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.

Berbere Broccoflower & Mushroom Chips (V)

Ingredients:
2/3 lb. crimini mushrooms, sliced about 1/4" thick
3 T cooking oil
salt & pepper TT

1 T cooking oil
1/2 red onion, diced small
1 head broccoflower, core removed and cut about 1/2" on a side
salt & pepper TT
1 lemon, juiced
1 t berbere spice blend, or more TT

Instructions:
1. Preheat oven to 400 degrees.
2. Toss the mushrooms with the first 3 T cooking oil and season lightly with salt and pepper. Spread on a baking sheet and roast for 20 minutes or until well-browned and crispy. When they dry, they should be like thick chips in texture.
3. While the mushrooms are roasting, heat a large saute pan over high heat and add the last of the cooking oil. Add the onion and cook for 2-3 minutes, then drop the heat to medium-high, add the broccoflower and season with salt and pepper. Cook for about 5-7 minutes more, then add the lemon juice and berbere. Add the mushroom chips. Serve as a salad by itself or as a topping for something else.

Togarashi Naked Casserole (vegan)

From the September Pike Market Community Kitchen at the Pike Market Senior Center

Cooking skills focus: Knife skills, sauteeing, baking

Ingredients:
2 T cooking oil
1 # crimini mushrooms, quartered
1 yellow onion, cut in half and sliced 1/4" thick
1  head garlic, cloved peeled & sliced 1/4" thick
4 Yukon gold potatoes, diced 1/2" on a side
1 head cauliflower, cut about 3/4" on a side
1 bu broccoli rabe, bottom 1/4" trimmed and sliced 1/2" thick all the way up
2 T olive oil
salt & pepper TT (about 2 t salt and 1/2 t pepper)
1 T & 1 t togarashi shichimi (Japanese seven spice)
1 lemon, juiced

Instructions:
1. Preheat the oven to 400 degrees.
2. Heat a large saute pan over medium-hgh heat. When you can see some wavy smoke lines coming from the pan, add the 2 T oil. Allow the oil to heat up for a few seconds, coating the pan, then add the mushrooms.
3. Brown the mushrooms for 4-5 minutes, stirring occasionally, then add the onion and garlic. Saute for 4-5 minutes more. Transfer to a very large bowl.
4. Add all of the remaining ingredients except the lemon juice. Toss gently until well-mixed. Transfer to a baking dish, cover and bake for 45 minutes to an hour, or until the potatoes are done. Sprinkle with the lemon juice. Taste and add more seasoning if desired.

Doesn't that taste healthy and also delicious? Healthy doesn't have to taste like rabbit food, no no no. You can do this with any combination of vegetables; just make sure everything's seasoned and all the pieces are cut so they'll cook at around the same time.