Decadent Veggie Sausage Lasagne

It takes some time to assemble these unctuous layers, but when you see the response of your fans, er, family, you'll see that it's worth the effort.

Prep time: 30 minutes
Cook time:  50 minutes
Serves:  8-10

INGREDIENTS
1 box (16 ounces) whole wheat lasagna noodles
Olive oil
1 large zucchini squash, 1/4 inch dice (about 3 cups)
1 clove garlic, crushed
1 large onion, 1/4 inch dice (about 1 1/2 cups)
2 sweet bell peppers, 1/4 inch dice (1 1/2 to 2 cups)
1 pound sweet Italian sausage links
1 tablespoon coarsely chopped fresh rosemary
1 tablespoon coarsely chopped fresh sage
1 tub (32 ounces) whole milk ricotta cheese
1 cup coarsely chopped basil leaves
3-4 cups marinara sauce
1 large ripe tomato, 1/4 inch dice (about 1 1/2 cups)
1 pound shredded mozzarella cheese1/2 cup shredded Parmesan cheese

DIRECTIONS
Heat water in a large stock pot for the lasagne noodles.  Bring the ricotta out of the fridge to warm, to make it easier to spread.

While water is heating, cook the sausage and the vegetables.  In a large saute pan over medium heat, cook the sausage for 8 minutes, turning, or until done.  Set aside to cool.  Drain excess fat and replace with a few tablespoons of olive oil.  Saute summer squash with garlic for 5 minutes, stirring occasionally, or until squash is tender crisp, then scoop squash out to a plate or bowl.  Add the onion, peppers, rosemary and sage and, if necessary, a little more olive oil, and cook for 5 minutes, stirring, or until peppers are tender crisp.  Chop sausage into chunks 1/4-1/2 inch in size.

When water reaches a boil, cook the lasagna noodles for 6 minutes or until al dente.  Drain in a colander, place noodles in a mixing bowl, and toss gently with some olive oil to prevent sticking.

While pasta is cooking,  place the ricotta in a mixing bowl and stir in the basil.  Preheat the oven to 350.

Set out a large (10" x 14" or equivalent) baking dish, and spread about 1/2 cup of the marinara sauce across the bottom in a thin layer.  Arrange a layer of noodles, in parallel touching rows, across the bottom of the dish.  Sprinkle half of the zucchini evenly across the noodles, followed by half of the peppers and onions and half of the sausage.  Carefully spread half of the ricotta and basil across the vegetables. Top with 1 cup of the marinara sauce, half  of the chopped tomato, and 1/3 of the mozzarella.  Repeat this layer, starting with another layer of noodles.  Top your lasagna with a final layer of noodles.  Spread with the remaining sauce, being sure to fill in along the edges.  Sprinkle with the remaining mozzarella and the Parmesan.

Tent your lasagna with aluminum foil (do your best to not touch the surface with the foil) and slide in to the oven on the center rack.  Cook for 45 minutes, or until bubbling and the cheese is melted.

Serve with a tossed salad and a good Chianti.

Variation:  Omit the sausage for a vegetarian dish.


Photo and Recipe by Tod Dimmick

Sausage and Veggie Skillet Meal

This simple dish proves the assertion that comfort food can be fast, delicious, and loaded with veggies.  

Prep time:  10 minutes

Cook time: 15 minutes

Serves:  4-6

INGREDIENTS

1 pound ground Italian sausage meat

1 teaspoon Italian seasoning (or a mixture of oregano, basil, rosemary & thyme)

2 large carrots, 1/4 inch slices (about 1 1/2 cups)

1 1/2 cups fresh green beans cut into 1/2 inch pieces

3-4 scallions, white and light green parts in 1/4 inch dice, dark green parts reserved for another use

2 cloves garlic, crushed

1 1/2 to 2 cups corn kernels (about two ears) 

Salt

Pepper

DIRECTIONS

Heat a large skillet over medium heat and add the sausage, Italian seasoning, and carrots.  Cook for 5 minutes, stirring, then add the scallions, green beans, and garlic.  Cook for another 5 minutes, stirring, or until the sausage is just done and the carrots and beans are beginning to turn tender.  Add the corn and cook for 3 minutes, stirring.  Season to taste with salt and pepper

Serve as is, or over pasta or rice.  A glass of rosé would also be nice.

