Pumpkin & Sausage Lasagna

Course dinner, Main Course
Cuisine Italian
Keyword dinner for groups, lasagna
Prep Time 1 hour
Cook Time 50 minutes
Servings 12

Equipment

  • 9 x 13" Baking Dish
  • Large Cast Iron Frying Pan
  • Medium Saucepan
  • Mixing Bowl
  • Whisk

Ingredients

Pumpkin Sauce (Make Ahead)

  • 2 C Pureed Pumpkin
  • 4 T Butter
  • 6 T Flour
  • 4 C Milk
  • 1 pinch Sea Salt
  • 1 T Pumpkin Pie Spice

Lasagna

  • 15 no-boil lasagna noodles
  • 2 lbs Ground Sweet Sausage
  • 3 C Swiss Chard
  • 3 C Kale
  • 4 medium cloves Garlic minced
  • 1 medium Yellow Onion finely chopped
  • 1 Duck Egg or 2 chicken eggs
  • 16 oz Ricotta
  • 8 oz Mozzarella
  • 4 oz Atwell’s Gold or Parmesan
  • 1 T fresh Parsley finely chopped
  • 1 T Italian Seasoning

Instructions

Make ahead: Pumpkin Sauce

  • Melt the butter in a medium saucepan over medium heat, then mix in the flour. Stir about 2 minutes.
  • Increase to medium high heat, and add milk while whisking quickly, approximately 1C at a time. Simmer 2-3 minutes once all milk has been added, whisking occasionally.
  • Stir in the pumpkin, pumpkin spice, and sea salt. Simmer until sauce is thick enough to coat the back of a spoon.

Lasagna

  • Set out your ingredients.
  • Preheat oven to 375.
  • In a large cast iron skillet, heat olive oil over medium heat. Add sausage, and brown.
  • Add onion and garlic, and cook 3-4 minutes until aromatic.
  • Add chard and kale, and cook until wilted.
  • In a mixing bowl, mix ricotta, eggs, and Italian spice.
  • To assemble the lasagna: Add 1 cup of pumpkin sauce to the bottom of a 9x13 baking pan. Cover with 4-5 lasagna noodles.
  • Spread 1/2 the ricotta mixture over noodles. Add 1/2 of sausage mixture on top of the ricotta. Cover with 1 cup mozzarella cheese. Pour 1 cup pumpkin sauce over the mozzarella.
  • Add another layer of noodles, remaining ricotta, sausage mixture, and mozzarella. Top with last layer of noodles. Pour remaining pumpkin sauce over the top layer of noodles. Sprinkle with Atwells Gold cheese over top.
  • Bake for 45-50 minutes, or until the top is golden brown. Top with parsley as garnish.

Summer Veggies Paella

Course Main Course
Cuisine Spanish
Keyword guests, paella, seafood, summer
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6

Equipment

  • large frying pan
  • Medium Frying Pan

Ingredients

  • 1 Zucchini cut into ½” slices and quartered
  • 1 small Eggplant cut into ½” slices and quartered
  • 1 Pint Green Beans chopped into 1” segments
  • 1 lb Heirloom Tomato seeded and cut into thick wedges
  • 1 ear of Corn removed from cob
  • 1 Bell Pepper chopped
  • ½ C Yellow Onion diced
  • 2 cloves garlic minced
  • 1 T Tomato Paste
  • 2 t Paprika
  • 1 pinch Saffron
  • 1 t Sea Salt
  • 1 lb Shrimp peeled and deveined
  • 1 lb Mussels rinsed and debearded
  • 2 Chicken Thighs boneless, roughly chopped
  • 3 C Bomba rice
  • 2 C Bone Broth
  • 1 C White Wine
  • 1 1/2 C Water
  • 3 T Olive Oil
  • Zest + juice of 1 Lemon
  • Minced parsley for garnish

