Spring Vegetable Lasagna

Spring Vegetable Lasagna
I layer fresh pasta noodles, lots of fresh Spring vegetables, Italy's three favorite cheeses - ricotta, mozzarella and Parmesan with just a bit of my Simple Tomato Sauce (recipe follows) for a hearty lasagna that is a treat to have without being overly decadent.

Serves 8

Ingredients

- 1 bunch (about 6 cups) fresh baby spinach, washed well, roughly chopped
- 1/4 cup olive oil
- 1 large leek, diced
- 1 bunch spring onions or 1/2 white onion, diced
- 10 medium size asparagus, cut at an angle into 1/2 inch pieces
- 1 cup artichokes hearts
(fresh, frozen and thawed, or canned and rinsed), cut into 1/2 inch pieces
- 1/2 cup fresh grated Parmesan cheese, plus more for the top
- 16 ounces whole milk ricotta cheese
- 2 recipes of Simple Tomato Sauce
- 12 sheets fresh lasagna noodles (you may substitute boiled lasagna noodles)
- 16 ounces mozzarella cheese, grated
- salt
- fresh ground pepper

Place the spinach in a large pot and cook over medium heat with a lid until wilted, stirring occasionally. Remove the spinach from the pot and place in a colander to remove the excess water. Drain any water from the pot and then heat the olive oil in the pot over medium/low heat. Add the leek and onion, season with salt and cook, stirring occasionally, until caramelized, about 25 minutes. Season with salt and pepper, add the asparagus and artichoke hearts and cook over medium heat for 2 minutes. Reduce the heat to low and add the drained spinach. Remove the pot from the heat and set aside.
In a medium bowl combine the Parmesan cheese, ricotta cheese, 1/4 teaspoon of salt and a pinch of fresh ground pepper. Set aside.
To assemble the lasagna, spoon about a 1/4 cup of the Simple Tomato Sauce into the bottom of a 13 by 9 inch casserole dish. Place down a layer of the lasagna noodles. Top the lasagna noodles with approximately 1/2 cup of the ricotta cheese mixture, then add a third of the vegetable mixture and about 1/2 cup of mozzarella. Top the mozzarella with approximately 1/2 cup of tomato sauce. Then top with another layer of the lasagna noodles and repeat the same process; the ricotta mixture, the veggie mixture, the mozzarella cheese and the tomato sauce; then the lasagna noodles, ricotta mixture, veggie mixture, mozzarella cheese and tomato sauce. Top with a final layer of lasagna noodles, 1/2 cup of mozzarella, and a few tablespoons or so of Parmesan cheese. Bake the casserole at 375 degrees F on a lined baking sheet for about 40 minutes, or until the top is brown and the sides are bubbling. Let sit 5 minutes before serving.






Simple Tomato Sauce
This tomato sauce is extremely fast to make, and is perfect for this lasagna. I make this sauce for dishes in which I do not want the flavors of a tomato sauce to overpower the dish. I like this sauce tossed with pasta, however it may be a bit too basic for your taste. This simple sauce is perfect with cannellini beans, sautéed and roasted vegetables and makes a great pizza sauce.

Makes 3 cups

Ingredients

- 1/3 cup olive oil
- 2/3 cup diced white onion (about 1/2 an onion)
- 1 large clove garlic, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 large can (28 ounces) chopped tomatoes
- 1/2 teaspoon sugar

Heat the olive oil in a medium size saucepan on medium heat. Add the chopped onion and cook for about 5 minutes, until translucent. Add the garlic and cook 1 minute more. Add the can of chopped tomatoes and their juice to the pot and stir together. Season the tomatoes with 2 teaspoons of salt and 1 teaspoon of pepper. Bring the mixture to a slight boil and reduce to a simmer with a tight fitting lid. Let the sauce simmer for about 20 minutes. Turn off heat and add the sugar. Use a hand blender (or food processor) to purée the mixture, leaving some of the tomato chunks. Taste for more salt and pepper.

Welcome Springtime

As much as I love butternut squash, root vegetables and kale, I can honestly say that I am excited and ready for fresh Spring produce - asparagus, artichokes, avocados, peas, fava beans, potatoes, carrots, strawberries...
Here is my first Spring menu - a taste of what is soon to come.

