Excellent recipe and tips from reviewers. Thanks all. A favorite with revisions. Rather than cook garlic/onions on medium-high, I sweat the vegetables like I learned in a free Rouxbe cooking class, by turning the eye on low, putting in the oil, adding the onions and garlic, covering and cooking until they turn translucent -- not brown -- just soft. This releases a lot more flavor from the vegetables. Like others, I use sun dried tomatoes instead of fresh, half feta and half mozzarella, and I have yet to use too much spinach. I put 4-5 cups. We love it at our house!
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Excellent recipe and tips from reviewers. Thanks all. A favorite with revisions. Rather than...