That sounds great, Jill.
I just cooked some in a skillet. Cubed, Tossed with oil, salt, pepper, a little Goya Adobo, then skillet. Had a lot of water to release.
I have made spears and speinkled on a similar seasoned breadcrumb and parm topping then baked in hot oven. ( baking in a cold oven never seems to work well)
