Kale & Mushroom Chip Fresh Lasagna (v)

     (made at home recently, for game night)

Ingredients:

2 # crimini mushrooms, sliced thickly
3 T cooking oil
salt & pepper TT

2 bu lacinato kale, sliced 1/2" thick
2 T cooking oil
salt & pepper TT

1 T cooking oil
1 yellow onion, diced
1/2 head garlic, cloves peeled & sliced
1 14oz can tomato puree (or crushed tomatoes)

2 oz nice olive oil
1 bu oregano, chopped
1 T molasses
1/2 t vanilla extract
1 14oz can San Marzano crushed tomatoes

6 sheets fresh pasta, cut into approximately 2" x 4" rectangles
1/2# ricotta cheese
3 medium balls fresh mozzarella cheese, sliced thinly

Instructions:
1. Preheat the oven to 400 degrees.
2. Toss the mushrooms with the first 3 T oil and season with salt and pepper. Roast on a sheet pan for 30 minutes or until shriveled and crispy like little chips, but not yet burnt. Set aside.
3. Heat a large saute pan over high heat. Add 1 T cooking oil, then add half of the kale, season with salt and pepper and saute for 6-7 minutes. Repeat with the rest of the kale and the next 1 T cooking oil. Set aside.

4. Heat the saute pan again over medium-high heat, add the last 1 T cooking oil, then add the onions and garlic. Saute for 6-7 minutes, then add the can of regular tomato puree (or crushed tomatoes), cut the heat and stir. Season to taste.
5. Add the San Marzano tomatoes, olive oil, molasses, vanilla and oregano. This is the sauce.
6. In a pan, alternate layers of sauce, cheese, kale and mushrooms with the little rectangles of pasta to create little individual lasagnas. Cover them all with sauce, then bake covered in the oven for 20 minutes. Serve and enjoy.

Turnip Pie (v)

Cooking skills focus: Sautéing, balancing flavors

Ingredients:
3 medium-large turnips, peeled & sliced thinly (ideally, on a mandoline)

1 stick butter

2 onions, sliced ¼” thick

1 head garlic, peeled & sliced ¼” thick
salt & pepper to taste

Instructions:
1. Preheat oven to 400 degrees.
2. Heat a large sauté pan over medium heat, then add the butter. Melt, then add the onion and garlic and sauté for 10 minutes or until well-cooked and gooey.

3. Layer a baking dish with a layer of turnips, then a layer of the butter-onion mixture, a very light sprinkling of salt and pepper, then repeat until you’re out of ingredients.

4. Bake in the oven, partially covered, for 35-40 minutes or until cooked through, soft and fragrant.

5. Let set for 10 minutes, then cut into wedges and serve.

Indian Spice Chicken Sandwiches

Cooking skills focus: Braising, balancing flavors

Ingredients:
2 T cooking oil
1 yellow onion, quartered and sliced 1/4" thick
1 head garlic, peeled & sliced

1 t cooking oil
5 whole chicken legs (or 10 each drumsticks/thighs), meat scored with a knife so heat can penetrate and cook it faster

2 T Sambar Masala spice blend (also from World Spice Merchants)
salt & pepper to taste

1 head green cabbage, cut bite-sized

1 T cooking oil

Salt and pepper TT

Instructions:
1. Preheat oven to 400 degrees.
2. In a large sauté pan, heat the first 1 T cooking oil over high heat, then add the onion and garlic and     sauté 4-5 minutes. Remove to a baking dish.

3. Heat the pan again over high heat, then add the next 1 t cooking oil. Brown the chicken in the hot pan until well browned and remove to the baking dish. Combine with the onion and garlic, season with salt, pepper and the Sambar Masala, and braise in the oven for 40 minutes.

4. Heat the pan again over medium-high heat. Add the last 1 T cooking oil, then add the cabbage and sauté for 6-7 minutes or until lightly browned.

5. When the chicken's done, let it cool for a little bit so you don't kill yourself doing the following:
6. Pull the meat off the bones (the bones can still be used for stock), toss with the cabbage, and use the mixture to fill sandwiches or wraps.

Delicious Stuffed Delicatas (V)

Cooking skills focus: Roasting, sautéing, balancing flavors

Ingredients:

5 delicata squash, cut into quarters & seeds removed

1 T olive oil

Salt & pepper TT

Stems of 1 bu red chard, sliced ¼” thick

½ head garlic, cloves peeled & minced

1 T cooking oil

Salt & pepper TT

3 cans garbanzo beans, drained and rinsed well

¼ can Joya tahini

2 lemons, juiced

1 bu parsley, minced

Salt & pepper TT

2 T sumac

Instructions:

1. Preheat the oven to 375 degrees.

2. Coat the squash in the olive oil and season with salt and pepper, and roast in the oven for 15-20 minutes or until browned and tender.

3. Heat the large sauté pan over high heat, then add the 1 T cooking oil. Add the chard stems and cook for 3-4 minutes, then reduce the heat to medium, add the garlic and cook 4-5 minutes more. Put in a large bowl.

4. Add the rest of the ingredients, combine and season with salt and pepper. Stuff in the squash quarters, top with the sumac and serve.

Chimichurri Roast Potato Salad with Winter Veggies (V)

Cooking skills focus: Knife skills, roasting, sautéing, blanching, balancing flavors

Ingredients:

4 # Yukon gold potatoes, diced large (3/4” on each side)

3 T cooking oil

Salt & pepper TT

1 bu chard, stems removed (give stems to the squash group!) and cut roughly bite-sized

1 T cooking oil

Salt & pepper TT

1 ½ # Brussels sprouts, sliced ¼” thick

2 T cooking oil

Salt & pepper TT

1 ¼ # green beans, trimmed and cut bite-sized

[ Big pot of salted water]

1 head cauliflower, cut bite-sized

1 lemon, juiced

2 heirloom navel oranges, juiced

1 T chimichurri spice blend (from World Spice Merchants)

Salt & pepper TT (if needed)

Instructions:

1. Preheat the oven to 375 degrees. Bring the salted water to a boil.

2. Toss the potatoes with the first 3 T cooking oil, salt & pepper. Roast in the oven for 40 minutes or until golden brown. Set aside when done.

3. Toss the chard with the next 1 T cooking oil, salt and pepper. Roast in the oven for 10-12 minutes or until roasted slightly crispy. Set aside.

4. Heat a large sauté pan over medium-high heat and add the next 2 T cooking oil. Add the Brussels sprouts and begin to caramelize for 10-12 minutes, or until browned and tender.

5. Blanch (boil quickly) the green beans for 3 minutes, then remove, drain and cool on a sheet pan.

6. Combine all ingredients, season to taste and serve.