This edition of Mmmf is brought to you courtesy of BelleFace‘s Annah. Annah is a make up artist and is currently in the process of developing a line of organic skincare products, which I’m pretty excited about. She’s also a culinary explorer, and occasionally hosts impressive vegetarian dinner parties.

Your hostess:

Last week was Italian night, and MAN was it good. Annah spent something like 9 hours preparing this feast, so I took a bunch of photos and asked her to tell all-a-yous what we were having. Enjoy!

Appetizers: Peppered Gruyere and Gouda with red wine

Eggplant Parmesan

Thinly sliced eggplant soaked in salt for an hour then lightly fried in olive oil, dipped in egg, basil and bread crumbs, arranged atop garlic marinara sauce and topped with a concoction of mozzarella/parmesan/ricotta/more marinara and slow baked to perfection.

Baby Greens Salad

With chopped onions, tomatoes, cucumbers and avocado – topped with a sweet Italian vinegar dressing.

Stoplight Stuffed Peppers

Morning Star Farms Meal Starters fake meat crumble, jasmine rice, caramelized celery and onions, grated fresh carrots and chopped tomatoes sprinkled with chili powder, salt n’ peppa – all stuffed into ripe bell peppers. Topped with 1/2 tomato sauce and 1/2 diced tomatoes with dried basil, then lightly baked.

Not food: Australian white tree frog in the hands of Josh.

Also on the menu:

Sauteed Spinach with fresh garlic, salt, pepper and fresh squeezed lemon.

Sauteed Veggies: yellow squash, zucchini, and garlic in olive oil, powdered with salt & pepper, then cooked ’til buttery meltdown.