Ina Garten’s Roasted Vegetable Lasagna

Ina Garten uses the genius idea of roasting all of the vegetables in this lasagna filling, as well as using no-boil lasagna noodles, to remove the excess liquid that often makes a vegetable lasagna too watery. Perfect comfort food.

This recipe was adapted from Make It Ahead: a Barefoot Contessa Cookbook by Ina Garten, via The Kitchn, contributed by Emma Christensen. I used a mandoline to slice the eggplant and zucchini. I also increased the garlic and goat cheese, modified the technique, and used the noodles without pre-soaking them.

It was very cheesy and indulgent so we gobbled it up with a giant green salad. 😉

Yield: Serves 10

• 1 1/2 pounds eggplant (1 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
• 3/4 pound zucchini (2 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
• 2/3 cup extra-virgin olive oil
• 1 T dried oregano
• Kosher salt and freshly ground black pepper
• 5 cloves garlic, minced
• 12-14 ounces no-boil lasagna noodles (I used Trader Joe’s)
• 16 ounces fresh whole-milk ricotta
• 10 ounces creamy garlic-and-herb goat cheese, at room temperature
• 2 large eggs, lightly beaten
• 1/2 cup chopped fresh basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese, divided
• 4 1/2 cups, 40 oz, bottled marinara sauce (I used Trader Joe’s Italian Marinara with Barolo Wine)
• 1 pound fresh mozzarella, very thinly sliced (I used pre-sliced and cut them in half)

1. Preheat the oven to 375°F preferably on convection roast.
2. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. (I had 1 2/3 trays of eggplant and 1 1/3 trays of zucchini.)
3. Brush them generously with the olive oil on both sides, using all of the oil.
4. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1 1/2 teaspoons pepper.
5. Roast for 25 minutes, rotating after 15 minutes.
6. Sprinkle the garlic evenly over the vegetables, and roast for another 5 minutes, until the vegetables are cooked through.
7. Remove all 3 trays from the oven and lower the temperature to 350°F, preferably on convection.
8. Combine the ricotta, goat cheese, eggs, basil, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
9. Spread 1 cup of the marinara in a 9×13×2-inch baking dish.
10. Arrange a third of the vegetables on top, then a layer of the noodles (6 noodles per layer), a third of the mozzarella (9 1/2 pieces per layer), and a third of the ricotta mixture in large dollops between the mozzarella.
11. Repeat twice, starting with the marinara.
12. Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.
13. Place the dish on a sheet pan lined with parchment paper, cover with foil and bake for 30 minutes.
14. Remove the foil and bake an additional 30-35 minutes, until the lasagna is browned and bubbly.
15. Allow to rest for 10 minutes and serve hot.

Make-Ahead: Assemble the lasagna completely and refrigerate for up to 1 day or freeze for up to 3 months. Defrost (if necessary) and bake before dinner.

Roasted Shrimp with Salsa Calabrese

Did I mention that I met Bobby Flay this summer? It’s true! It was fun but really not that exciting. 😉 He came to our mall for the 10th anniversary of his first “Bobby’s Burger Palace” restaurant. I stood outside in a huge line in 90+ degree heat with my kids and friends for the opportunity to meet him. I think that I waited so long to share this news because the photo of me with Mr. Flay is terrible. I was also too shy to ask him to write to “the brook cook” in my new Bobby Flay cookbook. Ugh. Overall, we all had good time, I bought a great cookbook, and we got free milkshakes. 🙂

Now seems like the time to share this dish because it’s from his “Fit” cookbook, healthy and tasty. Perfect for the season of resolutions and dietary changes.

The recipe is adapted from Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle by Bobby Flay with Stephanie Banyas and Sally Jackson. I used graffiti eggplant instead of Japanese, grape tomatoes instead of plum, and increased the garlic. I made the dish a little more caloric by serving it over brown Basmati rice. Cauliflower rice would also be a nice option- or without rice as in the original recipe.