Menu
Avocado and Grapefruit Salad
Spring Vegetable Sauté served over Brown Rice
Sugar Dusted Strawberries (see 02.09.10 blog entry)





Avocado and Grapefruit Salad
This very simple salad is effortless to make and yet utterly elegant. I sometimes like to forgo serving the predictable green salad for one without salad greens, like this one. However, for a more traditional salad, I toss in tender butter leaf lettuce, which pairs wonderfully with the tangy grapefruit and buttery avocado.

Plated Salad

Salad Tossed with Butter Leaf Lettuce

Serves 4

Ingredients

- 2 large pink grapefruits
- 1/2 teaspoon agave or honey
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 teaspoon extra virgin olive oil
- 2 medium ripe avocados (preferably Hass avocados)

Use a sharp knife to cut the top and bottom off of the grapefruit. Place on a cutting board and cut downward to remove the skin. Use a sharp paring knife to cut out the grapefruit segments, slicing between the membranes. Work over a bowl to catch the juice. Set the segments aside. Place 1/4 cup of the grapefruit juice in a small bowl. Add the agave or honey, salt and fresh ground pepper. While whisking, add the extra virgin olive oil. Set the dressing aside.
Cut the avocado in half, remove the pit and peel off the outer peel. Cut the avocado into 1/2 slices and arrange on a medium size serving platter. Add the reserved grapefruit segments to the avocado. Drizzle with half of the dressing. Let sit 5-10 minutes before serving. Add more dressing as desired.

Spring Vegetable Sauté served over Brown Rice
I found beautiful local Spring onions and green garlic at the store to go alongside some of my favorite veggies for this simple sauté. You can certainly substitute whatever seasonal veggies you can find at your farmer’s market or grocery store for this easy healthy dinner.


Serves 4

Ingredients

- 1 1/2 cups brown rice
- 3 cups water
- 1/4 cup olive oil
- 5 spring onions or 1 medium yellow onion, diced
- 4 green garlic stocks or 3 cloves garlic, diced
- 1 broccoli head, chopped into 1 inch pieces
- 1 bunch asparagus, chopped into 1 1/2 inch pieces
- 2 cups cherry tomatoes, cut in half
- 1 bunch Rainbow or Red Chard (about 10 cups), washed, chopped
- salt
- fresh ground pepper
- 1/3 cup pine nuts (optional)

In a medium saucepan combine the rice, water and 1teaspoon of salt. Bring to boil, stir once and cover with a lid. Reduce the heat to low and let simmer with a lid for 50 minutes. After 50 minutes remove the pan from heat and let sit 10 minutes more.
In a large sauté pan heat the olive oil over medium heat. Add the onions and green garlic and season with salt and pepper. Sauté the mixture on medium heat, stirring occasionally, until the onion and garlic are soft and translucent, about 6 minutes. Add the broccoli, season with salt and pepper and cook 5 minutes more, stirring occasionally. Add the asparagus and cook for 2 minutes more. Finally, add the cherry tomatoes and chard, season with salt and pepper and cook for 2-3 minutes more or until the chard is wilted and all of the vegetables are tender.
When the rice is finished cooking and has sat a full 10 minutes, fluff with a fork and season with salt and pepper. To serve individual portions, scoop out a bit of rice and top with the hot vegetables. If desired, top each portion with a tablespoon or so of pine nuts.

Something Different

Warm Chickpea and Carrot Dip with Sprouted Wheat Chips
Vegetable Coconut Curry over Basmati Rice

