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| Cabbage Potato Bake 1 ½ lbs. potatoes, cut into chunks milk olive oil 1 lb green cabbage, shredded 1 onion, finely chopped 3 oz. grated cheese Boil the potatoes until tender; drain and then mash with some milk and olive oil. Cook the cabbage until tender; drain well. In a bowl, mix together, the mashed potatoes, cabbage and onion, season with salt and pepper to taste. Place in a greased casserole; sprinkle the cheese over the top and bake at 400 degrees for 30 minutes. Spaghetti Squash Lasagna 1 large spaghetti squash 1 large onion, diced 1 bell pepper, diced 5 cloves garlic, minced 2 tbsp. olive oil 1 cup mushrooms, sliced 1 bunch chard, stems sliced and leaves cut into small pieces 1 (28oz.) can crushed tomatoes 2 tsp. basil 1 tbsp. oregano 1 tsp. Italian seasoning ½ tsp. crushed red pepper flakes 2 cups skim-milk mozzarella cheese, grated ¾ cup parmesan cheese salt and pepper to taste Preheat the oven to 350 degrees. Cut squash lengthwise, and then scoop out the seeds. Place the squash face down in a 9x13 inch baking pan and add 1 inch of water to the pan. Bake in the oven for 45 minutes or until the squash is tender, do not overcook. Meanwhile in a pan, sauté the onion, bell pepper, and garlic in the olive oil for 3 minutes; add the mushrooms and sauté for 3 minutes more and then add the chard, tomatoes and seasonings. Continue to simmer for about 15 minutes. When the squash is finished, let cool slightly and then separate strands by pulling a fork through. Mix the squash in with the vegetables. In a casserole dish, alternate layers of the squash mixture and mozzarella, ending with the squash mixture. Top with parmesan cheese and bake, uncovered, for 30 minutes or until the cheese is bubbly and slightly brown. Roasted Romanesco with Mustard Cream Sauce 3 tbsp. olive oil 2 romanesco, quartered ¾ cup onions, chopped 1 lemon, zested 4 oz. heavy cream 3 tbsp. white wine fresh ground pepper to taste Preheat oven to 400 degrees. In a medium skillet, heat the olive oil and add half of the onion, cook for 2 minutes. Add the romanesco and spoon the onion over them. Transfer to a casserole dish and roast for 12 to 15 minutes or until soft. Meanwhile, in a small pan, add the cream, and place over gentle heat; add the wine to taste. Add the rest of the onion and mustard and heat gently for 3-4 minutes. Remove the romanesco from the oven and pour the sauce over the top. Season with the fresh ground pepper. Lemon Artichoke and Romaine Salad 10 cups torn romaine lettuce 4 plum tomatoes, sliced 1 (14oz) can water-packed artichoke hearts 3 tbsp. water 3 tbsp. lemon juice 3 tbsp. olive oil 2 garlic cloves, minced fresh ground pepper to taste 1/3 cup shredded parmesan cheese In a bowl, combine the first four ingredients. In a separate small bowl, combine the water, lemon juice, oil, garlic, and pepper. Pour over the salad; toss to coat. Sprinkle with the parmesan cheese and serve. Butternut Lasagna From Giada De Laurentiis 1 tbsp. olive oil 1 (1 ½ to 2 pounds) butternut squash, peeled, seeded, and cut into 1-inch cubes salt and fresh ground pepper ½ cup water 3 amaretti cookies, crumbled ¼ cup olive oil ¼ cup flour 3 ½ cups whole milk pinch nutmeg ¾ cup (lightly packed) fresh basil leaves 12 no-boil lasagna noodles 2 ½ cups shredded mozzarella cheese 1/3 cup grated parmesan Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the puree, to taste, with more salt and pepper. Heat the olive oil in a medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce heat and simmer until the sauce thickens slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with pepper to taste. Position the rack in the center of the oven and preheat to 375 degrees. Lightly grease a 9x13 inch glass baking dish. Spread ¾ cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with ½ cup mozzarella cheese. Drizzle ½ cup of sauce over the noodles. Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle with the remaining mozzarella and parmesan cheeses over the lasagna. Continue baking, uncovered, until the sauce bubbles and the top is golden brown, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Bread and Chard Salad ½ Italian style loaf of bread, cut into 1” cubes 1 ½ tbsp. olive oil, plus more 3 shallots, minced 1 ½ tsp. lemon juice 3 tbsp. white wine 1 bunch chard 1 pint cherry tomatoes, stemmed salt and fresh ground pepper to taste 1 can (15 oz) garbanzo beans, drained 1 (9oz) can tuna, drained water as needed Place the bread cubes on a lightly oiled baking sheet and toast at 375 degrees until dry and crunchy, about 15 minutes. Cool completely. Remove the stems and ribs from the chard and tear leaves into salad-sized pieces. Heat 1 ½ tablespoons olive oil in large skillet over medium heat and add shallots. Sauté until tender, 3 to 4 minutes; do not let brown. Add the lemon juice and white wine and cook 30 seconds. Add the chard and cook for 1 minute, turning leaves as they cook down. Add tomatoes and continue cooking until chard is wilted and the tomatoes are softened and their skins have begun to split, about 6 to 7 minutes. Season with pepper to taste. Toss the bread cubes with the garbanzo beans and tuna in a large bowl. Add cooked vegetables, and any cooking liquid left in the pan (or ¼ cup water if no liquid), 2 tablespoons of olive oil and combine well. Simmer for 2 to 3 minutes, then serve immediately. |