Yield: Serves 4

• 2 graffiti eggplants or 4 Japanese eggplants, about 1 pound, peeled and cut into 1/2-inch dice
• 12 grape tomatoes or 2 seeded plum tomatoes, diced
• 1 red bell pepper, seeded and diced
• 1 small red onion, diced
• 8 garlic cloves, chopped
• 1/4 tsp to 1/2 tsp red pepper flakes, to taste, preferably Calabrian
• 5 T olive oil
• Kosher salt and freshly ground black pepper
• 2 T red wine vinegar
• 1/4 cup fresh basil, chopped, plus whole leaves for garnish
• 1/4 cup fresh flat leaf parsley, chopped
• 1 pound large shrimp, peeled and deveined (I used 21-25 count)
• 1 tsp ground fennel
• brown Basmati rice or cauliflower rice, for serving, optional

1. Preheat the oven to 425 degrees, preferably on convection roast.
2. In a large bowl, combine the eggplant, tomatoes, bell pepper, onion, garlic, red pepper flakes, and 3 tablespoons of the oil, season with salt and pepper, and toss to coat.
3. Spread the vegetables on a large, parchment paper-lined, rimmed baking sheet. Roast, stirring a few times, until soft and lightly golden brown, about 45 minutes. Remove from the oven and let cool for 10 minutes.
4. Transfer the vegetables to a food processor and purée until almost smooth. Add the vinegar and 1/4 cup of water, and continue processing until smooth.
5. Add the basil and the parsley and pulse a few times to incorporate while still leaving flecks of herbs. Season with salt and pepper, to taste, and transfer to a bowl.
6. In a large bowl, toss the shrimp with the remaining 2 tablespoons of oil and the fennel and season with salt and pepper.
7. Spread the shrimp in an even layer on a large, parchment paper-lined, rimmed baking sheet. Roast, turning once, until pink and firm and just cooked through, about 8 minutes.
8. To serve, spoon sauce over prepared rice, if desired, or in the bottom of a shallow bowl. Top with about 5 shrimp and garnish with whole basil leaves.

Note: The vegetable sauce can be made a day ahead and stored in the refrigerator. Bring to room temperature before serving.

Lentil & Orzo Stew with Lemon & Coriander-Spiced Roasted Eggplant

Happy 2019! I have a few healthy “January” recipes to share before getting back to my belated holiday menu recipes. 🙂

This wonderful stew was hearty and healthy. The flavors in the dish were brightened with lemon zest and juice. I also loved that the roasted eggplant was seasoned with crushed coriander seeds- it made it a more special topping.

The recipe was adapted from The New York Times, contributed by Yewande Komolafe. I doubled the recipe, increased the garlic and eggplant, decreased the oil, and used green lentils and feta cheese. Excellent.

Yield: 8 servings

• roughly 3 pounds eggplant (I used 3 medium eggplant), chopped into 1 1/2-inch pieces
• 8 T olive oil, divided
• 2 T coriander seeds, crushed
• Kosher salt and freshly ground black pepper
• 2 medium carrots, finely chopped
• 2 medium yellow onions, finely chopped
• 4 celery stalks, finely chopped
• 10 garlic cloves, finely chopped
• 2 T tomato paste
• 2 cups dried lentils (green, black or brown)
• 10 cups chicken or vegetable stock, or water (I used 4 cups homemade turkey stock & 6 cups chicken stock)
• 1 cup orzo or other small pasta
• zest and juice from 2 lemons, plus lemon wedges for garnish
• ¼ cup shaved ricotta salata or crumbled feta, or to taste

1. Heat the oven to 425 degrees, preferably on convection roast.
2. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on 2 parchment paper-lined large rimmed baking sheets and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
3. In a large stock pot, heat the remaining 4 tablespoons oil over medium. (I used a large enameled cast iron pot.) Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
4. Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
5. Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
6. Stir in the orzo and cook until softened, 8 to 10 minutes.
7. Remove from heat and stir in the lemon zest and juice.
8. Season to taste with salt and pepper.
9. Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.

Chile-Butter Chicken With Vinegared Potatoes, Scallions, & Herbs

One of my friends is always encouraging me to roast a whole chicken for dinner. Well, needless to say, I have a couple fabulous roast chicken dishes to share! I am so happy that I always take her advice. 🙂

I loved all of the fresh herbs in this first dish- especially because I had tons of CSA cilantro and parsley at the time. The chicken is also roasted over a bed of sliced potatoes- which soaked up a lot of the wonderful pan drippings. Delicious! This wonderful sheet pan recipe was adapted from The New York Times, contributed by Alison Roman. I used a larger chicken and increased the amount of potatoes and garlic.

