Recipe Files From August Produce Club

Much-belated recipes from August Produce Club are featured below -

Goat Cheese Quiche with Hash-Brown Crust

Thai Basil Shrimp ‘n Okra

 Boiled Peanuts

Onion Parmesan Roasted Red Potatoes 

Warm Green Bean and Potato Salad

Grilled Shrimp with Cilantro, Lime, and Peanuts

Peach Buckle

Goat Cheese and Honey Sandwich 

Sweet Potato Hummus

Couscous-Stuffed Eggplant

Eggplant Salad with Israeli Couscous and Basil

Grilled Beef Skewers with Zucchini and Mint

Peach Chutney

Grilled Apples With Herbes De Provence and Micro Greens

Chili-Beef Skewers

Open-Faced Lobster “Rolls” with Avocado Spread

Quinoa and Green Bean Salad Recipe

Potatoes, Peas, and Mint

Persimmon Bread

Michael’s Best Button Mushrooms

Butternut Squash Lasagna

Lobster Roatan

Goat Cheese Quiche with Hash-Brown Crust
Everyday Food, December 2005

2 tablespoons butter, softened, plus more for pan 1 package

(1 pound) frozen hash brown potatoes, thawed

12 large eggs

Coarse salt and ground pepper

1 1/2 cups reduced-fat sour cream 1 package (4 to 5 ounces) soft goat cheese, room temperature 4 scallions, thinly sliced

Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Cook’s Note

When is it done? Gently tap or shake the pan; if the filling jiggles slightly in the middle but not on the sides, the quiche is set.

Thai Basil Shrimp ‘n Okra

http://noteatingoutinny.com (makes 2 servings)

1/2 – 3/4 lb medium to large shrimp, peeled and de-veined

1 cup okra, fresh or frozen and thawed, sliced to 1/2” pieces

1 tsp finely minced ginger

1 Tb finely sliced chilli peppers

1/2 tsp finely minced garlic

1-2 scallions, finely sliced 4-6 basil leaves

1 tsp sugar

1 Tb fish sauce (optional – or substitute with water)

Juice of 1 lime (about 1-2 Tb)

2 Tb oil

Salt and pepper

After shrimp are peeled and de-veined, season with a sprinkle of salt and pepper and let marinate while you chop and prepare the rest of the ingredients. Combine fish sauce (or water) with sugar in a small bowl and set aside.

Heat oil in a large skillet with minced garlic and ginger until fragrant.Add chili peppers.Add shrimp and let cook on one side for a minute or so.Add okra and stir everything.Add scallions, lime juice, and fish sauce/water with sugar and stir thoroughly.Taste for seasoning, adding salt if necessary. Finally, stir in basil and serve immediately over rice.

Boiled Peanuts

Wash and pick through your peanuts, removing loose soil and sprouts, stems, weeds, and leaves.You can place your peanuts in a large pot or bucket and use a sprayer on a garden hose to rinse your peanuts, and when the water floats the nuts, the loose debris will float to the top when the contents of the pot is agitated or stirred.

Set up a cooker if you are boiling a large amount at one time, or get a good heavy pot to place on the stove. Pour your peanuts into the pot, and add enough water to cover them by 2 or more inches. Some will float to the top, so the amount of water may have a deceptive appearance. Push the peanuts down with your (clean) hands, and you will be ableto tell how much water is in the pot.

Add salt to taste. This can be tricky, but a rule of thumb is to add 1/4 cup salt for every ten pounds of green peanuts. For older, tougher peanuts, more salt may be needed so the nut will absorb enough salt to season your nuts.

Add other seasonings if you prefer. Here, sliced jalapeno peppers are added to give the finished peanuts a bit of heat. Garlic, either fresh or powder, liquid crab boil seasoning, chili powder, and other strong spices may be used as well.

Bring the contents to a boil. On the propane stove, you light the burner and turn the flame up high, on a cooktop, turn the burner to high until the water is rapidly boiling, then reduce the

heat/flame so that it maintains a rolling boil without producing excess heat.

Stir the peanuts about every 15-20 minutes, making sure the water has not boiled down. Covering the pot will reduce the amount of water evaporating from the pot, but will increase the risk of your pot boiling over while the peanuts boil.

