Also known as Veggie Lasagne. Slice 3-4 small zucchinis lengthwise in 1/4″ slices. Quickly pan sauté in a little olive oil until soft. Set aside. In same fry pan, sauté 2 cups cleaned, de-stemed spinach leaves until wilted. Whip a pint of ricotta with two eggs until smooth and then stir in the spinach. Season with a little ground pepper.
In a 13×9″ roasting dish, cover bottom with Rao’s tomato sauce of your choice. Lots of sauce is good, so I used a large jar for generous amounts. Add zucchini slices to fill one layer. Place dollops of the ricotta mix, some shredded fresh mozzarella, grated parmesan/romano cheese, roasted red peppers from a jar, drained. Mushrooms, sliced or whole. More sauce.
Repeat layering all ingredients and end with zucchini, sauce, topped with grated parm. Bake at 375o until bubbly and brown on top. Let rest and then refrigerate. Best heated up after a day in the fridge.
Roasted turnip, cauliflower. Brown, sweet, good to eat by themselves or as a side with fish or meat. Cut a large turnip into 1″ chunks. Cut off florets of 1 large head of cauliflower. Place in a roasting pan so there is only one layer. Drizzle olive oil, season with cracked black pepper and garlic powder.
Roast at 375o for 45 minutes to an hour. Until they are brown and cooked through and soft to the center. Taste like candy.
Farm foliage of the Pioneer Valley.
Heat olive oil to coat a large fry pan on medium high heat. When hot, add 1 small red cabbage, shredded; a sweet onion or a bunch of scallions, thinly sliced . Stir fry until browned. Season with ground black pepper, garlic powder. Stir. Then, pour in 1/3 bottle Stonewall Kitchen Wasabi Ginger sauce, 1/4 cup Balsamic vinegar. Turn to simmer for 30 minutes minimum.
When ready to eat, turn back up to boil and reduce until liquid is evaporated to a sticky, rich sauce. Serve as a side dish with fish or pork.
Can add toasted sesame or poppy seeds. Use ground ginger, wasabi paste to taste with a bit of honey, if prefer not to use the bottled sauce.