My brother and his wife are here for several days so it was dinner for 4 rather than the usual 2. (Actually 5 rather than 3 - I always think of my husband's lunch as another serving.)
A tomato, onion and cheese (fontina, mozzarella and parm) pie from a recipe by Emeril. The crust included a spice/herb blend he refers to as "Essence" - paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt. The amount of crust seemed not enough for a 10" pie plate - I was correct - it was so thin it crumbled, as you can see. The pie tasted good but was very wet - it needed something to absorb the moisture or bind it together, I think.
Also chicken spiedies and a (slightly out of focus) salad of red and golden beets, apples, celery and pecans. The salad was served over endive and chicory with a lemon vinaigrette.
