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!" 

Deep Dish Lasagna

Most everyone has a favorite lasagna recipe; me, I have many ;0
This is my go-to recipe when I am looking for a traditional, deep dish chock full of flavor lasagna.  It comes together fairly quickly; can be made well ahead of time; and leftovers freeze and reheat well.  What more could you ask for!

"Chock full of fabulous flavor ~ tastes as good as it looks!"

INGREDIENTS:
Lasagna noodles (15)
1 pound ground sausage, hot, mild or sweet Italian
2 medium onions, coarsely chopped
4 garlic cloves, chopped
1-1 1/2 lb. fresh mushrooms, sliced
8-10 Roma tomatoes, cored and coarsely chopped
24 oz. pasta sauce
1 Tbs. oregano
3 eggs
16 oz. ricotta cheese
16 oz. cottage cheese
3 cups mozzarella, shredded
1/3 cup fresh parsley, chopped
Sea salt and pepper

PREPARATION:
Preheat oven to 350 degrees F

1.     Cook pasta according to package directions.  Drain and refill pot with cold water.  Set aside.

2.     In a large skillet, cook meat until almost done.  Drain off most of the oil and return pan to heat.

3.     Add onions and sauté until they are softened; about 8 minutes.

4.     Add garlic and sauté for a minute more.

5.     Add mushrooms, tomatoes, oregano, salt and pepper; stir and sauté for 2-3 minutes.  Remove from heat and set aside.

6.     In a mixing bowl, scramble the egg.  Add ricotta, cottage cheese, parsley and a touch of pepper; stir to mix well.

7.     Spoon a little sauce on the bottom of a glass baking dish (8 1/2 x 11”).  Lay three lasagna noodles side by side to cover the bottom of the dish.  Repeat with another layer (this will form a solid base when you serve the lasagna.)

8.     Spoon 1/3 of the meat mixture over the noodles.

9.     Spoon 1/3 of the cheese mixture over the meat mixture.

10.  Top with a layer of lasagna noodles.

11.  Repeat two times.

12.  Sprinkle the remaining 2 cups of mozzarella cheese over the top of the casserole.

13.  Spray a piece of aluminum foil with non-stick cooking spray and cover the casserole.

14.  Bake for 30 minutes; uncover and bake for an additional 15-20 minutes or until cheese is bubbling and slightly browned.

15.  Remove from oven and let set for 10 minutes.

16.  Serve and enjoy!