Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Squash Layered Lasagna with Fresh Mushrooms and Béchamel


"The fresh vegetables are blanketed in 
the béchamel sauce and noodles!"



INGREDIENTS:
9-12 lasagna noodles
1 lb. ground beef, turkey or lamb (optional)
1 medium onion, chopped
4 garlic cloves, crushed and chopped
1 teaspoon oregano
4 zucchini (6”-8”), sliced into 1/4” rounds
4 yellow squash (6”-8”), sliced into 1/4” rounds
1 lb. fresh mushrooms, sliced
1 lb. cherry or grape tomatoes, halved
16 oz. ricotta cheese
1 egg
1/4 cup fresh flat-leaf parsley, chopped
3 Tbs. butter
4 Tbs. flour
4 cups heavy cream
Sea salt and pepper to taste
2 cups Parmigiano-Reggiano cheese, grated

PREPARATION
Heat oven to 350 degrees F.
1.     Prepare lasagna noodles according to package directions.  Set aside in a pot with cool water to keep noodles from sticking together.

2.     In a skillet, sauté meat with onion until meat is cooked through.  Add garlic and  sauté for a minute longer.  Drain off excess oil, sprinkle with oregano and set aside to cool.

3.     In a bowl, combine ricotta cheese, egg and parsley.  Mix well and set aside.

4.     In a saucepan over medium, melt butter then add the flour and stir until the flour is completely combined with the butter.  Add the heavy cream and bring to a boil.  Reduce heat and simmer until sauce begins to thicken (3-5 minutes).  Salt and pepper to taste.  Set aside.

5.     Spray the bottom of an 8” x 10” glass dish.  Cover the bottom of the dish with 3 lasagna noodles.  (If you cooked 12 noodles, lay two layers.)

6.     Spread the zucchini, 1/2 of the sliced mushrooms and 1/2 of the tomatoes over the noodles.  Dollop 1/2 of the ricotta mixture over the zucchini.  If you are using ground meat, spread 1/2 of the meat mixture over the ricotta.  Pour 1/3 of the béchamel sauce over the layer.

7.     Repeat second layer using yellow squash.

8.     Top with a layer of noodles.  Spread a few spoonful’s of béchamel sauce over the noodles then top with Parmigiano-Reggiano cheese.

9.     Cover with aluminum foil sprayed with non-stick cooking spray.

10.  Bake for 35 minutes.  Uncover and bake for 10-12 minutes longer; cheese should begin to brown.

11.  Let sit for 5 minutes before cutting.

12.  Serve and enjoy!