Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. 🙂 We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • ½ cup (1 stick) unsalted butter, cut into ½” cubes
  • about 3/4 to 1 cup milk (I used 1 percent)
  • coarse salt

For the Filling:

  • Âľ cup brown or French green lentils
  • 1 teaspoon coarse salt, plus more for seasoning
  • 17 garlic cloves, divided
  • 5 tablespoons olive oil, divided
  • 1 ounce dried porcini mushrooms
  • 2 large yellow onions, coarsely chopped (about 3-4 cups)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
  • 3 tablespoons cornstarch
  • 2 teaspoons light soy sauce or 2 tablespoons white miso
  • freshly ground black pepper
  • 12 cups ½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
  • ÂĽ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

  1. Preheat oven to 450°, preferably on convection.
  2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
  3. Let cool slightly, then peel.
  4. Press potatoes through a ricer, food mill, or colander into a large bowl.
  5. Add butter; stir until well blended.
  6. Stir in milk until desired consistency is achieved.
  7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

  1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–25 minutes.
  3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

  1. Soak dried porcini in 3 cups hot water; set aside.
  2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
  3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add 10 cloves of chopped garlic and cook for 1 minute.
  5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
  6. Add bay leaves and wine; stir, scraping up any browned bits.
  7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
  8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
  9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
  10. Strain mixture into a large bowl with a spout. Discard the solids.
  11. Wipe Dutch oven clean and returned strained sauce to pot; bring to a boil. (I had 5 cups of strained sauce.)
  12. Stir cornstarch and 3 T water in a small bowl to dissolve.
  13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
  14. Whisk in soy sauce/miso.
  15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

  1. Preheat oven to 425°, preferably on convection roast.
  2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
  3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes.
  4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
  5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

  1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
  2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
  3. Pour sauce over vegetables.
  4. Spoon potato mixture evenly over. Swirl decoratively.
  5. Bake at 425°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
  6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

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Roasted Eggplant Lasagna

After making a fabulous dish from this book, Flattened Chicken Thighs With Roasted Lemon Slices, I knew I had to try another. The preparation involved to make this dish was a sharp contrast to the quick-cooking chicken thighs, but I knew it would be worth every minute. Twenty cloves of garlic too! 🙂

This might be the most labor-intensive lasagna I’ve ever made, but it was certainly one of the best. The recipe was adapted from Mozza at Home: More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining by Nancy Silverton with Carolyn Carreno. I used large eggs and substituted some reduced-fat dairy. I also omitted the olives, straining the bĂ©chamel, pre-cooking the pasta, as well as broiling the baked lasagna.

Because I used un-cooked pasta when layering my dish, I was not able to use the genius tip of cutting the lasagna prior to baking. Thankfully, I didn’t have any difficultly cutting it after it was fully cooked. Absolutely amazing!!

For the Eggplants:

  • 2 large eggplants (2 to 2 1/2 pounds)
  • 1 cup extra-virgin olive oil
  • 3 1/2 tsp coarse salt
  • 1/2 cup large garlic cloves (about 20 large cloves), peeled and sliced 1/16 inch thick lengthwise (preferably on a mandoline)
  • 28 ounce can crushed tomatoes (preferably San Marzano)
  • 1 1/2 tsp sugar
  • 1/2 cup (about 3 oz) pitted small black olives, such as Taggiasche, Nicoise, or Kalamata, optional
  • 3 T za’atar or dried oregano
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red chile flakes

For the Cheese Sauce:

  • 1/2 large yellow Spanish onion, halved root to tip, peeled
  • 4 T (1/2 stick) unsalted butter
  • 1 arbol chile pod
  • 2 fresh or dried bay leaves
  • 1/4 cup unbleached all-purpose flour
  • 1 quart whole milk (I used 2 cups whole milk & 2 cups 1 percent milk)
  • 2 tsp coarse salt
  • 12 ounces (3 cups) shredded low-moisture mozzarella (part-skim okay)
  • 8 ounces (1 cup) fresh ricotta
  • 1/2 cup (about 2 ounces) finely grated Parmigiano-Reggiano
  • 2 large eggs, lightly beaten

For the Pasta & Assembly:

