Entries by Meredith Lehman

Butternut Squash Recipes

Roasted Butternut Squash Lasagna FOR THE FILLING 2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 stick unsalted butter, cut into pieces 2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed 1/2 cup finely crushed […]

Spaghetti Squash Recipes

Spaghetti Squash with Turkey Meatballs 1 spaghetti squash (about 3 pounds), halved lengthwise Coarse salt and freshly ground pepper 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 onion, finely chopped 2 garlic cloves, minced 1 1/2 teaspoons chopped fresh oregano 1/2 ounce grated Parmesan cheese (3 tablespoons) 1 tablespoon dried breadcrumbs 8 ounces lean […]

Pico de Gallo

Pico de Gallo 3/4-pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups) 1/3 cup chopped cilantro 1/4 cup finely chopped white onion 1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste 1 tablespoon freshly squeezed lime juice, or more to taste 1/2 teaspoon fine salt, or […]

Watermelon Jalapeno Margarita

Watermelon Jalapeno Margarita 8 cups cubed watermelon 1 1/2 cups white tequila 1/2 cup orange liqueur (such as Triple Sec) 1/2 cup fresh lime juice 1/4 cup Simple Syrup 1 to 2 jalapeño peppers, thinly sliced Cracked ice Garnishes: fresh jalapeño slices, watermelon wedges Puree watermelon, in batches, in a blender or food processor. Pour […]

Watermelon Tabbouleh Salad with Goat Cheese

Watermelon Tabbouleh Salad with Goat Cheese 1 1/4 cups water Coarse salt 3/4 cup bulgur wheat 8 ounces watermelon (about 1/2 small), peeled and coarsely chopped (1 1/2 cups) 2/3 cup coarsely chopped fresh flat-leaf parsley 2 scallions, thinly sliced on the bias 1 tablespoon plus 1 teaspoon extra-virgin olive oil 2 teaspoons finely grated […]

Spinach and Portabella Sautee

  Spinach and Portabella Sautee 2 lbs flat spinach leaves, stemmed 1 lb portabella mushroom, sliced 3 -4 medium garlic cloves, minced 1⁄4 cup fresh parsley, minced 2 tablespoons olive oil kosher salt or sea salt, to taste ground black pepper, to taste 1⁄4 cup dry white wine Wash and stem spinach and mushrooms. Slice […]

Penne with Green Beans and Cherry Tomatoes

Penne with Green Beans and Cherry Tomatoes 1 (16-oz.) package whole wheat penne pasta 8 oz green beans, cut into 1 1/2-inch pieces 1 pt. small tomatoes tomatoes, halved 3/4 cup Lemon-Shallot Vinaigrette (below) 1/4 cup chopped fresh dill Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes […]

Baked Plum Tomatoes

Baked Plum Tomatoes 4 plum tomatoes, halved 1/4 cup finely grated Parmesan cheese 2 tablespoons plain breadcrumbs 1/2 teaspoon mixed dried herbs, such as thyme, marjoram, oregano, and basil 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon pepper Preheat oven to 425 degrees. Halve 4 plum tomatoes lengthwise; slice off a sliver from the […]

Roasted Tomatillo Salsa Recipe with Cilantro and Jalapeno

Roasted Tomatillo Salsa Recipe with Cilantro and Jalapeno 8ounces (3 to 4 medium) tomatillos, husked and rinsed Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed 2large garlic cloves, peeled 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped 1small white onion, finely chopped Salt Roast the […]

Feta Stuffed Pepper

Feta Stuffed Pepper 2-3 large or 4-5 small, Cubanelle peppers 1/3 pounds of feta cheese 1 tablespoons of olive oil 1 heaping tablespoon of finely chopped parsley ½ small hot pepper (of your choice, jalapeño works well), finely chopped 1/8 teaspoon of salt 1/ teaspoon of pepper Bread Preheat oven to 390°F. Cut a cap […]