Instructions

  • Lay out ingredients.
  • Heat 2T olive oil in a large frying pan (cast iron is ideal) at medium heat. Stir in garlic and onion, and sauté for 5 minutes.
  • Add rice to pan and toss to coat and cook an additional 3 minutes.
  • Slowly add water, wine, and bone broth while stirring. Add saffron, paprika, bell pepper, zucchini, beans, eggplant, and salt.
  • Bring to a rolling boil for 2 minutes, then reduce heat to medium-low and simmer covered for 20 minutes.
  • Add mussels and cook covered for approximately 5 minutes, until all have opened.
  • While the rice is cooking, in a medium frying pan, heat 1T olive oil over medium heat. Add chicken, tomato paste, and lemon juice and zest. Cook for 5 minutes.
  • Add shrimp and ensure both sides are cooked, approximately 5 minutes.
  • Combine meats with rice mixture in large frying pan, and add sliced heirloom tomato and corn. Allow to simmer covered for 5 minutes.
  • Serve, garnished with minced parsley.

Summer Scallops & Veggies Pizza

Course dinner
Cuisine Italian
Keyword pizza
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6

Equipment

  • Saucepan
  • Pizza stone

Ingredients

  • 1 premade pizza dough
  • Cornmeal

For the Sauce:

  • 1 T unsalted butter
  • 2 T flour
  • ¾ C buttermilk
  • ¼ t sea salt
  • t black pepper
  • 1 garlic clove grated
  • ¼ C Atwells Gold cheese grated

For the toppings:

  • 8 oz burrata cheese
  • 1 medium zucchini in ¼” slices
  • 1 ear of corn removed from cob
  • 4 oz scallops quartered
  • ¼ t basil minced

Instructions

  • Lay out ingredients
  • Preheat oven to 500°
  • In a medium saucepan over medium heat, melt butter and whisk in flour until smooth. Continue to whisk while roux sets up, approximately 2 minutes.
  • Reduce saucepan to low heat, and slowly add buttermilk, stirring until smooth with each addition.
  • Once all buttermilk has been added, add garlic, sea salt, and black pepper. Allow to bubble for 1 minute while whisking.
  • Remove the pan from heat, and add cheese.
  • Dust counter service with cornmeal, and roll out pizza dough into a 12” circle. Roll up the corners to create the edges of the crust.
  • Distribute sauce evenly on the crust. Feel free to improvise on the total amount of sauce used, to your tastes.
  • Add zucchini, corn, scallops, and basil, evenly distributed on the pizza.
  • Bake the pizza (ideally on a pizza stone) for 6 minutes.
  • Remove pizza from the oven, and add burrata. Burrata can be shredded up and evenly distributed, left as a ball in the middle, or a mix of those!
  • Cook for 2-3 additional minutes, until scallops are completely white and cooked through.
  • Serve pizza with additional grated Atwell’s Gold Cheese, sea salt, and minced basil to taste.

Today is National Lasagna Day, from the list of fun silly “holidays”!

Any excuse to make a lasagna, I’d say!

Lasagna with Eggplant and Zucchini Noodles

Prep Time 45 minutes
Cook Time 2 hours

Equipment

  • 9x13" Casserole Pan
  • Medium Mixing Bowl
  • Medium Frying Pan

Ingredients

  • 1 lb ground beef
  • 1 tsp olive oil
  • 1 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 2 medium zucchini sliced 1/8" thick
  • 1 medium eggplant sliced 1/8" thick
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 16 oz ricotta cheese
  • 8 oz mozzarella cheese shredded
  • 1/4 cup parmesan cheese grated
  • 1 egg
  • 1 pinch herbes de provence

Instructions

  • Gather ingredients
  • Brown meat in a medium frying pan, and set aside.
  • Add olive oil to the pan and saute garlic and onions about 5 minutes.
  • Return the meat to the pan, add tomatoes and basil. Simmer on low for 45 minutes, uncovered.
  • Meanwhile, slice zucchini and eggplant into 1/8" thick slices, lightly salt and set aside or 10 minutes, then blot with a paper towel.
  • Preheat oven to 375°.
  • In a medium bowl mix ricotta cheese, parmesan cheese, and egg. Stir well.
  • In a 9x13 casserole dish, spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1 cup of the ricotta cheese mixture, then top with 1/2 cup of the mozzarella cheese and repeat the process, alternating between zucchini and eggplant, until all your ingredients are used up. The last layer top with remaining zucchini and sauce.
  • Cover with foil and bake 30 minutes.
  • Uncover the foil, add the remaining mozzarella cheese and a pinch of herbes de provence, and bake 30 minutes
  • Let stand about 5 - 10 minutes before serving.