My Italian taste buds are a bit partial when it comes to trying different types of flavors and other types of cuisines, even when I have a completely open mind. And I do try my best to expose those stubborn Italian taste buds to new flavors and foods, in hopes to expand my repertoire of meals and recipes. However, those Italians, they can be quite stubborn.
Anyhow, I have had many different delicious curry dishes in the past few years or so and have unsuccessfully cooked up a few curries myself. I remember one occasion in particular, when I made a whole spread of authentic Thai food, by carefully following a few recipes given to me by a Thai girl who was in my pastry class in culinary school. I am certain that there was nothing wrong with the recipes or the food, since everyone seemed to really like the meal – that is everyone except me. I don’t know what it was but I was absolutely nauseous, like a pregnant woman, and couldn’t eat a bite. The flavors and smells were just too overwhelming regardless of my “open mind,” regardless of my true desire to like the meal I had just spent hours preparing.
So, when last week, I randomly got the hankering to try my hand again at curry, I decided that it would be best for me to make a really simple, really mellow dish. This time I was pleasantly surprised with the end result – a sort of clean, basic, Mon Petit Plat, take on vegetable curry. With that said – perhaps this isn’t the most authentic curry in the world, but it is very delicious nevertheless and makes a wonderful warming meal.



Warm Chickpea and Carrot Dip with Sprouted Wheat Chips
Starting dinner with this healthy dip is a great way to add a bit of protein to this vegan meal.


Makes 4 cups

Ingredients

Sprouted Wheat Chips
- 6 sprouted wheat tortillas
- 1 teaspoon dried herbs
- pinch of salt
- pinch of pepper
- 1 tablespoon olive oil
Dip
- 2 teaspoons olive oil
- 1/4 cup diced yellow onion
- 1 clove garlic, minced
- 1 fourteen ounce can garbanzo or chickpeas, drained and rinsed
- pinch of cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 carrots, shredded
- 1 teaspoon fresh lemon juice
- 1/4 cup extra virgin olive oil
- Sprig of cilantro

Preheat the oven to 375 degrees F. Cut the tortillas in quarters and then cut each quarter in half. Arrange the tortilla strips on a large cookie sheet and drizzle with the olive oil. Sprinkle with the herbs, salt and pepper. Bake for 10-15 minutes, or until light golden brown and crisp.
To make the dip, heat the 2 teaspoons of olive oil in a medium pan. Add the onions and cook over medium heat for 4 minutes, or until soft. Add the garlic and cook 1 minute more. Add the chickpea, cumin salt and pepper. Cook, stirring occasionally until the garbanzo beans are warm. Transfer to a bowl and smash well with a fork. Add the carrots, lemon juice and olive oil to the smashed garbanzo beans. Season with a bit of salt and pepper. Drizzle with a bit more olive oil and top with a sprig of cilantro. Serve warm with the Sprouted Wheat Chips.

Vegetable Coconut Curry over Basmati Rice
This curry is very simple - very basic.


Serves 6

Ingredients

- 2 cups white basmati rice
- 4 cups water
- 1/2 teaspoon salt
- 2 fourteen ounce cans whole coconut milk
- 3-4 tablespoons curry powder
- 1 teaspoon salt
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3/4 cup water
- 1 small white sweet potato, cut into 1/2 inch pieces
- 2 carrots, cut into 1/2 inch pieces
- 3 cups cauliflower, cut into 1 inch pieces
- 2 cups fresh green bean, cut into 1 inch pieces
- 1/2 cup roasted cashews
- 1/2 cup fresh cilantro

In a medium saucepan combine the rice, water and salt. Bring to boil, stir once and cover with a lid. Reduce the heat to low and let simmer with a lid for 20 minutes. After 20 minutes remove the pan from heat and let sit 10 minutes more.
To make the curry, bring half of the coconut milk to a simmer in a large sauté or saucepan over medium heat. Whisk in the curry powder and sea salt until completely dissolved. Add the onion and garlic and cook for 3 minutes at a simmer. Add the remaining coconut milk and water. Bring the mixture back to a simmer; then add the sweet potato. Cook for 8 minutes; then add the cauliflower and cook 5 minutes more. Finally, add the green beans and cook until all of the vegetables are tender, about 5 more minutes.
Serve the warm curry over the rice and top with a few cashews and a sprig of fresh cilantro.

A Hearty Dinner

Veggie Chickpea Stew with Parsley Couscous



Veggie Chickpea Stew with Parsley Couscous
This hearty stew will warm you from the inside out.