  • 16-ounce package dried lasagna noodles (I used DeCecco)
  • 1 cup (about 4 ounces) finely grated Parmigiano-Reggiano
  1. Prepare the Eggplant: The eggplant is roasted on the oven floor. If using an electric oven, adjust the oven racks so that one is closest to the oven floor and put a pizza stone on it. Preheat the oven to 500 degrees.
  2. Trim and discard the tip and stem ends of the eggplants and cut the eggplants into 1-inch cubes.
  3. Divide the eggplant pieces between two large baking sheets. Drizzle each portion with 1/4 cup plus 2 tablespoons of the olive oil. Toss and gently massage the cubes to coat the eggplant. Spread the eggplant cubes out in a single layer on the baking sheets.
  4. Cooking one batch at a time, put one baking sheet on the oven floor or on a pizza stone on the lowest rack and cook for 15 to 20 minutes, until the cubes are dark brown all over and beginning to lose their shape, rotating the baking sheet from front to back and moving the cubes with a metal spatula halfway through the cooking time so that they don’t stick.
  5. Remove the baking sheet from the oven, season with 1 teaspoon of salt; set aside.
  6. Repeat with the second batch of eggplant.
  7. Remove the baking sheet from the oven, season the second baking sheet or roasted eggplant cubes with 1 teaspoon of salt; set aside.
  8. Combine the garlic and the remaining 1/4 cup oil in a large Dutch oven or another large high-sided pot over medium heat. Cook until the garlic is soft and very light golden brown, stirring constantly so it doesn’t burn, about 5 minutes.
  9. Add the tomatoes, sugar, and the remaining 1 1/2 teaspoons salt, stir to combine, and cook the tomatoes for 5 to 6 minutes, until they thicken slightly.
  10. Spoon out and reserve 1/2 cup of the tomato sauce.
  11. Add the roasted eggplant, olives (if using), za’atar or oregano, pepper, and red chile flakes. Stir to combine and cook until the eggplants have taken on the color of the sauce, about 5 minutes. (Add 1/2 cup to 3/4 cup water if the sauce becomes dry or sticky.)
  12. Turn off the heat and set aside while you make the cheese sauce.
  13. Make the Cheese Sauce (& BĂ©chamel): Trim and discard the root end of the onion half. Cut the onion half in half again root to tip so the onion is quartered. Slice 1/4-inch lengthwise.
  14. Combine the butter, onion, chile pod, and bay leaves in a medium heavy-bottomed saucepan over medium-low heat.
  15. Cook, stirring often, until the butter is melted and the onion is soft but not brown, about 10 minutes.
  16. Add the flour, whisking constantly to remove any lumps, and cook for 2 minutes to cook off the flour flavor.
  17. Gradually add 1 cup of the milk, whisking constantly.
  18. Increase the heat to high and cook the sauce, whisking constantly, until it begins to thicken, about 1 minute.
  19. Add another cup of the remaining milk, whisking constantly.
  20. Return the sauce to a boil and add the remaining 2 cups milk, whisking constantly.
  21. Return the sauce to a boil, reduce the heat to low, and simmer, whisking or stirring constantly, until the sauce is thick enough to coat the back of a spoon, 3 to 4 minutes.
  22. Turn off the heat and stir in the salt.
  23. Remove and discard the chile pod and bay leaves.
  24. With a ladle, remove 1 cup of the béchamel; set aside.
  25. Add the mozzarella, ricotta, Parmigiano, and the eggs to the pot with the remaining béchamel and gently whisk to combine.
  26. Adjust the oven rack so that one is in the middle position. Preheat the oven to 350 degrees, preferably on convection.
  27. Assemble & Finish the Dish: Spread 1/2 cup reserved tomato sauce over the bottom of a 13 x 9-inch baking dish.
  28. Lay 6 half-sheets (or 3 full sheets) of lasagna on the bottom of the pan to cover it.
  29. Add half of the tomato-eggplant sauce (about 2 1/2 cups) and spread it evenly over the pasta.
  30. Spoon half of the cheese sauce over the sauce and spread it in an even layer to the edge and into the corners of the pan.
  31. Lay an additional 6 half-sheets (or 3 full sheets) of pasta over the cheese sauce. Press down on the pasta sheets with the palms of your hands to remove air bubbles and to ensure that the layers are flat and even.
  32. Spoon remaining tomato-eggplant sauce over the top; spread evenly.
  33. Spoon remaining cheese sauce over the top; spread evenly and to the edges and corners of the pan.
  34. Lay a final layer of pasta on top.
  35. Using a rubber spatula, gently spread the reserved béchamel evenly over the top of the lasagna.
  36. Sprinkle with Parmigiano.
  37. Put the lasagna on a baking sheet and put it in the oven to bake for 35 to 45 minutes, until the edges are golden brown and puffed up a bit. Rotate the pan halfway through the baking time.
  38. Remove from the oven and let cool for at least 1 hour before serving.