Variation: Make it vegetarian by omitting the sausage.  You could also add mushrooms regardless of whether you're using the sausage, add them with the green beans.

Tip:  Add leftovers to chicken or vegetable stock, along with a handful of rice or pasta, for a quick and hearty soup

Photo and Recipe by Tod Dimmick

Baked Chile Rellenos

This cousin to the Jalapeno Popper (and more interesting) is a rich, cheesy, mildly spicy dish that can be breakfast, lunch, or dinner. Or maybe all three. This hearty version is resplendent with eggs and baked rather than fried.

Prep time: 30 Minutes
Cook Time: 20-25 Minutes
Serves: 6

Other Time: 1 hour, 15 minutes
Yield: Makes 8 servings

6 Poblano Chiles (available in many large grocery stores and just maybe out in the field!).
½ pound chorizo, or similar spicy sausage
1 cup shredded Monterey Jack or mild Cheddar (For purists, use chopped Queso Chihuahua)
½ cup corn kernels
8 eggs
¼ cup flour
1 tsp dried oregano
½ tsp salt
1 cup shredded “Mexican Style” cheese, or shredded Monterey Jack

Variations: Other mildly spicy (or even sweet) peppers can be substituted for Poblano. Omit the sausage for a vegetarian version.

Tip: Be sure to wash your hands thoroughly after touching pepper seeds and membranes.

Lightly oil a large baking pan, or several smaller ones, of sufficient volume to hold your peppers and the egg mixture.

Preheat your broiler and set the top rack so that a baking tray will be about 5” below the heat source. Wash and dry the peppers, place in a single layer on a baking tray, and slide under the broiler for 3-4 minutes or until the peppers blacken and blister. Turn peppers, and broil for another few minutes to blacken that side, repeat again if necessary. Place peppers in a large bowl, cover, and let sit for 10 minutes. Turn the oven to bake at 350F.

While peppers are cooling, finely chop the chorizo and sauté with the corn in a skillet over medium heat for 5 minutes. Turn off heat, and mix with the cheese.

After that time, peel off the loose skin. With a sharp paring knife, slice off the stem end of each pepper, and remove the seeds. Stuff each pepper with the sausage mixture and arrange peppers in your baking tray.

In a large bowl whisk the eggs, flour, oregano and salt. Sprinkle the peppers with half of the shredded cheese, pour the egg mixture over and around the peppers, and top with the remaining shredded cheese. Bake for 20 minutes or until the eggs are barely set. Serve warm.

Served up by Tod Dimmick

Italian Sausage, Escarole & White Bean Soup

Photo:
Tod Dimmick










A delicious use for fresh escarole, local sausage, and chicken stock.


Prep time: 15 minutes
Cook time: 30 minutes

1 lb Italian sausage meat, or link sausage cut into (local!)
2 TB Olive Oil
2 cloves garlic, crushed
6-8 cups chicken broth
1 head escarole, coarsely chopped and thoroughly rinsed
1 tsp Italian seasoning
2 cans (15 oz each) cannellini beans, rinsed and drained
3 cups preserved tomatoes, diced (or one can - 28 oz. diced tomatoes)
Shredded Parmesan cheese for topping

Cook the sausage in a heavy bottomed stock pot over medium heat, stirring, for 8 minutes or until completely cooked. Carefully pour off excess fat. Clear the middle of the stock pot, pour in the olive oil, add the garlic, and cook for another minute, stirring, or until garlic begins to tan. Add 1 cup of the chicken broth, and stir, scraping up all the bits of sausage attached to the bottom of the pot. Add the rest of the broth, turn heat to medium high, and bring just to a boil. Add the escarole, reduce heat to medium low, cover and cook for 15 minutes. Then add the Cannellini beans and the tomatoes, and cook for another 5 minutes, stirring, or until soup reaches the desired temperature.

Distribute to serving bowls and top with shredded Parmesan cheese. A spinach salad alongside, and a glass of Chianti, and you will be transported back to the old country.

Vegetarian alternative: the seductive components of Italian sausage, namely the fat and the salt, are big factors in this soup. If you eliminate the sausage, start with 4 TB olive oil and use that for cooking the garlic, and add salt to taste and a dash of hot sauce along with the Italian seasoning.


Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes