Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

(about 9 servings)

1 medium zucchini, sliced

1 medium yellow squash, sliced

2 tomatoes, quartered

1 medium onion, sliced

6-8 cloves of garlic

1 red bell pepper, sliced

extra virgin olive oil

salt and fresh ground pepper, to taste

no-boil lasagna noodles

24-oz small curd cottage cheese

2-3 cups shredded mozzarella cheese

32-oz marinara sauce, homemade or your favorite store bought brand

fresh spinach

Turn your oven on to broil. Cut your veggies and place them on a cookie sheet. Leave the peel on the garlic cloves while you roast them. Drizzle the veggies with the olive oil then sprinkle with salt and pepper. Toss them with your hands to coat evenly. Place under the broiler for about 15-20 minutes, stirring halfway through. They are done when they start to look dark brown (but not burned) on the edges. Remove the peels from the garlic and finely chop. I like to remove the tomato skins as well. Chop tomatoes and red bell peppers into chunks. Place these back on the cookie sheet and toss to mix.

To assemble:

Preheat oven to 350. Spray a 9x13 inch pan with cooking spray. Put a thin layer of sauce in the bottom of the pan. Then put a layer of noodles followed by a layer of cottage cheese, then a sprinkle of mozzarella cheese and finally a layer of roasted veggies. Top the veggies with sauce and start the process over again. You will want to divide all ingredients into 3 equal portions because that is how many layers you will make. The top layer will be sauce and then mozzarella cheese. Cover the whole thing with foil and bake at 350 for 50-60 minutes. Allow the lasagna to sit for 10-20 minutes before serving to let it set. (I was obviously to excited to let mine set before I served it!) We LOVE to serve ours on a bed of fresh spinach, the spinach gets slightly wilted but not over cooked this way. It is so good!

*You could also use carrots, mushrooms, kale, etc...

crazy popsicles

How does one freshen up a homemade ice pop? By adding curry, avocado or Campari to the mix! The New York Times’ Mark Bittman shares fun, easy-to-make popsicles that will help you cool down this summer. Pick up some plastic molds and enjoy these truly unique combinations:

Fruity

Cherry vanilla: Purée 2 cups pitted cherries, 3 tablespoons sugar, 2 teaspoons lemon juice, 2 teaspoons vanilla and water as needed to get the machine going.

Strawberry basil: Purée 2 cups hulled and quartered strawberries, 3 tablespoons sugar, 2 teaspoons lemon juice, 2 tablespoons basil leaves and water as needed.

Peach ginger: Purée 2 cups chopped fresh peaches (peeled or not), 3 tablespoons sugar, 2 teaspoons lemon juice, 1/2 inch fresh ginger and water as needed.

Savory

Tomato cucumber: Purée 1 pound tomatoes, 1/2 small seeded cucumber, 2 tablespoons olive oil, 1 tablespoon sherry vinegar, 1 garlic clove, 1/2 cup water and plenty of salt and pepper.

Coconut curry: Purée 2 cups coconut milk, 1 inch fresh ginger, 1 tablespoon curry powder, 1 small hot fresh chili, 2 tablespoons lime juice and salt and pepper.

Avocado cilantro: Purée 2 ripe avocados, 1/4 cup lime juice, 1/2 cup cilantro leaves, 1 1/2 cups water and salt and pepper.

Creamy

Orange Cream: Whisk together 2/3 cup whole milk, 1 1/3 cups orange juice, 3 tablespoons sugar and 1/2 teaspoon vanilla until the sugar dissolves.

Chocolate chili: Cook 2 cups milk, 6 ounces chopped bittersweet chocolate, 3 tablespoons sugar, 1 tablespoon cocoa powder and 1/4 teaspoon chili powder over medium-low heat, stirring, until smooth. Stir in 1/2 teaspoon vanilla. Cool slightly before freezing.

Banana peanut: Purée 2 medium bananas, 1 cup milk, 1/4 cup sugar, 1/4 cup peanut butter and 1/2 teaspoon vanilla. Sprinkle 1 teaspoon chopped roasted peanuts into each Popsicle mold before adding banana mixture.

Boozy

Mojito: Make simple syrup as described. Purée with 1/3 cup rum, 1/2 cup mint leaves, 1/3 cup lime juice and 1 cup water.