Note: The pasta can be prepared through step #34 a day in advance. Cover the pan and refrigerate until ready to bake.

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Garlicky Spaghetti with Mixed Greens


Almost as a “rule,” I increase the amount of garlic in every dish. Not this one! It incorporated two huge heads of garlic. Just my style. Mmmmm. 🙂

This recipe was adapted from Food and Wine, contributed by Kay Chun. I also loved that there were so many greens- two pounds!  I used a combination of kale and mixed baby greens. I also used whole wheat spaghetti. Quick, easy, healthy, and great!

I’m bringing this dish to share at my favorite blog party, Angie’s Fiesta Friday #161, co-hosted by Laura @Feast Wisely this week. Enjoy!

Yield: 6 servings

  • 3/4 cup extra-virgin olive oil
  • 1 cup panko
  • 2 tablespoons finely chopped parsley
  • coarse salt
  • freshly ground black pepper
  • 1 pound whole wheat spaghetti
  • 2/3 cup thinly sliced garlic (about 18 cloves or 2 large heads)
  • 2 pounds kale, mustard greens, or other mixed greens stemmed and leaves coarsely torn (24 cups)
 (I used 1 1/2 pounds kale & 1/2 pound mixed baby chard, kale, & spinach)
  • 2 tablespoons fresh lemon juice
  1. In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 
5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
  2. Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
  3. In a large pot, combine 
the remaining 1/2 cup of oil with 
the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and 
light golden, 7 to 8 minutes.
  4. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper.
  5. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes.
  6. Divide the pasta among bowls and top with the panko.

Note: The toasted panko (without the parsley) can be stored in an airtight container at room temperature overnight. Stir in the parsley before serving.

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Birthday Lasagna

I am partial to lasagna laden with mushrooms and spinach… with plenty of cheese, of course. 🙂

When requesting his birthday menu, my son wanted “regular” lasagna, “you know, with just meat and cheese!” His wish was my command. 🙂 It was delicious!

This recipe was adapted from Martha Stewart. I used ground turkey and chicken sausage, added red pepper flakes, and increased the amount of garlic. We ate it with garlic bread and Caesar salad. He absolutely loved it. It was even more celebratory for him to eat it with our special “Happy Birthday” fork. 🙂

  • 1/2 sprig basil, (3 tablespoons coarsely chopped)
  • 4 ounces Parmesan, (1 cup finely grated)
  • 14 oz (about 1 1/4 cups) whole milk ricotta
  • 1 1/2 pounds mozzarella (5 cups grated)
  • 1 pound no-boil lasagna noodles (I needed 2 additional sheets.)
  • 28 ounces canned, diced tomatoes
  • 1 1/2 teaspoons dried oregano
  • 1-2 dashes red pepper flakes, optional, or to taste
  • 1/2 pound sweet Italian sausage (casings removed) or sun-dried tomato-basil chicken sausage (casings removed)
  • 1 pound ground turkey
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon coarse salt
  • 4 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 1 T olive oil
  1. Preheat oven to 350 degrees.
  2. Make the sauce: Heat 1 tablespoon oil in a skillet over medium heat; cook onion, garlic, salt, and pepper 1 minute.
  3. Add turkey and sausage; cook, breaking up with a spoon, until browned, about 5 minutes.
  4. Stir in tomatoes, red pepper flakes, and oregano. Reduce heat; simmer 1 minute.
  5. Remove from heat. Stir in basil. Taste and adjust seasonings, as necessary.
  6. Coat baking dish with cooking spray or oil; spread a thin layer of sauce on the bottom of the dish.
  7. Top with a layer of noodles. (I used 6 noodles per layer.)
  8. Next, spread a third of the ricotta, then 1 1/2 cups sauce, on top. Sprinkle with 1 cup mozzarella and 3 tablespoons Parmesan. Repeat these steps 2 more times.
  9. Top with a layer of noodles, the remaining sauce, mozzarella and Parmesan.
  10. Cover with parchment paper topped with foil; bake 20 minutes.
  11. Remove foil and parchment; bake 20 minutes more. Let rest 10 minutes before cutting and serving.

Vegetarian Variation: Clean and trim 8 ounces button mushrooms; finely chop in a food processor. Follow the recipe, but in step 2, cook onion and garlic in 2 tablespoons olive oil. In step 3, add mushrooms, 1 cup diced zucchini, and 1/2 cup diced red bell pepper instead of turkey and sausage; cook, stirring, until just tender, about 6 minutes. After simmering with the tomatoes and oregano in step 4, stir in 4 cups chopped spinach along with basil.