Snap Pea & Radish Salad with Burrata

Prep Time 15 minutes
Servings 2

Equipment

  • Mixing bowl, large

Ingredients

  • 2 French Breakfast Radishes thinly sliced
  • 1 pint Snap Peas halved
  • 2 C Spring Mix roughly chopped
  • ¼ C Mint fresh leaves, chopped
  • 1 T Scallions finely chopped (about ½ scallion)
  • 8 oz Burrata cheese
  • 3 T Olive Oil
  • 1 T Lime Juice
  • 1 pinch Flaky Sea Salt

Instructions

  • Gather your ingredients
  • Let burrata come to room temperature
  • In a large mixing bowl, combine radishes, peas, spring mix, mint, and scallions.
  • Add olive oil and lime juice to bowl, and toss to coat.
  • Tear burrata to expose center, and set out on plates. Sprinkle flaky salt on top.
  • Top burrata with salad.

Notes

In mine, I split some of the pea pods open to add to the texture variation!

Snap Pea Panzanella with Grilling Cheese

A delicious summer salad with crispy grilling cheese.
Course Salad
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 15 minutes

Equipment

  • Baking tray
  • Salad bowl
  • Frying pan

Ingredients

  • 2 C Sugar Snap Peas trimmed
  • 2 C Spring Mix salad greens roughly chopped
  • 2 Scallions finely chopped
  • 1 T Mint finely chopped
  • ¼ t Garlic minced
  • ½ C Olive Oil
  • 1 T White Wine
  • 2 slices Sourdough bread cut into ½” cubes
  • 4 oz Grilling Cheese thickly sliced
  • 1 pinch Salt

Instructions

  • Set out ingredients.
  • Preheat the oven to 350°.
  • Toss sourdough with 2T olive oil and salt until coated.
  • Arrange sourdough on a baking tray and cook approximately 10 minutes, until toasted.
  • Whisk together wine, 2T olive oil, garlic, and mint in a small bowl. Set aside as dressing.
  • In a serving bowl, combine snap peas, spring mix, scallions, and toasted sourdough.
  • In a frying pan, heat remaining 2T of olive oil over medium high heat. Cook grilling cheese approximately 2 minutes per side, until golden.
  • Allow cheese to slightly cool, combine with salad, add dressing, and serve.

Notes

Grilling Cheese comes from Narragansett Creamery. If unavailable, substitute Haloumi. 

 –

Snap Pea Risotto with Garlic Scape Butter

An ode to late spring, this fresh risotto features snap peas and tender garlic scapes.
Course Main Course, Side Dish
Keyword 30 minutes, risotto, Snap Peas
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Equipment

  • Large Skillet
  • Medium Saucepan

Ingredients

  • 3 C Chicken Broth
  • 1 C White Wine
  • 1 C Arborio Rice
  • 1/3 C Atwells Gold Cheese grated
  • 1 C Sugar Snap Peas trimmed and cut into ½” pieces
  • 1/4 C Scallions chopped
  • 1 T Olive Oil
  • 2 T Garlic Scape Butter

Instructions

  • Set out ingredients
  • In a medium saucepan, heat chicken broth to medium heat
  • In a large skillet, heat olive oil over medium high heat
  • Add scallions to skillet and cook for 3 minutes
  • Add rice, stir to combine ensuring rice is coated with oil. Cook for approximately 2 minutes.
  • Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
  • Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.
  • Along with the final ladle of stock, add the snap peas. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.
  • Remove from heat, and add garlic scape butter and Atwell’s Gold cheese.

Notes

To make Garlic Scape Butter, blend 1 stick of butter with 2-3 garlic scapes in a food processor until smooth.
Atwell's Gold cheese is available from Narragansett Creamery. If unavailable, you can substitute Asiago.

