Roasted Garlic Lasagna with Fresh Spinach

(photo not mine...but you get the idea)

2 Large heads roasted garlic

1 pound ricotta cheese

1 1/2 cups loosely packed fresh basil leaves

coarse salt and pepper

2 eggs, lightly beaten

14 ounces dried curly-edged lasagna noodles

12 ounces young spinach leaves

6 1/2 to 7 cups marinara sauce

1 pound mozzarella

1/2 cup parmesan

1/2 cup pecorino romano cheese

Squeeze the garlic cloves out of their skins and coarsely chop. Transfer to a medium bowl, add the ricotta and mix until blended. Stir in the basil and salt and pepper to taste. Stir in the eggs, mix until blended, and set aside

Wilt the spinach. Remove any excess water. Coarsely chop and stir into the garlic ricotta mixture until blended.

To assemble, spread 1/2 cup marinara on the bottom of a 13x9x2 inch pan. Then layer: noodles, ricotta mixture, mozzarella, and marinara. Repeat 2 more times. Cover with final layer of noodles and remaining marinara. Sprinkle the parmesan and pecorino romano over the top. Cover the pan with foil, tenting slightly so it doesn't touch the lasagna.

Bake at 350*. Punch holes in the foil. Bake until hot, 35-40 minutes. Remove the foil to brown the cheese on top.

It's fabulous!

Hummus and Grilled Veggie Wraps with CAT Salad

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted (I used shelled, dry roasted sunflower seeds)
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.



CAT Salad (corn, avocado and tomato)
1 avocado, diced
2 ears of corn, corn sliced off the cob
1 cup grape tomatoes, cut in half
1 lime, juiced
Drizzle of extra virgin olive oil
Kosher salt and ground pepper

Combine the avocados, corn and tomatoes. Add lime juice, olive oil, salt and pepper. Toss gently, making sure not to mash the avocados. Enjoy!

Found this on Rookie Cookie she has a few other Veggie recipes too.

11 Best Foods You Aren't Eating

I saw this article in the NYTimes today and thought that it was worth sharing. And now I'm feeling decently good about myself since my kids totally love dried plums and we buy bulk blueberries from a local producer to freeze for the year. Now to somehow add the beets to our diet! Recipes anyone?

Favorite Alfredo

We've tried several alfredos... and this one is the best so far. You can make it almost as quick as you can open a bottle of sauce and it tastes much better!

2 Tbsp butter
1 cup whipping cream
1/2 tsp salt
1/8 tsp papper
1/2 cup Parmesan (+ some to sprinkle with)

In saucepan, melt butter. Add cream, salt, and pepper. Bring to boiling, reduce heat. Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken. Remove from heat and stir in the 1/2 c parmesan. Add to pasta. Sprinkle more parmesan on top.

If you're feeling a little bit fancy...add some garlic and/or white wine (about 1/4 cup).

If you're feeling really fancy...saute some vegis in olive oil in a separate pan (the sauce doesn't thicken so well if vegis are involved from the beginning). At the end, toss the alfredo, vegis, and pasta all together. We've tried various combinations of yellow squash, zucchini, asparagus, red bell pepper, broccoli, and onion. Enjoy!

Potato Salad (for Anne Marie)

Anne Marie requested that I post this recipe. It is based -- as best I remember -- on the way my mother made it. It was one of my father's favorites and he always wanted it "moist," or abundantly dressed.

I'm sorry but I don't measure anything, but will try to give some guidance. It is not a temperamental recipe and you can add more of any ingredient as you go until it is as you like it.

Ingredients:

• cooked potatoes peeled and diced small: one half medium potato per person. These were gold, but I have used many different kinds. (Boil about 25 minutes -- stick them with a knife to see if they are done all the way through. Kris likes them undercooked and crunchy, but I need them to be soft, but not crumbly.)

• chopped chives: lots. I like the oniony flavor without the bite.

• sweet pickle relish: Western Family brand is best. I use about the same amount of relish as chives

• hard-boiled eggs (cook eggs just below simmer for 20 min.): I like lots of eggs -- sort of like egg salad with some potatoes -- probably an equal number of eggs and potatoes

• Mayonnaise: I like Best Foods (Helmans).

• Miracle Whip: I know it is a "foodlike substance" and not real food, but it is really good in potato salad, turkey sandwiches, and sometimes in tuna. Sorry to the purists.

