Recipes
Butternut Squash Lasagna
Serves 4-6
3 cups of butternut squash puree
1 cup of basil pesto
1 cup of fat free ricotta cheese
¾ cup of grated provolone cheese or blend
½ cup of grated parmesan cheese
2 cups of marinara sauce, store bought or homemade
3 Fresh lasagna sheets or 12 No Boil Lasagna noodle
¼ cup of basil chiffonade
Preheat oven to 400 degrees. Spray an 8x12 pan with cooking spray and spread a ¼ cup of marina sauce. Arrange one layer of noodles and then 1 ½ cups of butternut squash, ½ cup of pesto, ½ cup of ricotta cheese, ¼ cup of provolone, and then ½ cup of marinara sauce. Repeat. Add one more layer of noodles then add remaining marinara sauce, provolone cheese and parmesan. Cover with foil and bake for 30 minutes and uncovered for 15 more minutes. Let rest before cutting. Garnish with basil chiffonade.
Basil Pesto
3 cups of fresh basil, washed, stems removed
2 cloves of garlic
½ cup of toasted pine nuts
Juice of 1 lemon
¼ cup of extra virgin olive oil
In food processor combine basil, garlic, pine nuts, lemon, and olive oil. Process until incorporated.
Vegetarian Enchiladas
Serves 6-8
1 tablespoons of olive oil
4 cups of shredded zucchini
2 cups of diced tomatoes
½ cup of chopped onions
¼ cup of green chiles
Kosher Salt
Freshly ground pepper
2 cups of enchilada sauce (homemade or store bought)
1 ¾ cups of light shredded cheddar cheese
6 corn tortillas
¼ cup of freshly chopped cilantro
Preheat oven to 400 degrees. In a large sauté pan, heat olive oil over medium high heat. Add zucchini, tomatoes, onions, and chiles. Season with salt and pepper. Cook until vegetables are tender. Remove from heat and set aside.
Spray a glass an 8x12 casserole lightly with cooking spray and add a thin layer of enchilada sauce across the bottom of casserole. Add a layer of tortillas and a ladle of enchilada sauce to the top of tortillas and then half of vegetable mixture, then a 1/2 cup of cheese. Top with more tortillas, another ladle of enchilada sauce, remaining vegetable mixture and ½ cup of cheese. Top with remaining tortillas and pour remaining enchilada sauce over the top (it might seem a little soupy but after baking it will absorb into tortillas). Top with remaining ¾ cup of cheese and cover. Bake for approximately 30 minutes or until top is golden. Garnish with chopped cilantro.
Enchilada Sauce
2 (8 ounce) cans tomato sauce
1 (4 ounce) can chopped green chilies, undrained
1/2 cup onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 clove garlic, minced
Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Use as desired for enchiladas.
Roasted Yellow Tomato Soup
Serves 6-8
6 cups of yellow baby tomatoes
Olive Oil
4 tablespoons of Herbs De Provence
Kosher Salt
Freshly Ground Pepper
8 cups of organic chicken broth or stock
3 yellow potatoes, peeled and cut into quarters
1 white onion, skin removed and cut into quarters
4 cloves of garlic
Freshly chopped parsley (for garnish)
Preheat oven to 400 degrees. Using a rimmed baking sheet, add tomatoes and drizzle with Olive oil and toss with Herbs De Provence and season to taste with salt and pepper. Toss to make sure all of the tomatoes are well coated. Place baking sheet in oven for 20-25 minutes or until tomatoes are blistered and/or popped.
While tomatoes are roasting, add chicken broth to a large pot. Bring to a boil and add potatoes, onion and garlic. Let simmer until vegetables are tender. Turn off heat and set aside. Let tomatoes cool slightly.
Working in batches add ¼ of chicken broth mixture and ¼ of tomatoes to blender and puree until smooth. Transfer to soup pot and continue until all done. Heat soup to desired temperature and serve. Garnish with freshly chopped parsley.
NOTE: Soup can be made ahead and kept in refrigerator until ready to serve.
Zesty Pimento Cheese
Makes approximately 2 1/2 cups
2 cubes of cream cheese, softened
2 cups of shredded sharp white cheddar
2 cups of shredded smoked gouda
¼ cup of Dukes mayonnaise
2 serrano chiles, seeded and finely chopped
½ cup of diced pimentos
In a stand mixer, add cream cheese and mix on medium speed until whipped. Add shredded cheese, mayonnaise and mix on medium until well incorporated. Add chiles and pimentos and mix on low until well mixed. Transfer to glass container and refrigerate for at least an hour.
Use on grilled cheese, burgers, or on finger sandwiches.