Zucchini Noodle Lasagna

Zucchini "Noodle" Lasagna

Ok, so this recipe is awesome. You use zucchini instead of pasta, and with all the other flavours going on, you don't miss the pasta! This is the original recipe, but I beefed up the sauce with pureed veggies, and next time I'm going to make a white sauce. I added spinach to the ricotta and mozarella, and used that as one of my layers. You can use turkey in it, or leave it out!

Ingredients
1 (28 oz) can of whole plum tomatoes, with juice
2 tbsp olive oil
2 medium zucchini, sliced very thinly lengthwise
1 onion, finely chopped (about 1 cup)
1/4 tsp red pepper flakes
1/2 tsp sugar
2 garlic cloves, minced
12 oz ground turkey
1 cup ricotta cheese
1 1/2 cups mozzarella cheese
2 tbsp chopped fresh oregano
salt and pepper to taste
1/2 tsp basil
2 tbsp tomato paste

Directions
To make the sauce:

Saute the onion with the red pepper flakes until tender, stirring. Meanwhile, pulse the tomatoes in a food processor until they are finely chopped. Add the turkey into the pan with the onion and continue to cook, breaking up the large pieces and getting it nice and browned. When there is no longer any pinkish meat, add the garlic and continue to cook for about a minute or two. Then toss in the tomatoes and bring it to a boil.

Reduce the heat and let simmer, stirring and adding the sugar, tomato paste, basil, tasting for salt and pepper. Allow it to simmer for about 20 minutes to thicken up.

Let the sauce cool, and stir in the fresh oregano.

Meanwhile, slice your zucchini lengthwise, really thin. Like about 1/8 inch thin. Use a mandoline if you have one (I don't). Put them in a colander over your sink, sprinkle the slices with about 2 tsp of salt, and let them sit while the sauce cooks, this will draw the moisture out of your zucchini so it doesn't get soupy. When you need them, simple wipe them off with paper towel.

To assemble the lasagna:

Heat your oven to 375 F.

In the bottom of an 8 inch square baking dish, make a layer of zucchini slices using about 5 or 6 pieces. Spread over 1 cup of the sauce. Dot with 1/4 cup of ricotta cheese, and then a sprinkle of mozzarella. Repeat three times with remaining zucchini, ricotta, and mozzarella. Alternate the direction of the zucchini with each layer. End by sprinkling the top with cheese. Bake, uncovered, about 50 minutes while everything bubbles and browns.

Let stand for 10 minutes before serving, and top with freshly chopped oregano. Serves 6

Black Bean, Corn and Tomato Salad

This recipe is great served hot or cold, and goes well with grilled chicken or beef!! The lime really brings out the flavour so don't skip it!

Black Bean, Corn and Tomato Salad

Ingredients
Salad:
3 tablespoons olive oil
1 onion, diced
1 tablespoon kosher salt
2 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper, optional
4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
1 dried bay leaf
3/4 cup chicken broth
2 (15-ounce) cans black beans, rinsed and drained
2 tomatoes, chopped
6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)
1/4 cup chopped fresh cilantro leaves
Dressing:
2 tablespoons lemon juice
2 tablespoons lime juice
3 tablespoons agave nectar or 2 tablespoons maple syrup
2 tablespoons lemon zest
2 tablespoons lime zest
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Directions
Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.

Asparagus Soup

Asparagus Soup with Herbed Goat Cheese taken from the Food Network

Now, I'm not a huge fan of asparagus, but this recipe is delicious! Go easy on the salt, it needs very little!! Enjoy!

Ingredients

Goat cheese:

• 1/2 cup (4 ounces) goat cheese, at room temperature
• 2 tablespoons chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• Vegetable Oil cooking spray

Soup:

• 2 tablespoons unsalted butter, at room temperature
• 1 large leek (white and light green part only), thinly sliced
• 4 cups low-sodium chicken broth
  
• 2 pounds medium asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• Special equipment: a 1/2-ounce cookie or ice cream scoop
  

Directions : Line a small baking sheet with parchment paper. Set aside.

Goat cheese

Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.

Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.

To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.

Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.