Yield: Serves 4 to 6

• 1 (4 1/2 to 5 pound) chicken, or 4 1/2 to 5 pounds bone-in, skin-on chicken parts
• Kosher salt and freshly ground black pepper
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil, plus more as needed
• 2 teaspoons red-pepper flakes
• 1 teaspoon hot smoked paprika
• 4 garlic cloves, finely grated
• 2 pounds Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick (I used a mandoline)
• ¼ cup distilled white vinegar
• 1 cup cilantro and/or parsley, tender leaves and stems, coarsely chopped
• 2 scallions, thinly sliced

1. Heat oven to 425 degrees, preferably on convection roast. Season chicken with salt and pepper; set aside.
2. Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and grated garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
3. Layer the potatoes on a rimmed baking sheet, drizzle with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
4. Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes.
5. Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts. (I used the oven temperature probe and cooked the whole chicken until the temperature in the thickest part of the breast reached 165 degrees.) 
6. Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes.
7. Scatter with herbs and scallions before serving.

Escarole, Beet, & Tomato Salad with Warm Shallot Vinaigrette

I love finding recipes using escarole that are outside of the “Italian soup” box- especially in the summer. This incredible, layered salad was elevated by the warm shallot vinaigrette and the creamy blue cheese topping. It was slightly- and wonderfully- wilted from the warm beets and dressing.

This recipe was adapted from Martha Stewart Living. I roasted the beets instead of steaming them, and modified the proportions. I loved the color variation from the mixed-color tomatoes and combination of golden and red beets. It was a true celebration of my CSA share. 🙂

• 2 bunches beets, bulbs peeled, trimmed, and cubed, greens reserved for another use (I used golden & red beets)
• 1/4 cup finely chopped shallot (I used 1 large shallot with 2 bulbs)
• 1/4 cup extra-virgin olive oil, plus more for roasting shallots
• Kosher salt and freshly ground black pepper
• 6 tablespoons rice-wine vinegar
• 1 cup halved cherry or mixed-color tomatoes (5 1/2 ounces)
• 1 tablespoon fresh lemon juice
• 1/3 to 1/2 large head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups)
• 1/4 cup packed chopped fresh dill
• 4 ounces blue cheese, preferably Danish, thinly sliced or broken into chunks (I used Castello Creamy Blue Danish Cheese)

1. Set oven to 425 degrees, preferably on convection roast.
2. Place cubed beets on a parchment paper-lined rimmed baking sheet. Toss with a drizzle of olive oil, salt, and freshly ground black pepper.
3. Place beets in pre-heated oven, and roast for approximately 30 minutes, or until caramelized and tender.
4. Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, stirring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired.
5. When beets are cool enough to handle, toss with tomatoes, lemon juice, and 2 tablespoons warm dressing.
6. In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper.
7. Top with cheese and serve with remaining vinaigrette alongside.

Chipotle-Rubbed Chicken Sheet-Pan Dinner with Roasted Salsa Verde & Acorn Squash

I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.

I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!

Yield: Serves 4 to 5

• 12 oz tomatillos (about 6 medium)
• 8 garlic cloves
• 4 scallions
• 1 jalapeño
• 6 T extra-virgin olive oil, divided
• coarse salt
• 10 boneless, skinless chicken thighs (about 3 lbs), trimmed
• 2 T adobo sauce, from 1 can chipotles in adobo
• 1 tsp honey
• 1 tsp ground cumin, divided
• 1 medium acorn squash
• ½ bunch cilantro, divided
• lime wedges, for serving
• brown Basmati rice, for serving