• salt and pepper

Directions

• Put the chives and relish in the bottom of a large bowl
• Build up the diced potatoes and chopped eggs in layers salting and peppering each layer.
• Add a couple of good dollops each of Mayo and Miracle Whip
• Fold it all together
• Taste it and add more of anything it needs. Make sure it is moist (almost goopy) with Mayo and Miracle Whip
• Refrigerate as long as possible so the flavors can bloom (3 hours to overnight)

Swiss Chard with Feta and Pine Nuts

This dish has such a nice flavor.  

Toast the pine nuts (about a half cup) in a frying pan.  When toasted, set aside in a bowl.

In a stock pot fry up 2 diced shallots in about 3 tablespoons of olive oil.  Once the shallots are browned throw in a bunch of sliced swiss chard and toss with the oil and shallots (any variety will do).  Let it steam with lid on for about two minutes, then remove the lid so excess liquid cooks off.  Pour in about 1/4 cup of crumbled feta and let melt.  Place in serving dish (careful not to dump off feta and to not get too much liquid in serving dish).  Sprinkle pine nuts over top and serve immediately.  It has a very nice subtle flavor. 

Parmesean Roasted Potatoes

(This isn't an actual pic, I should have taken one, but this gives you the idea)

Peel and cut into cubes about 3 pounds of organic russet potatoes.

Parboil the potatoes (about 5 minutes).  Drain them and allow them to dry.  Pour in bowl with 3 tablespoons olive oil and sea salt and ground pepper.  Coat the potatoes well and then pour in a baking dish.  Put in a 475 degree oven and let cook.  Take them out about every five minutes and toss them.  When they are golden (20-30 minutes) pour in serving bowl, sprinkle generously with fresh parmesean cheese and about 2 tablespoons fresh Italian Flat leaf parsley (chopped).

Pasta

This FiberWise pasta is my new find.

It is made with flax flour and pea flour so has tons of fiber, like the name says,

but not that whole wheat pasta taste. My kids didn't even notice a difference.

I have found it only at Harmons so far.

Some Things We Love

I wanted to post about a few of or favorite organic or all natural foods we love. What are some of yours?Weetabix (almost forgot!)

Stretch Island Fruit Leather

Annie's mac and cheese

Kashi

So yummy!

A Great Article

This is a great article with practical ideas on how to cut back on meat consumption.  It is not an article on becoming a vegetarian but rather on just cutting back.  

Zesty Three Bean Salad

2 T. olive oil

2 T. lime juice

2 T. light terriyaki sauce

2 tsp. lime zest

2 T. chopped cilantro

1-15 oz can chick peas

1-15 oz can black beans

1-15 oz can kidney beans

1/2 c. finely diced red onion

1 c. diced or shredded carrots

1 c. cherry tomatoes, halved

salt & pepper

Combine oil and seasonings. Add rest of ingredients. Toss. Serve. Better if made ahead and chilled 30 min. or longer.

We had this in VA and it was sooo good, and, my kids just loved it!

Sun Dried Tomato and Mozzeralla Risotto

I made this last night for dinner and it was delicious.  I got the recipe from the William's Sonoma Vegetarian cookbook.  Sadly my garden isn't ready to provide large portions of fresh basil yet, so I only added a few fresh leaves and some dried.  Not ideal, but still great.  I have become a HUGE fan of risotto, in the last couple of months as I've tried to replace meat as the main dish with other things.  I was intimidated by it, but once I finally tried making it I realized it isn't as complicated as I thought it would be. I love risotto because there are loads of variations, so it makes a terrific main dish and adds variety to a meatless (almost) diet.

5 1/2 cups vegetable stock (I actually used the Costco Pacific chicken broth)
1/3 cup oil-packed sun-dried tomatoes
1 onion, chopped
2 cups Arborio rice
1 cup shredded mozzarella cheese (water packed is ideal, but any will do)
1 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste ( I omitted salt because between the broth and cheese I think there is plenty already)

In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve

Nutty, oaty snack

This snack is so easy, tasty and inexpensive.

2 C. oats

1/2 C. Honey

1/2 C. Peanut Butter 

Optional add in's

Raisins

Chocolate chips

Carob chips

Crasins

Nuts

Mix and store in fridge.

Spinach Salad

This salad is so yummy and perfect for the spinach harvest.

1 bag of spinach leaves (or a big bowl full from your garden)

1 apple (I like gala or fuji) thinly sliced

handful of Craisins

1/8th of red onion sliced thin

roasted slivered almonds

1/2lb bacon cooked, crumbled (optional)

Dressing:

3 TBS apple cider vinegar

1/3 C. vegetable oil

1/3 C. sugar

1/2 tsp salt

Mix in a blender, then pour over salad

Food and It's Important Role In the Environment

This is a very worth watching clip of a lecture given by Mark Bittman, a New York Times food writer discussing how what we eat impacts not only the environment but our health.  It's only about 16 minutes and well worth the time.
 

