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No doubt a scroll through my previous posts will show plenty of references to Saturday night feast night - it's a tradition Rob and I started over the summer under the inspiration of our bountiful CSA bag.  Between travel and colds, we haven't endulged in a while, but we managed to bring feast night back this week with an Italian multi-course meal which, as you'll read, needn't be as time consuming as you might think.

Our antipasto was left over baba ganoush that I made last week (it was good - still looking for a great recipe though. Anyone?) and Goat Lady Dairy's Sandy Creek aged goat cheese.  This is one of my favorites of their cheese though a favorite is certainly hard to choose.  It's mellow and buttery with a layer of surprisingly tasty grape leaf ash.  We ate these on toasted Italian herb bread from Great Harvest. 

Our salad course was very simple: baby greens from our CSA bag and a shaving of pecorino romano.  I happened to have made some roasted bell pepper dressing for my book club pot luck last Wednesday.

We got by with a little help from our friends on the pasta course: goat cheese and herb ravioli from Giacmo's - Giacomo's is a relatively new discovery for us, after having driven by their newer New Garden location for years.  We're totally hooked now.  With the ravioli, I made a sort of relish inspired by our CSA bag and Pat's suggested serving:

I sauteed Italian frying peppers from the CSA bag along with a ton of sliced garlic and chopped onion.  Then I added chopped sun-dried tomatoes, a little chopped proscuitto and chopped broccoli raab from the CSA bag.  Once everything cooked down, it was only about a cup of relish total but the perfect accompaniment to allow the ravioli flavors to shine.

I also used the last of the season's eggplant, also from Pat and Brian, and the last of the marinara from the freezer, to make a tiny little eggplant parmesan casserole - my favorite!

For dessert, we split a piece of cheesecake from Giacamo's - it was a reasonably sized (read: not 5 servings disguised as one) piece but still perfect to split.

Not a lot of cooking for a lot of reward - recipes below!

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