1. Place a rack in upper third of oven; preheat to 425°, preferably on convection roast.
2. Start by assembling all the ingredients for the salsa: Remove husks from the tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
3. Smash the garlic cloves with the flat side of your knife and remove skins. Add to baking sheet with tomatillos.
4. Trim ends of scallions and discard, then cut scallions crosswise into 1-inch pieces. Add to baking sheet.
5. Cut the jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
6. Drizzle 2 T oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
7. Cut the acorn squash in half and scoop out seeds with spoon. Cut each half in quarters again to make 8 equal wedges.
8. Arrange squash on baking sheet on the opposite side of the baking sheet from the tomatillos (leaving room in the center for the chicken). (I placed each slice on its side so that it could absorb more pan drippings.)
9. Drizzle squash with 2 T oil. Season with salt and sprinkle with remaining ½ tsp cumin.
10. Place baking sheet with tomatillo mixture and acorn squash in the preheated oven for 12 minutes while you prepare the chicken.
11. Pat the chicken thighs dry with paper towels. Season all over with salt.
12. Whisk 2 T adobo sauce (from 1 can chipotles in adobo), 1 tsp honey, ½ tsp cumin, and 2 T oil in a large bowl until smooth.
13. Add chicken to bowl and toss with tongs until coated.
14. After the vegetables have par-baked for 12 minutes, arrange chicken, using tongs, in the center of the baking sheet.
15. Roast until chicken thighs are browned on top and meat is cooked through (165 degrees on an instant-read thermometer), tomatillos are lightly charred on top, and squash is fork-tender about 20 additional minutes.
16. Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
17. Transfer chicken and squash to a platter.
18. Tip all remaining ingredients, along with ½ cup of pan juices, into a blender. (I used a Vitamix.) Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
19. Spoon salsa over platter and top with reserved cilantro leaves.
20. Serve with brown Basmati rice and lime wedges alongside.

One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree

Two Years Ago: North African Meatballs

Four Years Ago:

• Creamy Poblano & Ancho Chicken Tacos: Mix & Match Fillings
• Rick Bayless’ Red Mole Enchiladas with Shredded Chicken

Five Years Ago:

• No-Bake Vegetarian Enchiladas with Smoky Tomatillo Salsa
• Creamy Chicken & Greens with Roasted Poblano Tacos
• Tacos with Tangy Cilantro Chicken
• Rick Bayless’ Swiss Chard Tacos with Caramelized Onion, Fresh Cheese, & Red Chile

Roasted Cauliflower Soup with Hazelnuts & Bacon

Yes- more soup! It may be sunny outside but it is still freezing. The positive spin I’ve taken on this gloomy situation is that I can still make delicious soup for dinner. 🙂

This recipe is from one of my favorite magazine columns, the RSVP section of Bon Appétit. It was adapted from chef Mark Filatow of Waterfront Wines in Kelowna, British Columbia. It was fabulous!

• ½ cup raw hazelnuts
• 2 T baking soda
• 1 medium head of cauliflower (about 2 pounds), cut into small florets
• 2 T extra-virgin olive oil, plus more for drizzling, optional
• coarse salt and freshly ground pepper
• 4 slices thick-cut bacon (about 4 ounces)
• 1 small fennel bulb, chopped
• 1 small onion or ½ of a large onion, chopped
• 3 garlic cloves, finely chopped
• ⅓ cup dry white wine or water
• 6 cups chicken stock
• ¾ cup heavy cream
• 2 bay leaves

1. Blanch and Peel the Hazelnuts: Boil 1 ½ cups water in a small saucepan. Add 2 T baking soda and the nuts. Boil for 3 minutes, or until the skin is easily removed. Drain, rinse with cold water, and peel the skin off of the nuts.
2. Preheat oven to 350°, preferably on convection roast.
3. Toast the blanched hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
4. While the nuts are cooling, increase oven to 400°, preferably on convection roast.
5. Toss cauliflower and 2 T oil on a parchment paper-lined baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
6. Meanwhile, cut bacon crosswise into ½” pieces.
7. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.
8. Cook fennel, onion, and garlic (I chopped them using a food processor) in drippings in pot, stirring occasionally, until onion and fennel are very soft, 5–10 minutes.
9. Add wine and cook until mostly evaporated, about 5 minutes.
10. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper.
11. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes.
12. Pluck out bay leaves; discard. Let mixture cool slightly.
13. Working in batches, purée cauliflower mixture until very smooth. (I puréed the soup using an immersion blender in the pot.)
14. Season with salt and pepper, to taste.
15. Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil, if desired. (I omitted the additional oil.)

Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.

One Year Ago: Breakfast Sausage, Egg, & Cheese Muffins

Two Years Ago: Cheesy Pasta Casserole with Wild Mushrooms

Three Years Ago: Gemelli with Mushrooms & Ricotta

Four Years Ago: Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce

Five Years Ago: Minestrone and Macaroni Baked in Yogurt (Arshda Madznov)