Posts Tagged ‘yellow squash’
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I love all of the fresh vegetables in pasta primavera. This version incorporates alfredo sauce and chicken for a chicken alfredo-pasta primavera combo that is as delicious as it is easy to make.
Oh July, why did you scamper off so quickly? I cannot believe July is almost over, and that today marks yet another episode of The Secret Recipe Club. This month I got to dig around Flying on Jess Fuel. I found lots of tempting recipes such as Key West Grilled Chicken Skewers and a Rainier Cherry Pie – that pie excited me because I love Rainier cherries but couldn’t bring myself to buy them in order to bake it as they were ridiculously priced at the time. I decided to go for a side dish recipe since I don’t make side dishes very often compared to other things. Of course then she posted a recipe for Zucchini Bread Pancakes after I already made this gratin recipe. Guess I will had to add it to my menu later on!
Potato side dishes are quite fabulous. You can cut them up and cook until they are crispy fries, mash them and enjoy a creamy spoonful, slice them and layer with cheese for a gooey experience, or just eat them by themselves with a little butter. Of course the possibilities don’t end there! This recipe incorporates some yellow squash along with the potatoes to not only make it a little healthier, but also add great summer flavor. And the goat cheese worked wonders as usual. It was tempting to add double the amount called for in the recipe because I knew it could do no wrong, but resisted. This gratin also went very well with balsamic chicken I had prepared in the crock pot.
While visiting my brother and Kate in Boston, MA awhile back, I had the luxury of having dinner cooked for me – something that is a rarity in my home. Kate whipped up a vegetarian lasagna, which was an instant favorite for my belly. Of course that also meant that I needed to acquire this recipe from her. Taking note that many of the ingredients can be changed or adjusted for quantity, I have recreated this several times. Each time is something slightly different yet still fabulous. However, one thing remains true – the secret ingredients.
“My secret ingredient: SUGAR and a can of water.” – Kate
(The sauce can also be used for pizza. Withhold the water and use an immersion blender as the final step in order to reach the desired consistency.)
1 Tbsp butter
1 small yellow onion, diced
4 cloves garlic, minced
6 oz tomato paste
14.5 oz diced fire roasted tomatoes + 1 can water
1 Tbsp sugar
1 Tbsp dried parsley
1/2 Tbsp dried basil
Salt and pepper
1/2 cup frozen corn (optional)
1/2 cup frozen spinach (optional)
1 zucchini, sliced
1 yellow squash, sliced
1 head broccoli, chopped
9 whole wheat lasagna noodles, cooked
15 oz part skim ricotta cheese
2 cups Italian five cheese blend
- Heat a large skillet with butter and olive oil. Add the onion and garlic until tender.
- Blend in the tomato paste, followed by the roasted tomatoes, sugar and water.
- Stir and let simmer (the longer you let this cook the better).
- While the sauce is simmering sauté the zucchini, squash, and broccoli. Set aside.
- Season the sauce with parsley and basil. Add salt and pepper to taste.
- If you would like to stop the sauce here you may, otherwise mix in the corn and spinach.
- Assemble the lasagna beginning with a single layer of three noodles, followed by 1/3 of the sauce, veggies, ricotta, and cheese. Repeat two more times.
- Cook at 350 degrees for 30 mins or until bubbly and the cheese is golden.
- Allow to sit for 10 minutes before eating.
Want to make it easier? Use lasagna noodles that do not need to be pre-cooked.
Experiment with other vegetables. Kate recommends asparagus and brussel sprouts. Use as many or as few as you would like.