Eggplant Involtini with Pesto Filling Gluten-Free & Low-Carb Recipe by Tracey Rollison from CarbSmart Low-Carb & Gluten-Free Fall and Winter Entertaining. Eggplant Involtini, often called “rollatini” in the U.S., are tasty little rolls of lusciousness. They possess the best of eggplant Parmegiana plus the cream layer of lasagne, all wrapped up into a bite-sized package! Okay, carryable at least, because the size really depends on how large of an eggplant you choose. They’re served as appetizers or a vegetable side, but can be a main course. They do very well any way you serve them. The first time I served these to my family, my son immediately claimed all of them. Including the ones on his sisters’ plates.
Parke County Pumpkin-Cream Cheese Roll Gluten-Free & Low-Carb Recipe by Tracey Rollison. The first time I tasted these rolls, I was cycling with my newish-husband through the gorgeous orange and red hills at the Parke County Covered Bridge Festival of Parke County Indiana. Probably 10 minutes by car from the nearest hamlet, a woman set up a yard sale in front of her farmhouse and was allowing people to sample her pumpkin rolls. I saw people leaving with several rolls each, and her husband hustling back into their freezer as people requested them. They are so wonderful, and have become a tradition all over the Midwest! Of course, she wouldn’t give me her recipe, but she did give me a general idea of how to make them. I worked to recreate it, and now it’s on our holiday table. And at tailgate parties. And sometimes just because.
It’s hard to eat seasonally in November without having winter squash, especially pumpkin. Traditionally in the U.S., that means pumpkin pies and sweet squash bakes. Tracey Rollison looks at the different ways people eat pumpkin around the world and offers some savory, seasonal, recipes to spice up your holiday table.