Grapefruit Campari: Make simple syrup: cook 1/4 cup sugar and 1/4 cup water over medium-low heat until the sugar dissolves. Combine with 1 1/2 cups grapefruit juice

Fennel Pernod: Make simple syrup as described. Purée with 2 cups roughly chopped fennel and 1/2 cup Pernod or other anise liqueur.

BBQ Beef w Pickle Slaw Sandwiches

Get Chef "Big Daddy" Aaron McCargo's recipes for Barbecued Beef with Pickle Slaw on Toasted Soft Rolls, Apple-Pear Cobbler, and more!

Barbecued Beef with Pickle Slaw on Toasted Soft Rolls
Here’s another way to make good use of the Shredded Beef Short Ribs on page 24. This is a great summery sandwich, although I eat it all year long, and the pickle slaw is incredibly refreshing. When you eat this, you’ll need a lot of napkins.
Serves 4 to 6

21/2 pounds boneless beef short ribs
2 tablespoons kosher salt, plus more as needed
2 tablespoons coarsely ground black pepper, plus more as needed
3 tablespoons canola oil
1 medium onion, sliced
5 cloves garlic, smashed
1 cup ketchup
3/4 cup beef broth
2 tablespoons cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon smoked paprika
4 to 6 soft rolls, split
Pickle Slaw (see directions below)

Directions

Preheat the oven to 425°F. Season the short ribs generously with salt and pepper. In a large Dutch oven or similar pot, heat the oil over medium-high heat. When hot, sear the short ribs on all sides until the meat is crusty and nicely browned, 5 to 6 minutes total. Lift the short ribs from the pot and set aside on a platter.

Add the onion and garlic to the pot and cook, stirring, until nicely browned, about 5 minutes. Stir in the ketchup, broth, vinegar, lemon juice, Worcestershire sauce, sugar, and paprika and bring to a simmer. Taste and season with salt and pepper.

Return the ribs to the pot, cover, and roast in the oven until the beef is fork-tender, about 2 hours. Remove the pot from the oven and set aside to allow the meat to cool.

When the ribs are cool enough to handle, lift them from the pot, shred the meat using your fingers or a fork, and put it in a bowl. You will have about 3 cups of shredded short ribs. Set aside until ready to use.

Strain the cooking juices through a sieve into another bowl. Refrigerate the juices until you can skim and discard the fat that rises to the top, 20 to 30 minutes.

Spoon as much of the defatted cooking juices into the rib meat as needed to moisten it. You will need at least 1/4 cup and perhaps more.

Reheat the meat on high power in the microwave until heated through, 1 to 2 minutes. Preheat the broiler and toast the rolls, cut sides up, for 1 to 2 minutes, until nicely browned. Pile equal amounts of meat on the bottom half of each roll and top with pickle slaw. Put the top half of the roll on each sandwich, press gently, and serve.

Pickle Slaw
Makes 31/2 to 4 cups

Ingredients
1 cup thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 cup julienned baby dill pickles
1/2 cup julienned carrots
1/3 cup thinly sliced red onion
2 jalapeño chile peppers, very thinly sliced
1/3 cup mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon smoked or kosher salt
1/4 teaspoon coarsely ground black pepper

Directions

In a large bowl, stir together the cabbages, pickles, carrots, onion, and jalapeños. In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper. Pour the dressing over the vegetables and toss until well mixed. Cover and refrigerate the slaw for at least 30 minutes to marinate.

cobb turkey burgers w avacado ranch dressing

Cobb Club-Stuffed Turkey Burgers with Green Ranch Dressing

Serves 4

Tags: brunch dinner lunch "sammies," wraps and subs fruit rice, grains and breads pork vegetables

Submitted by

Rachael Ray

on 05/19/11

Ride the wave of popular stuffed burgers with Rach's unique adaptation of a Cobb salad to a burger. Serve with Double-Baked Crazy-Crisp Oven Fries.