Prosciutto & Spring Greens Crustless Quiche

A farmers market take on the classic "ham and cheese" quiche.
Course Breakfast
Keyword keto, quiche, spring mix
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6

Equipment

  • Saucepan
  • Pie Pan
  • Mixing Bowl

Ingredients

  • 5 Duck Eggs
  • 1 C Spring Mix roughly chopped
  • 1 C Scallions thinly sliced
  • 1 clove Garlic minced
  • 1 C Prosciutto chopped
  • ½ C Milk
  • 2 C Gruyere grated
  • ½ C Romano Cheese grated
  • 1 T Butter

Instructions

  • Preheat the oven to 375°
    Ingredients set out for quiche
  • In a large saucepan on medium heat, melt butter and sauté scallions and garlic for 5 minutes, until aromatic and softened
  • Add spring mix and prosciutto to saucepan, and cook for additional 3 minutes
  • Beat together eggs, milk, and cheese in a mixing bowl
  • Mix together vegetables and egg mixture
  • Pour into oiled pie pan
  • Bake for 35-40 minutes, test for doneness by inserting a toothpick in the center

Video

 

This quiche is a great make-ahead breakfast, as well as being a nice way to use up any extra salad greens at the end of the week.  

We get our milk from a local farm, Crescent Ridge Dairy. If you’re in the greater Boston area, I definitely recommend checking them out for that old-style “milkman” experience!

Radish Risotto

Course Main Course
Keyword 30 minutes, radish, risotto
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • Saucepan, large
  • Pan, large

Ingredients

  • 12 French Breakfast Radishes chopped
  • 1 C Radish Greens roughly chopped
  • 6 C Chicken Stock
  • 1 C White Wine
  • 2 C Arborio Rice
  • 1/2 C Parmesan cheese grated
  • 3 shallots diced
  • 1 clove garlic minced (about 3/4T)
  • 5 T butter (or olive oil)
  • 1 dash Lemon Pepper optional
  • Fresh Mint to garnish

Instructions

  • Prepare ingredients and set out so you will not need to step away from the risotto while it cooks.
  • In a large saucepan, heat the chicken stock to medium temperature. Do not remove from heat during cooking process.
  • In a large pan over medium heat, melt 3T butter and add the shallots and garlic. Cook until soft and aromatic, approximately 5 minutes.
  • Add radishes and cook for approximately 2 minutes.
  • Add rice, stir to combine ensuring rice is coated with butter. Cook for approximately 2 minutes.
  • Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
  • Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.
  • Along with the final ladle of stock, add the radish greens. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.
  • Remove pan from heat, and stir in parmesan cheese, remaining butter, and 1 dash of lemon pepper.
  • Serve, adding a few fresh mint leaves on top for garnish.

 

Some quick additional tips for making great risotto:

  1. Have patience! When you are adding each ladle of broth, it’s important to make sure the previous ladle has fully absorbed.
  2. Use tools that work for you.  I really like using a pasta spoon for all this mixing!
  3. Remove the risotto completely from heat before adding final ingredients, particularly cheeses.

Spring Greens Flatbread

A quick tasty dinner option using spring mix as the main feature!
Course Appetizer, Main Course
Keyword 30 minutes, easy, flatbread, spring mix
Prep Time 15 minutes
Cook Time 12 minutes
Servings 2

Equipment

  • Frying pan
  • Pizza stone

Ingredients

  • 1 pre-made pizza crust
  • 3 C spring mix salad greens
  • 1 scallion finely chopped
  • ¾ C romano cheese grated
  • 3 T olive oil
  • flour or cornmeal for work surface

Instructions

  • Preheat the oven to 425°
  • In a frying pan over medium heat, add 1T olive oil, scallions, and spring mix
  • Stirring occasionally, heat for about 5 minutes to wilt greens
  • Add flour or cornmeal to your work surface to prevent dough from sticking
  • Roll out dough to approximately ¼" thickness -- imperfection is fine!
  • Spread remaining olive oil over crust, and add wilted greens + scallion mix and the romano cheese
  • Bake, ideally on a pizza stone, for 11-12 minutes
  • Serve immediately for best taste

Video

Notes

 
As a note, when we took these photos, we only used 2C greens -- we upped the greens to 3C in the recipe since it wasn't enough!

 

If you’d prefer not to use pre-made dough, a great easy one to make at home is King Arthur’s!