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cooking.nytimes.com
The natural sugar in the vegetables caramelizes during roasting, giving this tart from Eating Well magazine an incredible sweet-savory flavor Roasted garlic adds a mellow note and moistens the filling This is a very adaptable recipe: experiment with different vegetables – eggplant, bell peppers, zucchini – and cheeses like fontina or Jarlsberg, just be sure to cut the vegetables uniformly (about 3/4-inch pieces).
www.chowhound.com
This pork loin roast recipe is stuffed with bread, fennel, apple, and prosciutto.
cooking.nytimes.com
This is a substantial tart with a crunchy, whole-grain dough Don’t be put off by the yeast in the dough It makes it both airy and crisp, and isn’t at all hard to handle