After an hour or so, remove some of the peanuts with a slotted spoon and test (taste) them. Peanuts that have fully absorbed water will sink to the bottom of the pot. When they have become tender, and the nut has become from the shell when it is opened, the peanuts are done.

Cooking may take as long as 2-4 hours, depending on the altitude. If you desire, before removing the nuts from the boiling water, additional salt can be added and the peanuts can continue to boil for another 30 minutes or so. Keep in mind that with the increased salinity of the water, and the additional boiling time, the already cooked peanuts can become too salty very quickly, so use caution at this stage.

Turn off the stove/burner when the peanuts are salty and tender enough to suit you. Drain away the excess water, being very careful not to scald or burn yourself while doing so, and place the boiled peanuts in a bowl to cool and enjoy.They are also great before being cooled. Refrigerate or freeze leftover peanuts in zipper type freezer bags for later enjoyment. Remove frozen peanuts from the bag when you want to eat them, and warm them by heating for a minute in a microwave.

Onion Parmesan Roasted Red Potatoes

By TheDancingCook

2 lbs red potatoes, sliced1/2 inch thick

1/3 cup vegetable oil

1 (1 ounce) envelope dry onion soup mix

Grated parmesan cheese pepper

Combine all ingredients in a large plastic bag, seal and shake until well coated.

Empty bag into a 13x9 dish, cover and bake at 350 degrees for 35 minutes, stirring occasionally.

Uncover and bake 15 minutes longer or until potatoes are tender.

I think they even taste better more browned and crispy, so you may want to turn up the temp after uncovering and cook them longer.

You could also make this on the grill, covered in foil in an aluminum pan. Grill for 1 hour, turning potatoes occasionally.

Warm Green Bean and Potato Salad

Everyday Food, November 2009

1 pound red new potatoes

Coarse salt and ground pepper

1 tablespoon olive oil

2 garlic cloves, minced

4 slices bacon, cut crosswise into 1/2-inch pieces

1/2 pound green beans, trimmed and cut into 1 1/2-inch lengths

1 to 2 tablespoons fresh lemon juice

In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes.Transfer to a serving dish and keep warm.

Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes.Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

Grilled Shrimp with Cilantro, Lime, and Peanuts

Martha Stewart Living, August 2009

2 limes

2 teaspoons fish sauce

1/2 teaspoon sugar

1 pound (about 15) jumbo shrimp, shells on

2 teaspoons safflower oil

Coarse salt and freshly ground pepper

1 1/2 cups coarsely chopped fresh cilantro

1/2 cup salted peanuts, coarsely chopped

2 scallions, finely chopped

Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar. Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side. Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp.

Peach Buckle

Everyday Food, November 2003

1/2 cup (1 stick) unsalted butter, softened, plus more for skillet

3/4 cup plus

2 tablespoons sugar

3 large eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour (spooned and leveled)

1/4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)

1/2 teaspoon ground cinnamon

1/3 cup sliced almonds

Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches. Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.

Goat Cheese and Honey Sandwich

Wholeliving.com

2 Tbsp goat cheese

1 whole-wheat English muffin, split and toasted

1/4 cup walnuts, halved and toasted

3 to 4 fresh basil leaves

2 tsp honey

Spread goat cheese on toasted muffin halves. Top each with walnuts and basil and drizzle with honey.

Sweet Potato Hummus

Body+Soul, July/August 2009

1 pound sweet potatoes, peeled and cut into 1-inch pieces

1 can (19.5 ounces) chickpeas, drained and rinsed

1/4 cup fresh lemon juice (from 1 lemon)

1/4 cup tahini

2 tablespoons olive oil

2 teaspoons ground cumin

1 garlic clove, chopped

Coarse salt and ground pepper

Whole-wheat pita and crudites such as red pepper and broccoli

Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; re- duce to a simmer, cover, and cook until tender, 10 to 12 minutes.Transfer to a food processor. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