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INGREDIENTS

• 8 slices good-quality bacon
• 1/2 small onion, finely chopped
• 3 cloves garlic, 2 finely chopped and 1 grated, divided
• Extra virgin olive oil (EVOO), for drizzling
• 1 1/2 pounds ground turkey breast
• Salt and pepper
• 2 tablespoons fresh thyme, finely chopped
• 3/4 cup blue cheese crumbles
• 1 avocado
• Juice of 1 lemon
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1 teaspoon Tabasco sauce
• 3 tablespoons chives, finely chopped
• Tender lettuce leaves, such as butter, leaf or Bibb
• 4 slices ripe tomato, about 1/2-inch thick
• Club rolls or brioche rolls, split

PREPARATION

Pre-heat the oven to 375°F. Arrange the bacon slices on a slotted broiler pan and bake to crisp, about 15 minutes.

Meanwhile, in a skillet over medium-high, sauté the onions and finely chopped garlic in a drizzle of EVOO until softened, 5 minutes. Place in a mixing bowl and cool. Once cool, add the meat; season with salt, pepper and thyme and mix well. Divide the meat into four portions and shape each portion into two thin patties.

Top each patty with a mound of cheese crumbles, then sandwich them together with another thin patty and press them together at the edges to mold them into burgers. Drizzle with EVOO and turn the heat back on under the skillet to medium-high. When hot, add the patties and cook for 6 minutes on each side.

For the green ranch dressing, place the avocado in a blender with the lemon juice, a pinch of salt and pepper, the grated garlic, sour cream, buttermilk, Tabasco and chives. Process into a smooth dressing.

Serve the burgers on bun bottoms topped with lettuce, tomato and bacon slices. Slather the roll tops with green ranch dressing and set into place.

Serve these stuffed burgers with Rachael's Double-Baked Crazy-Crisp Oven Fries alongside. (Bake the bacon while the fries are in the oven for the first time at the lower oven temperature; remove the bacon once crisp along with the fries, then bring the heat up to 425°F and allow the oven to fully reheat to the higher temperature.)

Penne Pasta with Basil

Rigatoni alla Vodka
Ingredients
Extra virgin olive oil
1/2 small onion, chopped
6 slices prosciutto or pancetta, thinly sliced
3 garlic cloves, minced
Salt and fresh ground pepper
1 large can crushed tomatoes
1 tablespoon sugar
1 pound rigatoni pasta
1 cup heavy cream
Few basil leaves

Instructions
1. Fill a large pot with water and bring to a boil.

2. Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.

3. To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.

4. Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.

5. Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.

Ultimate Chicken Salad

Ultimate Chicken Salad
Ingredients
6 cups chopped or shredded cooked chicken breast meat
1 ½ cups mayonnaise
¼ cup finely diced onion
¼ cup finely diced celery
¼ cup sweet pickle relish
1 bunch (1 ounce) fresh chives, chopped
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon hot pepper sauce, such as Tabasco
1 teaspoon freshly ground black pepper

Directions
In a large bowl, toss the chicken with the mayonnaise, onion, celery, relish, chives, Worcestershire sauce, salt, hot pepper sauce, and black pepper. Cover and refrigerate for at least 1 hour and up to 2 days

Chicken Cordon Bleu Bundles

Chicken Cordon Bleu Bundles
Ingredients
4 whole scallions, trimmed
1 ¼ cups diced low-sodium cooked ham
½ cup torn or coarsely chopped cooked chicken breast
¼ cup diced Swiss cheese
1 tablespoon diced shallots
1 tablespoon sliced scallions, white and green parts
1 tablespoon all-purpose flour
1 ½ teaspoons salt
1 teaspoon coarsely ground black pepper
4 sheets phyllo dough
½ cup (1 stick) unsalted butter, melted

Directions
Preheat the oven to 400°F.

In a wide skillet filled with simmering water over medium-high heat, blanch the whole scallions until softened, 2 to 3 minutes. (Alternatively, soften the scallions in a microwave-safe dish covered with plastic wrap. Microwave on high power for 2 to 3 minutes.) Drain and set aside to cool.

In a large bowl, toss together the ham, chicken, cheese, shallots, sliced scallions, flour, salt, and pepper.

Brush each sheet of phyllo dough with melted butter and stack the sheets. Cut the phyllo stack into quarters, and spoon equal amounts of the ham-chicken mixture in the center of each quarter. Pull the corners of the quarters up over the filling and tie them closed with the blanched scallions. Brush the bundles with melted butter. Arrange the bundles on a baking sheet and bake for 8 to 10 minutes, until golden brown and the filling is heated through.