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Baked Spinach Rice

Yes! More baked rice! 🙂 SO so SO delicious!! This one is loaded with cheese. It is meant to be served as an indulgent side dish, but we ate it as a main dish with a green salad. I loved it. It had fabulous contrasting textures.

This recipe was adapted from The New York Times, contributed by David Tanis. This wonderful dish is an upgrade of one of his favorite family casseroles.

Yield: 6 servings

  • 1 pound spinach (about 2 bunches), washed
  • 1 ½ cups long-grain white rice, such as Carolina, Jasmine, or Basmati
  • coarse salt and freshly ground black pepper
  • 2 tablespoons butter, plus more to butter the baking dish
  • 1 cup grated Parmesan
  • ½ cup slivered almonds
  • 1 cup ricotta
  • 1 cup grated Gruyère
  • ÂĽ cup currants or raisins
  • pinch of freshly grated nutmeg
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage
  1. Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
  2. In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
  3. Heat oven to 375 degrees, preferably on convection.
  4. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
  5. Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
  6. Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste.
  7. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly.
  8. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
  9. Cover and bake for 25 to 30 minutes, then uncover and bake 10 minutes more, until top is browned.

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Fresh Ricotta

My husband and I have a favorite local restaurant where we like to go and have a special lunch together. Even though it is quite indulgent, we cannot go without ordering the fresh ricotta cheese appetizer. It is seasoned with lemon and served with warm bread. Irresistible.

I knew that making homemade ricotta was an easy task but had never tried to make it. I’m a little bit worried that now that I’ve finally done it because I’ll be making it all of the time! 🙂 I brought it to serve as an appetizer at a party to spread on slices of sourdough baguette… but- wow- it would also be amazing over pasta with a little drizzle of olive oil.

This recipe was adapted from Bon Appetit, contributed by J.J. Goode. I added lemon zest (like at my restaurant!) and coarse salt, to taste. I found the consistency was perfect after straining for just twenty minutes. It was beyond creamy, rich, and fabulous.

Yield: about 1 cup

  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ teaspoon coarse salt, plus more for seasoning, to taste
  • 2 tablespoons fresh lemon juice or distilled white vinegar
  • zest of 1/2 a lemon, or more, to taste
  1. Bring milk, cream, and 1/2 tsp salt to a boil in a medium saucepan.
  2. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
  3. Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl.
  4. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be). (I recommend the consistency after about 20 minutes.)
  5. Cover and chill cheese up to 3 days. (If it lasts that long!)

Note/Update: This ricotta was absolutely delicious in Spinach & Ricotta Pappardelle. Wonderful!!

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Cauliflower Gratin

My husband refused to let me simply roast the special heads of cauliflower we received in our CSA share. When he agreed to eat this indulgent cheesy cauliflower celebration as a main dish, we struck a deal. I added a little bit of pasta to make it more substantial.

We enjoyed this dish with roasted potatoes, roasted carrots, as well as Toscano kale and watermelon radish greens sautéed with garlic, onions and leeks on the side. It truly was a CSA box feast. 🙂

This recipe was adapted from Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten. I used one and a half heads of my small CSA cauliflower, about two pounds total. The original recipe called for three pounds, so I added pasta to the gratin. I also drizzled olive oil over the top of the dish instead of butter.

Cheesy deliciousness. 🙂

  • 1 (3-pound) head cauliflower, cut into large florets (I used 2 pounds of cauliflower supplemented with 1 cup orecchiette pasta)
  • coarse salt
  • 2 T unsalted butter
  • 3 T all-purpose flour
  • 2 cups hot milk (I used whole milk)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyère, divided
  • 1/2 cup freshly grated Parmesan (I used Parmigiano Reggiano)
  • 1/4 cup panko or fresh bread crumbs
  • 1 to 2 T extra-virgin olive oil, for drizzling
  1. Preheat the oven to 375 degrees F, preferably on convection.
  2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  3. Cook the pasta, if using, about 2 minutes less than the package directions for al dente.
  4. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
  5. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
  6. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyère, and the Parmesan.
  7. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish or another equivalently sized baking dish.
  8. Place the drained cauliflower on top (and the pasta, if using) and then spread the rest of the sauce evenly on top.
  9. Combine the bread crumbs with the remaining 1/4 cup of Gruyère and sprinkle on top.
  10. Drizzle 1-2 tablespoons of olive oil over the gratin.
  11. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

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