Couscous-Stuffed Eggplant

Martha Stewart Living, July/August 1998

1/2 head garlic

4 small eggplant

2 to 3 tablespoons olive oil

1 medium onion, peeled and finely chopped

1 yellow or red bell pepper, cored, seeded, and cut into 1/4-inch dice

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup uncooked couscous

1 tablespoon freshly grated lemon zest (2 lemons), finely chopped

1/4 cup low-fat ricotta cheese

1/4 cup roughly chopped fresh flat-leaf parsley, plus more for garnish

1/2 pound red and yellow cherry tomatoes, cut into eighths

Heat oven to 400 degrees. Wrap garlic in aluminum foil. Cook until cloves are soft, 20 to 30 minutes. Let cool, and squeeze the soft garlic from the cloves; set aside. Cut 3 eggplant in half lengthwise, and place the 6 halves cut side up on a cutting board. Using a paring knife, cut around the perimeters, leaving a 1/3-inch-wide border and being careful not to cut through skin. Cutting down through flesh, cut lengthwise into 1/4-inch-wide strips. Using a small spoon, scoop out the strips, keeping skin intact. Cut strips into 1/4-inch dice. Set both the diced eggplant and shells aside. Cut the remaining eggplant, skin on, into 1/4-inch dice. Set aside. In a large skillet set over medium heat, warm 2 tablespoons olive oil. Add onion, and cook, stirring occasionally, until soft and slightly browned, 4 to 6 minutes. Add all diced eggplant, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pep- per. Cover; cook, stirring occasionally, until browned, 6 to 8 minutes. If mixture starts to become dry, add the additional tablespoon olive oil. Set aside. Place couscous in a medium heat-proof bowl. Pour 1 cup boiling water over couscous. Cover with a clean kitchen towel, and let sit until slightly cooled, 10 to 15 minutes. Fluff with a fork. Add lemon zest, ricotta, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add the reserved eggplant mixture, the roasted garlic, and cherry tomatoes. Stir to combine. Fill each reserved eggplant shell with couscous mixture. Cover with aluminum foil. Bake until warm throughout and shell has softened, 20 to 25 minutes. Remove foil, and continue cooking until tops are toasty brown, about 20 minutes. Remove from oven. Sprinkle with parsley, and serve.

Eggplant Salad with Israeli Couscous and Basil

Everyday Food, September 2009

3/4 cup Israeli couscous

Coarse salt and ground pepper

3 tablespoons olive oil

1 pound Italian or graffiti eggplants, cut into 1/2-inch chunks

3 shallots, trimmed and quartered

2 teaspoons red-wine vinegar

1/3 cup lightly packed fresh basil, torn

In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes. Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes.

In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.

Grilled Beef Skewers with Zucchini and Mint

Whole Living, January/February 2011

1 cup short-grain brown rice

2 cups water

3 scallions, thinly sliced

8 ounces grass-fed sirloin steak, trimmed, cut into 1 1/2-inch cubes

2 zucchini, halved and cut into spears

Kosher salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

1/2 cup fresh mint leaves

1/2 teaspoon red chile flakes

1 lime, cut into wedges, for serving

Bring rice and water to a boil. Reduce heat to a simmer and cover. Cook 45 minutes, until tender. Let stand, covered, for 5 minutes. Fluff with a fork. Stir in scallions. Preheat a grill pan over medium-high heat. Thread beef on skewers. Season beef and zucchini with salt and pepper and drizzle with oil. Grill, turning, until cooked through and blackened in parts, about 6 to 8 minutes. Serve over rice. Top with mint leaves and red chili flakes. Serve with lime wedges.

Peach Chutney

Everyday Food, July/August 2004

1 1/2 pounds peaches

1 tablespoon olive oil

1/2 cup finely chopped onion

2 cloves garlic, minced

1/8 to 1/4 teaspoon red-pepper flakes

1/4 cup cider vinegar

1/4 cup sugar

1/3 cup dried cherries

Coarse salt and ground pepper

Peel, pit, and cut peaches into 1/2-inch chunks; set aside. Heat oil in a small saucepan over medium heat. Cook onion until soft, 5 minutes. Add garlic and red-pepper flakes; cook 1 minute. Stir in vinegar, sugar, and cherries; season with salt and pepper. Bring to a boil; reduce heat, and simmer until syrupy, about 5 minutes. Add peaches; simmer until soft, 5 to 10 minutes.With a wooden spoon, mash some peaches against side of pan; thin with 2 to 4 tablespoons water, if needed. Cool completely. Serve with grilled meat or poultry.

