As in past years, the 25th annual WKAN Homemaker's School was a big success.
Thanks to Joe Armenise of Armenise's 1875, Carlos Chagoya of Piccolo's and Rigo Salgardo of America's Bistro for participating.

If you were at the Homemaker's School and wanted to try one of their delicious, elegant but simple creations, the chefs were generous enough to share the recipes.

BABY EGGPLANTS WITH TOMATO SAUCE
Joe Armenise, Armenise's 1875

Take 4 whole baby eggplant; wash and dry.
Cut 1-inch pockets in 2 or 3 places in each eggplant. Chop fresh garlic, Italian parsley (large flat leaves), salt and pepper; mix together. Stuff eggplant. Put in 2-quart casserole dish. Add good olive oil, 1/2 cup tomato sauce and more Italian parsley. Bake at 350 degrees for 45 minutes.

SUMMER MEDITERRANEAN STEAK SALAD
Carlos Chagoya, Piccolo's

8 ounces New York steak
4 ounces steamed asparagus
1/2 head romaine lettuce
1/2 cup roasted peppers
1/2 cup artichokes
1/4 cup red onions

Dressing:
1/2 teaspoon fresh chopped garlic
1/2 teaspoon dijon mustard
1/2 teaspoon crushed peppercorn
1/2 teaspoon salt
1/2 cup balsamic vinegrette
2 cups olive oil

First grill steak to preferred temperature. Chop romaine lettuce; toss with first four ingredients. Set aside.
In a small bowl, mix all dressing ingredients together; set aside.
Cut steak into small strips. Add stead to salad mixture. Slowly pour dressing on top.

Side suggestions: Crusty Italian bread or crispy Italian bread.

STUFFED PORTABELLA MUSHROOMS
Rigo Salgardo, America's Bistro

4 medium portabella mushrooms
1/2 pound blue cheese, crumbled
3 ounces fresh spinach
3 ounces bread crumbs
1 cup olive oil
1 ounce soy sauce
Salt and pepper to taste

Mix together blue cheese, spinach and bread crumbs. Fill mushrooms and bake for 10 to 12 minutes at 450 degrees.