Cheese of the Month: BelGioioso Fresh Mozzarella

Group Fresh Mozzarella BelGioioso

There are numerous steps in the cheesemaking process, but one of the most important is the quality of the milk. Indeed, as any cheese expert and connoisseur can attest, milk freshness makes a big difference in the final product.

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Experimenting with Eggplant

Friends, Family & Food with Jayne
Jayne - Skillet Vegetable LasagnaJuly is Eggplant month and I decided I’m going to experiment. Starting when I was very young and all through adulthood I was crazy about any and all veggies.  When most kids were eating cheeseburgers and fries all my mom had to do was cook up some cauliflower, rutabaga or broccoli and I was the first one at the dinner table. I know I’m weird, aren’t I?? Believe it or not after 53 years I have never tasted eggplant. So I started digging through my cookbooks and I found an intriguing recipe that I thought I might like. Well low and behold I found a recipe that not only I liked but my husband did too.

When I try new recipes I always have to get someone to try it for me because it is so important to me to get their opinion and having great neighbors is a plus!!! As soon as this recipe was complete I ran across the street with a full plate and had our neighbors Donna & Chad try it and I came back with an empty plate. The best compliment I can get is when someone says “I want this recipe”. Enjoy….we all did!!!

Skillet Vegetable Lasagna
  • 3 T. Oil
  • 1 Eggplant, peeled and coarsely chopped
  • 1 Zucchini, sliced
  • 1 Yellow Squash, sliced
  • 3 Cloves Garlic, minced
  • 1 Cup Ricotta Cheese
  • 3 T. Grated Parmesan Cheese
  • 2 Cups Spaghetti Sauce, divided
  • 1 T. Dried Basil
  • 1-1/2 cups shredded Mozzarella cheese
  1. Heat oil in large skillet on medium heat.
  2. Add eggplant, zucchini and yellow squash;
  3. cook 10 minutes, stirring frequently.
  4. Stir in garlic; cook on medium heat 5-8 minutes or until vegetables are tender.
  5. Remove vegetables from skillet; set aside.
  6. Mix ricotta and Parmesan.
  7. Spread 1 cup spaghetti sauce onto bottom of skillet;
  8. top with small spoonfuls of ricotta mixture, cooked vegetables, remaining spaghetti sauce, and one tablespoon basil and mozzarella cheese.
  9. Cover. Cook on medium-low 20 minutes or until heated through.
  10. Remove from heat, let stand 5 minutes before serving.


Meat and Seafood Merchandiser
Coborn’s, Inc.

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