Portobello Mushroom and Summer Squash Vegetarian Lasagna
4 medium summer squash, sliced lengthwise, 1/8-inch thick
4 large Portobello mushroom caps, sliced 1/8-inch thick on a bias
olive oil, as needed
kosher salt & freshly ground black pepper
1 lb. ricotta cheese
2 eggs
1⁄2 teaspoon nutmeg
1 onion, diced
2 garlic cloves or scapes, minced
2 large cans tomato sauce
zest from 1 lemon
1 tablespoon dried basil
1 teaspoon dried oregano
1 (1 lb.) package no-boil lasagna noodles
12 ounces’ mozzarella cheese, grated
3 ounces’ parmesan cheese, grated
Preheat oven to 375 degrees.
In a large skillet or griddle over high heat, fry the squash and Portobello mushrooms in olive oil. Fry each in a single layer, doing as many batches as needed. Cook both sides until well browned and the vegetables are cooked though. Remove to paper towels and season with salt.
Season the ricotta with nutmeg, salt and pepper to taste, then beat in the eggs.
Sauté the onion & garlic in 3 tablespoons of olive oil, add the tomato sauce and lemon zest, simmer 5 minutes. Adjust seasonings, if needed (original recipe adds 1 teaspoons salt at this point, but I omit it).
Spray an 11″ x 13″ pan (at least 2″ deep). Build the layers as follows, being sure to get the noodles quite wet, as they need plenty of moisture. You might have a bit of extra sauce, but I use it all up.
Put 1 1/2 Celsius sauce in the bottom of the pan, then a single layer of four noodles, overlapping them slightly, 1/3 of the cooked vegetables, 1/2 the ricotta, and 1 cup sauce.
Put another single layer of noodles in the pan, top with 1/2 the remaining vegetables, 1/2 the mozzarella, and another cup of sauce.
Put another single layer of noodles in the pan, the last of the vegetable, the remaining ricotta, and 1 cup sauce.
Make another single layer of noodles and top with one cup of the sauce (I use ALL the rest of the sauce).
Finish with the remainder of mozzarella and the Parmesan, mixed together. Cover the pan with aluminum foil which has been sprayed to prevent the cheese from sticking to it, and bake 30 minutes. Remove the foil, and bake another 30 minutes, or until the noodles are tender and the sauce is bubbling around the sides, or the internal temperature is 170°F sauce is bubbling around the sides.
Allow to rest at least 15 minutes before serving so it firms up.
Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork. Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-17 09:43:262016-06-17 09:43:26Salmon with Creamy Dill Sauce
3-4 straight neck yellow squash or crook neck yellow squash
2 cups butter milk
1 cup cornmeal
1 cup flour (self-rising or plain, doesn’t matter)
1 tsp. salt
1/2 tsp. black pepper
Cajun seasoning optional
oil for frying
Slice the squash in about 1/4 inch slices. Pour buttermilk over them and let them stand a few minutes. Mix the cornmeal, flour, salt and pepper. Dredge the pieces of squash in the mixture until well coated. Heat the deep fryer to 350 degrees. Carefully drop the squash into the fryer in batches. You will probably have 2 to 3 batches depending on the size of the fryer. Let them cook for about 5 minutes or until golden brown. Flip them over once to be sure they brown on both sides. Remove to a paper towel lined plate. I like to sprinkle lightly with Cajun seasoning at this point, but that is optional. Serve these immediately. They are best when right out of the fryer!
Portobello Mushroom and Summer Squash Vegetarian Lasagna
Portobello Mushroom and Summer Squash Vegetarian Lasagna
Preheat oven to 375 degrees.
In a large skillet or griddle over high heat, fry the squash and Portobello mushrooms in olive oil. Fry each in a single layer, doing as many batches as needed. Cook both sides until well browned and the vegetables are cooked though. Remove to paper towels and season with salt.
Season the ricotta with nutmeg, salt and pepper to taste, then beat in the eggs.
Sauté the onion & garlic in 3 tablespoons of olive oil, add the tomato sauce and lemon zest, simmer 5 minutes. Adjust seasonings, if needed (original recipe adds 1 teaspoons salt at this point, but I omit it).
Spray an 11″ x 13″ pan (at least 2″ deep). Build the layers as follows, being sure to get the noodles quite wet, as they need plenty of moisture. You might have a bit of extra sauce, but I use it all up.
Put 1 1/2 Celsius sauce in the bottom of the pan, then a single layer of four noodles, overlapping them slightly, 1/3 of the cooked vegetables, 1/2 the ricotta, and 1 cup sauce.
Put another single layer of noodles in the pan, top with 1/2 the remaining vegetables, 1/2 the mozzarella, and another cup of sauce.
Put another single layer of noodles in the pan, the last of the vegetable, the remaining ricotta, and 1 cup sauce.
Make another single layer of noodles and top with one cup of the sauce (I use ALL the rest of the sauce).
Finish with the remainder of mozzarella and the Parmesan, mixed together. Cover the pan with aluminum foil which has been sprayed to prevent the cheese from sticking to it, and bake 30 minutes. Remove the foil, and bake another 30 minutes, or until the noodles are tender and the sauce is bubbling around the sides, or the internal temperature is 170°F sauce is bubbling around the sides.
Allow to rest at least 15 minutes before serving so it firms up.
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Salmon with Creamy Dill Sauce
Salmon with Creamy Dill Sauce
DILL SAUCE:
Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork. Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.
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Fried Summer Squash
Fried Summer Squash
Slice the squash in about 1/4 inch slices. Pour buttermilk over them and let them stand a few minutes. Mix the cornmeal, flour, salt and pepper. Dredge the pieces of squash in the mixture until well coated. Heat the deep fryer to 350 degrees. Carefully drop the squash into the fryer in batches. You will probably have 2 to 3 batches depending on the size of the fryer. Let them cook for about 5 minutes or until golden brown. Flip them over once to be sure they brown on both sides. Remove to a paper towel lined plate. I like to sprinkle lightly with Cajun seasoning at this point, but that is optional. Serve these immediately. They are best when right out of the fryer!
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