**We are going to try this recipe with the cooking pears instead of apples.

Grilled Apples With Herbes De Provence and Micro Greens

3 apples, peeled, halved and cored (see note)

3 tablespoons sherry wine vinegar

1 large shallot, minced

1/4 teaspoon salt

1 dash fresh ground black pepper

1/3 cup extra virgin olive oil

1/2 teaspoon fresh thyme, minced

1/2 teaspoon fresh rosemary, minced

1/2 teaspoon fresh marjoram, minced

1/2 teaspoon fresh Italian parsley, minced

10 kalamata olives, pit- ted 3 cups micro greens, washed and dried

Directions: 1-Make about 8 slices lengthwise down the apple halves but not all the way through one end, so that they are still in one piece and will fan out when softened by cooking. 2- In a large bowl, combine the sherry vinegar, shallot and salt and let sit for 5 minutes to let the flavors mellow. Add the pepper and whisk in the olive oil and herbs. Add the apples to the bowl and toss to coat them in the vinaigrette. Cover the bowl with plastic wrap and let the apples sit at room temperature for at least 1 hour and up to 2 hours. 3-Prepare a grill or heat a grill pan over medium-high heat. Remove the apples from the vinaigrette and reserve the vinaigrette. Lay the apples on the grill, flat side down, and grill them until browned, 4 or 5 minutes. Turn the apples and brown the other side for another 5 minutes. The apples should be caramelized and softened. 4- There should be about 8 tablespoons of vinaigrette left in the bowl. Remove 3 tablespoons of the vinaigrette and combine it with the olives in a food processor. Process until you have a fine paste. Thin the paste with water, if desired. Transfer the olive dressing to a squeeze bottle with a large open- ing, or reserve it in the work bowl. 5-In a medium bowl, toss the remaining vinaigrette with the micro greens. Arrange the greens in the center of 6 plates and top each with an apple half, slightly fanned out, cored side up. Drizzle some of the olive dressing over the top or squirt it decoratively with the squeeze bottle. Serve immediately. 6-The apples can be grilled up to 4 hours before serving and kept at room temperature.

Chili-Beef Skewers

SELF   | May 2008 Adapted by Marge Perry from Jean-Georges Vongerichten, of Spice Market in New York City

8 wooden skewers

1/2 cup fresh cilantro

4 cloves garlic, thinly sliced

3 tbsp low-sodium soy sauce

1 tsp grated orange zest 1 tsp sriracha

1 tsp fish sauce

1 tsp brown sugar

1 lb lean beef sirloin, cut into 1/8-inch strips

1 each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional) Vegetable oil cooking spray

1/2 cup lowfat mayonnaise

2 tbsp chopped fresh basil

1 tbsp fresh lime juice

1 tsp fish sauce Soak skewers for 30 minutes.

Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes. Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.

Open-Faced Lobster “Rolls” with Avocado Spread

Martha Stewart Living,August 2011

2 whole lobsters (1 3/4 pounds each)

1/2 teaspoon fennel seeds

1 ripe Hass avocado

3 tablespoons fresh lemon juice (from 2 lemons)

2 scallions, thinly sliced on the bias

Coarse salt and freshly ground pepper

4 slices rustic Italian bread, grilled or toasted

2 cups watercress (or Arugula, baby spinach or butter lettuce)

2 teaspoons extra-virgin olive oil

Garnish: finely grated lemon zest

Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer to ice-water bath using tongs. Let stand for 10 minutes to cool. Crack lobster claws, knuckles, and tails, and remove meat. Chop meat into chunks.

Toast fennel seeds in a skillet over medium-high heat for 1 minute; grind.

Transfer to a food processor; pulse with avocado, 2 tablespoons lemon juice, 2 teaspoons scallions, 1/2 teaspoon salt, and some pepper until smooth. Spread avocado mixture onto bread; top with watercress. Arrange lobster meat on top, and sprinkle with remaining scal- lions. Drizzle with remaining tablespoon lemon juice and the oil. Garnish with lemon zest.

