Beautiful food–Veggie Lasagna

I have to say, I have become decent at making lasagna. It takes a “hella long time” to make but in the end, it is amazingly awesome. So I make two versions of my lasagna. I do not currently offer my customer meat lasagna. I have however tasted lasagna as this place called GOOD TO GO in the Bronx and the sausage they use is so amazing. I actually had that dish right after or right before (I had a broken tooth with nerve showing) I had a root canal–so you can imagine how little I could enjoy the meal.

With that said, I also have a mean lasagna. One is with Roasted Eggplant, Red Pepper, Italian Squash and Red Onions.(Not original to me but I give it my love) It is so colorful and so hearty. The second one I did in the past but updated it recently. It was a spinach and mushroom one. So I had essentially three layers. The first was button mushrooms (plain white mushrooms) and sauteed spinach (in fresh garlic and adobo powder) then I did a layer of roasted Spanish Onions. The final layer was of of cremini mushrooms and more sauteed spinach. We thought one night, while eating, that we would want something else as the food might be too light, yeah–that was the fat man speaking. We ate and were so satisfied. That is a rare and great feeling. It was just the right amount of sauce, cheese, spinach, mushrooms and the cooked onions gave a slight sweetness.

So here is a picture.
Vegetable Lasagna

Until next time.
Happy Eating.

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Gnarly Vine-Westchester NY

A little find in New Rochelle, NY

We had passed the place many times in the car but never really took it on. It is a little wine bar: good lighting, nice interior, normal portioned meals, a decent bar and a small seating area. It seemed to be hopping when we went, on a Thursday. People were coming in all the time.

The waitress was just on the cusp being slow but maybe that was just the food (person cooking that is). I guess when you have nothing to munch on while you wait, it seems like forever. Also, my food came out a few minutes after my other half’s. Really, these should always be bought together.

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I will definitely revisit. It seems like a cool place to relax, kind of lounge like, but you can eat a complete dinner.

I hope next time that the food comes out at a better time. All in all, I would give a 5. Gnarly Vine has potential but I need to be swayed next time.

Menu

Parmigiano Reggiano with aged balsalmic and truffle honey……….. $12.00

Artisinal Cheese Plate…………………… $16.00

Hand Cut Cured Meat Plate…………… $16.00

Buffala Mozzerella Caprese……………. $12.00

Imported feta Greek Salad…………….. $10.00

Mix greens with Parmigiano and green apples……………………… $9.00

Pears with Proscuitto and arugula…………………… $10.00

Wild Mushroom, gruyere and truffle oil quesadilla…………………. $9.00

Choriso, pepper jack and chipotle aoli quesadilla……………….. $9.00

SanMarzano, Mozzerella and basil gourmet flatbread…………….. $8.00

Prosciutto, arugula and aged balsalmic gourmet flatbread…………. $10.00

Sweet sausage gourmet flatbread……………………………. $9.00

Spicy shrimp gourmet flatbread…………………….. $12.00

Colossal lump crab cocktail……………………… $15.00

Ahi Tuna Tartare……………………………………. $12.00

Marinated white anchovies………………………. $8.00

Oysters…………………………….. $2.00

Chocolate cheesecake…………………… $8.00

Homemade Tiramisu……………………… $8.00

Daily Meat and fish specials.