place the baking dish on the baking sheet and bake uncovered until golden brown on top and the sauce bubble, about 40 minutes. Serve immediately.