Quinoa and Green Bean Salad Recipe

Body+Soul, July/August 2010

1 tablespoon extra-virgin olive oil, plus 1/4 cup for dressing

1 small onion, minced

2 cloves garlic, minced

Kosher salt and freshly ground pepper

1 cup quinoa

13/4 cups water

1 pound green beans, trimmed (cut crosswise into 1-inch pieces)

1 cup flat-leaf parsley leaves

3 tablespoons red-wine vinegar

Heat 1 tablespoon oil in saucepan over medium-high heat. Add onion and garlic, 1/4 teaspoon salt, and a pinch of pepper. Cook, stirring, until translucent, about 3 minutes. Stir in quinoa and cook for 1 minute. Add water. Bring to a boil. Reduce to a simmer and cook, covered, until water is absorbed, about 16 minutes. Remove from heat. Let stand 10 minutes; fluff with fork. Cool completely, about 25 minutes.

Bring a large pot of water to a boil. Add 1 tablespoon salt and beans, cooking until bright green, about 4 minutes. Drain and rinse in cold water. Combine quinoa, green beans, and parsley. Dress with 1/4 cup olive oil, vinegar, 1/2 teaspoon salt, and pepper.

Potatoes, Peas, and Mint

Martha Stewart Living, June 2011

1 1/4 pounds baby red potatoes

1/2 cup fresh or frozen peas

2 tablespoons extra-virgin olive oil

1/3 cup chopped mint leaves

3/4 teaspoon coarse salt

Freshly ground pepper

Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.

Persimmon Bread

Adapted from Beard on Bread by James Beard. Makes two 9-inch Loaves.   

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.

31⁄2 cups sifted flour

1 1⁄2 teaspoons salt

2 teaspoon baking soda

1 teaspoon ground nutmeg

2 to 2 1⁄2 cups sugar

1 cup melted unsalted butter and cooled to room temperature

4 large eggs, at room temperature, lightly beaten

2/3 cup Cognac, bourbon or whiskey

2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)

2 cups walnuts or pecans, toasted and chopped

2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. 2. Preheat oven to 350 degrees. 3. Sift the first 5 dry ingredients in a large mixing bowl. 4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins. 5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Michael’s Best Button Mushrooms

Recipe courtesy Michael Chiarello, Food Network

6 tablespoons extra-virgin olive oil

1 1/2 pounds whole small button mushrooms, wiped clean

3 tablespoons butter

Gray sea salt

1 tablespoon minced garlic

1 1/2 teaspoons fresh thyme leaves, chopped

2 tablespoons lemon juice

1/2 cup white wine

1 tablespoon chopped parsley leaves

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter. Cook and toss for 5 minutes, until beautifully browned.

Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately.

Butternut Squash Lasagna

Barbara Seelig Brown, Cooking Light     MARCH 2003

Cooking spray

3 cups chopped onion

10 cup fresh spinach

3/4 cup (3 ounces) shredded sharp provolone cheese

1/2 cup chopped fresh flat-leaf parsley

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 large eggs

1 (15-ounce) carton part-skim ricotta cheese

1 (15-ounce) carton fat-free ricotta cheese 3 cups diced peeled butternut squash

6 cups Smoky Marinara (or your favorite marinara)

12 oven-ready lasagna noodles (such as Barilla)

1 cup (4 ounces) grated fresh Parmesan cheese

Preheat oven to 375°. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

Lobster Roatan

Martha Stewart

1 1/2 cups tomatoes, seeded and chopped

1 clove garlic, minced

 1 cup canned coconut milk

1 cup Fish Stock

1 tablespoon peeled and finely chopped fresh ginger

1/2 cup finely chopped red onion

1/2 cup packed fresh cilantro leaves

2 teaspoons sugar

3 tablespoons unsalted butter

4 lime wedges, for garnish

4 steamed lobster tails, with shells, from 1 1/4 to 1 1/2 pound lobsters, halved lengthwise

Coarse salt and freshly ground pepper

Cooked white rice, for serving

In a medium skillet, melt 2 tablespoons butter over medium heat. Add onion, garlic, ginger, and chile; saute until onion is translucent, about 3 minutes. Add coconut milk, fish stock, and sugar, and bring to a simmer. Cook until reduced by half, 7 to 8 minutes. Add tomatoes, and season with salt and pepper. Add remaining tablespoon butter, stirring until melted. Add lobster tails and half of the cilantro and cook until heated through, about 1 minute. Serve immediately over rice, and garnish with remaining cilantro leaves and lime wedges.