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Cultivating Sustainability

Cultivating Sustainability

Tag Archives: mozzarella cheese

Butternut Squash & Mushroom Lasagna

16 Wednesday Mar 2011

Posted by kimhodgson in Entree, Lunch, Meal, Recipe, Vegetarian

≈ 1 Comment

Tags

asiago cheese, butternut squash, garlic, lasagna, mozzarella cheese, mushrooms, onions, swiss chard

(* indicates Star Hollow Farm produce.)

INGREDIENTS

Butternut Squash Filling

  • 1 large red onion, roughly chopped*
  • 4-6 cloves garlic, peeled and halved*
  • 1 1/2 tbsp extra virgin olive oil
  • 1 medium butternut squash, peeled and cubed*
  • 1/2 tsp dried rosemary*
  • 1/2 tsp dried thyme*

Sauce

  • 3/4 cup red wine (such as merlot or cabernet sauvignon)
  • 2 (14.5 oz) cans fire roasted diced tomatoes (such as Muir Glen)
  • 2 1/2 tbsp extra virgin olive oil, divided
  • 1 tsp dried oregano
  • 1 lb baby bella mushrooms, thinly sliced*
  • 1 medium bunch swiss chard, rinsed and coarsely chopped

Cheese Filling

  • 3 cups organic part-skim ricotta
  • 2 organic, free-range eggs, lightly beaten*
  • 1/2-3/4 cup freshly grated parmesan cheese
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt

Other

  • 3/4 lb uncooked lasagna noodles
  • 6 oz freshly shredded organic mozzarella cheese
  • 6 oz freshly shredded asiago cheese

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. Butternut Squash Filling: Combine onion through thyme in a 13X9-inch glass baking dish, and toss until ingredients are evenly coated with oil. Bake for 30-40 minutes at 425 degrees F, stirring every 10 minutes, until vegetables begin to brown. Mash with a fork and transfer to a medium-sized bowl. Set aside, and reduce oven heat to 375 degrees F. You will need the 13X9-inch dish to cook the lasagna, so do not clean, just set aside for later use.
  3. Sauce: Combine red wine, tomatoes, 2 tbsp oil and oregano in a medium saucepan. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Meanwhile, heat 1/2 tbsp oil in a large non-stick pan. Saute mushrooms on medium-high heat for 10 minutes, or until tender and beginning to brown. Set aside. Puree tomato mixture in a blender. Transfer back to medium saucepan, and add cooked mushrooms. Stir and simmer for 10-15 additional minutes, until sauce begins to thicken. Stir in swiss chard and set aside.
  4. Cheese Filling: In a large bowl, combine ricotta through salt. Stir well and set aside.
  5. To prepare the lasagna, pour about 1/2 cup sauce into the 13X9-inch dish you used to make the butternut squash filling (no need to clean, just scrape clean with a rubber spatula). Cover the bottom of the dish with a layer of uncooked lasagna noodles arranged close together. Evenly spread on 1 cup of cheese filling and then 1/2 cup butternut squash filling. Spoon on 1/2 cup of sauce. Add a second layer of noodles followed by another 1 cup of cheese filling and 1/2 cup butternut squash filling and 1/2 cup sauce. Finish with a layer of noodles and thoroughly moisten by 1/2 cup of sauce and 1/4 cup butternut squash filling. Evenly sprinkle with shredded mozzarella/asiago cheese mixture.
  6. Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until lasagna is bubbly, the noodles are tender, and the top is browned. Remove from oven and let stand for about 10 minutes before serving.
  7. Serve with a green salad.

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Grilled Pizza with Onions, Garlic & Kalamata Olives

30 Tuesday Mar 2010

Posted by kimhodgson in Dinner, Entree, Lunch, Recipe, Vegetarian

≈ Leave a comment

Tags

beets, green leaf lettuce, kalamata olives, mozzarella cheese, orange, pink beets, pizza, red beets, star hollow farm, white beets, yellow onions

There is nothing like the taste and flavor of grilled pizza. Grilling the pizza may add a few more steps, but it’s definitely worth it. In the middle of the summer harvest, try adding grilled zucchini and yellow squash and grilled red bell pepper instead of the jarred roasted red bell pepper. Also try experimenting with different types of cheese and other toppings, such as thinly sliced bosc pear. Serve with a side salad, such as Roasted Beet Salad with Oranges and Raspberry Vinaigrette, and a glass of red wine. (*Indicates Star Hollow Farm produce.)

INGREDIENTS

  • 1 prepared pizza dough, divided into 3
  • 1 batch of basic pizza sauce
  • 3 medium organic yellow onions*
  • 4-6 cloves organic garlic*
  • 3 tbsp extra virgin olive oil
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/2 cup roasted red bell peppers, drained and sliced (optional)
  • 8 oz mozzarella cheese (or a combination of freshly grated parmesan and feta; or fresh cheese curds from your local italian market)
  • Freshly ground salt and pepper
  • Cooking spray

DIRECTIONS

  1. Prepare pizza dough and basic pizza sauce according to directions.
  2. Prepare grill (for a gas grill, turn on high; after 5 minutes, scrape clean with a grill brush; turn heat down to medium-high).
  3. Carefully peel and slice onions into 1/2 inch thick slices. Lightly coat both sides of each slice with oil and sprinkle with salt and pepper. Set aside and roughly chop.
  4. Peel garlic and place in the center of a 8 inch by 8 inch piece of aluminum foil along with 1 tbsp oil. Carefully form a little pouch with the foil.
  5. Grill onions until tender and evenly browned (about 10 minutes, 5 minutes on each side). Meanwhile, place pouch of foil with garlic on a corner of the grill. Grill until garlic is cooked through and very tender (about 10-20 minutes). Set aside and roughly chop.
  6. Using a rolling pin, roll out a third of the pizza dough on a large cutting board (if the dough sticks to the board, dust the cutting board with a little flour). Coat one side of the dough, evenly, with cooking spray. Place the rolled out dough (cooking spray side down) on the grill.
  7. Pre-cook the crust: Grill for 1-2 minutes, or until the cooking spray side of the dough forms a crust and starts to turn golden brown. Quickly and carefully spray the uncooked (top side) of the crust with cooking spray, and flip the crust, so that the top side is now touching the grill surface. Cook another 1-2 minutes, or until the crust just starts to turn golden brown. Remove from the grill and set aside.
  8. Repeat for the remaining 2/3 of the dough.
  9. Top the pre-cooked crust with sauce, grilled onions and garlic, kalamata onions, and slices of mozzarella cheese. Place on grill on top of a long piece of foil, to prevent the crust from burning on the grill and to give the cheese enough time to melt. Cover the grill, and cook for about 5-10 minutes or until the cheese melts (note: check often to make sure the bottom of the crust does not burn.)

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