Serves 6-8

Ingredients

- 1/4 cup olive oil
- 1 small yellow onion, diced
- 8 celery stocks, diced
- 4 large carrots, diced
- 1 large sweet potato, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 twenty eight ounce can diced tomatoes
- salt
- fresh ground pepper
- 1 medium eggplant, diced
- 3 zucchini, diced
- 1 fourteen ounce can garbanzo beans, drained and rinsed
- 2 tablespoons fresh flat leaf parsley, finely chopped
- 1 recipe Parsley Couscous (recipe follows)


Heat the olive oil in a large heavy bottom pan on medium heat. Add the diced onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the diced celery and carrots and cook over medium to medium/low heat for 5 minutes more. Add the sweet potato and garlic and cook 2 minutes more. Season the vegetables with salt and pepper. Add the can of diced tomatoes and their juices and the diced eggplant. Bring to a simmer, the cover and cook over low heat for 20-25 minutes or until the potato and eggplant are cooked. Stir in the zucchini and cook for 5 minutes more. Finally, add the garbanzo beans; season with salt and pepper and cook over medium/low heat until all of the veggies are tender, about 5 minutes more.
To finish the stew, season with more salt and pepper and stir in the parsley. Serve the hot stew over the couscous in individual bowls.

Parsley Couscous


Serves 6-8

Ingredients

- 3 cups water
- 1 teaspoon salt
- 2 cups couscous
- fresh ground pepper
- 1/4 cup pine nuts
- 1/4 cup fresh flat leaf parsley, finely chopped

To make the couscous, bring the water to a boil in a medium-size saucepan. Add the salt and the couscous. Stir once, cover with a lid, and remove the pan off the heat and let sit with the lid for 10 minutes. Fluff the couscous with a fork; season with salt and pepper and add the pine nuts and parsley.

A Healthy Meal

Moroccan Quinoa with Roasted Fall Vegetables
Green Beans with Toasted Almonds


Moroccan Quinoa with Roasted Fall Vegetables
Though this dish is certainly not authentic Moroccan cuisine (given that I know nothing on the subject), I was inspired to use flavors from the Moroccan kitchen, when creating this healthy dinner. The quinoa is scented with cumin and saffron and compliments the roasted vegetables in both flavor and texture. The quinoa is topped with cilantro and goat cheese to build another layer of flavors to completes the dish. Alongside, I served green beans tossed with nutty, toasted almonds, which goes nicely with the main dish.


Serves 6

Ingredients
- 1 large yam, peeled, diced into 1 inch cubes
- 1 medium (about 1 pound) butternut squash, peeled, diced into 1 inch cubes
- 1 medium head of cauliflower, cut into 1 inch pieces
- 2 large carrots, cut into 1 pieces
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- pinch saffron threads
- 1/2 teaspoon ground cumin
- 1 1/3 cups water
- 1 1/2 cups vegetable stock
- 1 1/2 cups quinoa
- 4 ounces goat cheese
- 1/4 cup fresh cilantro, chopped


Preheat the oven to 425 degrees. In a large roasting pan, toss the diced butternut squash, yam, carrot, cauliflower and onion with the olive oil, salt and pepper. Roast the vegetables for approximately -55 minutes, or until caramelized.
Meanwhile, rinse the quinoa well in a fine sieve. In a medium saucepan heat the water and vegetable stock and bring to a boil. Remove the pan from the heat, add the cumin and saffron, cover and let steep 10 minutes. Bring the liquid back to a boil. Stir in the quinoa, cover and reduce the heat to a simmer until all of the liquid is absorbed, about 15 minutes. Season the quinoa with salt and pepper and transfer to a large serving platter or bowl. Toss the hot roasted vegetables with the quinoa. Serve warm. Top each individual serving with the cilantro and some of the goat cheese.

The Perfect Burger

Grilled Veggie Burgers

This is my version of the perfect burger. When I say “veggie burger”, I do not mean those thick patties filled with unidentifiable ingredients - I actually mean vegetables. I make different versions of this burger- sometimes more gourmet with baby arugula, fresh mozzarella and olive tapenade and other times very classic, with a little mustard, melted swiss cheese and crisp lettuce. Style your burger however you would like as long as you pile high the veggies.