Tuscan Kale and White Bean Pasta

2 tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
2 1/2 pounds kale, chopped into 1-inch pieces
2 cups fresh or canned tomatoes, chopped
1 1/2 cups vegetable broth
Salt and freshly-ground black pepper to taste
2 cups canned or cooked white cannellini beans
3/4 oil-cured black olives, pitted and coarsely chopped
1 12-ounce package pasta, whole wheat preferred
1/4 cup grated Parmesan cheese (optional)

1. In a large heavy-bottomed skillet over medium high heat, heat the oil and saute the onion about 5 minutes, until softened. Add garlic, pepper flakes, and half of the kale and cook about 2 minutes, stirring occasionally, until the greens are wilted and the garlic is fragrant.

2. Add remaining kale, tomatoes, and salt to taste, then cover and bring to a boil. Reduce heat to medium and cook until soupy, about 15 minutes, stirring occasionally. Add beans and olives, stirring to combine.

3. Cook pasta in a pot of boiling salted water according to package directions. When al dente, drain pasta and add it to the kale mixture. Cook about 2 minutes over medium heat, then sprinkle with Parmesan, if using, season to taste with salt and pepper, and serve.

Serves 8.

Pasta With Lentils And Kale

(I should mention I haven't yet tried this, but have been looking for kale recipes, as I want to add it into my repetoire and I found a couple that I think I will try.)

1/2 cup French (small) green lentils

2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped (2 cups)
1/4 teaspoon black pepper
3/4 pound kale (preferably Tuscan; sometimes labeled "lacinato")
3/4 pound dried short pasta

Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.

While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.

While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.

Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.

Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil.

Genetically Modified Foods

Last night on some news show I heard a blurb about genetically modified foods or GMO's which had me googling this morning to find out more. I knew there were GMO's to be had at the grocery store and although I did not have much specific information about the topic I instinctively knew these were things that I wanted to avoid putting on my family's table. What alarmed me, and many of you probably already knew this, is that in the U.S.the powers that be lobbied so that GMO's do not have to be labled at all in our grocery stores! (Many other countries have strict labeling laws or have banned GMO's altogether). It has been estimated that at least 60% of the U.S. food supply contain GM ingredients. What?! These things that I would avoid are all in my pantry and fridge?

GMO's are food produced from genetically modified organisms which alter the make-up of living organisms. The most common of these being soya, corn, canola, and cotton seed oil. The program last night indicated that most foods (I believe they said up to 90%) on store shelves that have any kind of soy or corn (including high fructose corn syrup) contain GMO's. The less common are peas, potatoes, tomatoes, sweet peppers, lettuce, onions, peanuts, squashes, sugar beets, wheat, and walnuts.There are numerous health reasons to avoid such foods; the transfer of antibiotic-resistance to bacteria in our systems, an increase in occurance of cancer among those who injest such foods, birth defects, allergies, and the Journal of Medicinal Foods did a study which found that GMO's contained lower levels of vital nutrients than their counterparts.

There are also several unforeseen consequences; declines in wild life, insects, and weeds that the previous feed on, this affects both the farmed and wild ecosystems, it also shifts agriculture towards biotechnology companies who then gain more control over food and its production and over the farmers who use their products. These companies say that GMO's help the enviroment by reducing the need for pestisides and herbicides, however it would appear that they are created with just the opposite in mind, they are developed with a "toxin resistance" which means that they can withstand higher doses of pesticides and herbicides. Considering that just like pollen from regular plants, pollen from GMO's can (and will) be carried on the wind and by birds and insects to cross polinate with normal plants it is estimated that the end of organic foods will come as early as 50 years from now.

A must read for gardeners

I know it is a little late in the season to be reading about gardening, but for anyone who wants to garden organically this is my favorite book. It is packed with ideas on companion planting, and teaches you which bugs are beneficial to your garden. The Author has many suggestions on which plants to pair up, and the special needs of each crop as well. She is also an advocate of supporting your local nurseries rather than saving a few bucks buying from Walmart or Home Depot or wherever. I flip through mine so much I finally had to go have it spiral bound! It is by far the most helpful gardening book I have found. I can't seem to get the image to post, but the title is "Great Garden Companions" by Sally Cunningham

Peat Moss

Just a heads up: in organic gardening Peat Moss is a no no.  The reason is, it is not a sustainable product.  It is found in bogs and wetlands and harvesting it destroys the habitat.  It is one of the ingredients of the soil for square foot gardening, but I would suggest just use a different kind of manure or leaf mold or compost for the 1/3 portion of peat moss.