Serves 6

Ingredients
- 6 soft rolls (either torta rolls, ciabatta rolls, or a hamburger buns)
- 1 large eggplant
- 2 large zucchini
- 2 red bell peppers
- 2 yellow bell pepper
- 1 large onion (any kind)
- 1 large ripe beefsteak or heirloom tomato
- extra virgin olive oil, for brushing
- salt and pepper
Options
- sliced cheese
- homemade or store bought pesto
- homemade or store bought olive tapenade
- fresh baby arugula or lettuce

Pre heat a gas/ charcoal grill or grill pan. Cut the eggplant into 1/3 inch thick slices, lengthwise. Cut the zucchini at an angle 1/3 inch thick. Core and remove seed from the bell peppers and cut into strips. Peel the onion and slice into 1/3 inch rounds. Using a pastry brush, brush each side of the sliced vegetables with olive oil, and sprinkle with salt and pepper.
Cut the rolls in half, if not already done so. Slice the tomatoes into 1/4 inch thick slices and set aside.
To cook the vegetables, place the prepared peppers on the hot grill and cook until soft, with dark grill marks, about 4-5 minutes on each side. Place the eggplant and zucchini on the grill and cook until tender with grill marks, about 5-6 minutes on each side. Grill the onion until completely soft and caramelized, about 10-11 minutes. Work in batches and have a large serving platter next to the grill to place the cooked veggies on. Sprinkle salt on the hot vegetables as they come off the grill.
If desired, place the bun halves on the grill to heat slightly.
To assemble the burgers, stack some of each of the grilled veggies, a slice of tomato and any other desired toppings. Serve warm.

Baby Arugula Salad with Roasted Veggies and Fresh Burrata Cheese

The making of Burrata cheese begins with the same process of making Mozzarella cheese; until the Mozzarella curdles, and are then dipped into hot salted water, kneaded, pulled and shaped, creating a slightly chewier consistency from true Mozzarella. The hot Burrata is formed into a pouch and then filled with fresh cream. Burrata is best eaten within 48 hours and therefore will most likely be found at a specialty cheese shop. Essentially, Burrata is Mozzarella’s creamier and more flavorful sister, and of course good quality Mozzarella (not the rubbery grocery store imitation) can be substituted in this salad. However, finding fresh Burrata cheese is worth its trouble.


Baby Arugula Salad with Roasted Veggies and Fresh Burrata

Serves 2 meal portions or 4 side portions

Ingredients
- 1 bunch fresh baby arugula, (6-8 cups) washed
- 1 yellow pepper, cut into strips
- 1 red pepper, cut into strips
- 1 small eggplant, sliced 1/4 inch thick
- 1 fennel bulb, sliced 1/4 to 1/2 inch thick
- 2 heirloom tomatoes, sliced 1/2 inch thick
- 2 balls of fresh Burrata cheese
- 2 tablespoons fresh grated parmesan cheese
- 1-2 tablespoons best quality extra virgin olive oil
- 1-2 tablespoons fresh lemon juice
- fresh ground pepper
- salt

Preheat the oven to 400 degrees. Place the sliced peppers, fennel and eggplant in a large roasting pan. Gently toss the vegetables with olive oil, salt and pepper. (I prefer to keep each type of vegetable to its own area of the pan, enabling me to remove the vegetables that cook more quickly than the others.) Roast the vegetables for 20-40 minutes, or until soft and slightly caramelized. The eggplant slices tend to take less time, about 20 minutes, and the peppers and fennel slices tend to take more time, about 40 minutes. When the eggplant slices are soft and begin to turn slightly brown, remove the eggplant slices from the pan and place on a plate. Set the eggplant aside and return the other vegetables back into the oven. Cook the pepper and fennel slices until soft and caramelized. Remove the pan from the oven and set aside to cool. The vegetables are best served at room temperature or slightly warm.
Meanwhile, place the arugula in a large platter or serving dish. Drizzle over the olive oil, lemon juice, grated parmesan cheese, salt and pepper. The measurements do not need to be exact. Arrange the tomato slices on top of the arugula. When the vegetables are cool arrange the vegetables atop the salad. Season the tomatoes and vegetable with a pinch more of salt and pepper. Place the fresh Burrata on top and finish off the salad with a final drizzle of best quality extra virgin olive oil. Serve immediately. The roasted vegetables can be made a few hours ahead of time and kept at room temperature until ready to serve.