Zucchini with Garlic and Tomato

I made this the other night and it was really good. I recommend not having this as the main dish, but as a refreshing side. Unless you are someone who doesn't enjoy eating a lot of food. In that case you will be just fine. We unfortunately are pigs and to our sadness didn't have a whole lot of food in the house. Really we just needed some chicken or fish and it would have been perfect meal. Also if you have a tool to julienne your zucchini it makes life much easier. Of course I wouldn't know of that ease cause I don't have one. Note to self... order one from Pampered Chef. Justin and I were both surprised with how good this was. I was even more surprised that Justin liked it. The raw garlic adds a great zing and I did enjoy my addition of the garbanzo beans. Wait has Wendi taken over?? Seriously Wendi and her garbanzo beans are killing me. It's perfect for summer and takes no time to make. I found it on the cover of Martha Stewart's Whole living and just mixed it up a bit.

8 oz cherry tomatoes, sliced
1 garlic clove, thinly sliced
pine nuts
1/2 to 1 cup garbanzo or white beans
2 Tbsp torn fresh basil, plus leaves for garnish
2 Tbsp extra-virgin olive oil, plus more for drizzling
Sea salt
1 zucchini, thinly sliced lengthwise, slices cut into 1/4-inch-long strips

In a bowl, combine tomatoes, garlic, pine nuts, basil, beans, and oil. Season with salt. Let stand 20minutes. Toss with zucchini and garnish with basil

*I think this might be even better the next day

Pasta with Roasted Vegetables

I started realizing how much pasta my family eats when I noticed how many posts I have for it on here. It's cheap, it's fast, and it's good (insert joke), so we eat it a lot. For this recipe you can essentially use any veggies you want - just try to cut them to the same relative size so they cook evenly and pick ones with complimentary tastes.

1 pint grape tomatoes
4 garlic cloves, unpeeled
1 red onion, cut into eighths
1 head cauliflower, chopped
2 Tbsp olive oil
Salt and Pepper
8 ounces Penne pasta (or any other short pasta)
1/4 cup Parmesan cheese, shredded


Preheat oven to 425*. Place tomatoes, garlic, onions and cauliflower on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast 20-25 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.

Peel roasted garlic and mash with the flat side of your knife. Add to pasta pot, along with veggies, pasta water and Parmesan cheese. Cook over medium-high until sauce thickens, about 3 minutes. Enjoy!

Roasted Garlic and Butternut Squash Lasagna

I found this recipe on another food blog, and that blog got it from a different blog - that's how you know it's good. I only made a half batch, since the 4 of us can't eat a 9x13 of lasagna and john is no dad when it comes to leftovers. I absolutely loved this. It smells amazing, it tastes amazing - doesn't look so amazing, but you could improve that. John (who is not the biggest fan of squash) thought it was good, but he wasn't salivating over it like I was. For those of you who are not lovers of squash, it would be excellent as a filling for ravioli (that way you have more pasta than squash). Don't be intimidated by this recipe! You can do it! And let me tell you-IT IS WORTH IT
I just checked the original blog to give you the link and she made it again and changed it up -a girl after my own heart - so I gave you the older version and follow this link to get the newer version:
Proud Italian Cooks Recipe for a Full Batch of Butternut Squash Lasagna

Notes: I used the lesser amount of butter suggested and 2 percent milk. Plus I added some fresh thyme because I had some.

FULL BATCH INGREDIENTS:

About 3lbs. of peeled, seeded, squash in 1/2 in. slices
2 Heads of Roasted Garlic
1 Box of No-Boil Lasagna
Parmesan Cheese
1 1/2 cupsBechemal Sauce


First, you need to roast your squash and garlic in a hot oven at 425* till tender. Make sure you drizzle it with olive oil, salt and pepper. It will probably take about 25 mins. For the garlic: Take both heads and chop off tops so most of the cloves are exposed. Drizzle with olive oil and wrap in parchment paper and foil. Place in oven next to baking sheet. Roast the garlic for an additional 45 minutes after you pull out the sheet of squash.

In the meantime make a pot of bechemel by melting 1/4 to 1/2 cup of butter and then mixing in 1/4 to 1/2 cup of flour, keep whisking, then squeeze in your roasted garlic, add salt and black pepper. Pour about 5 cups of milk in and whisk till thick.

When squash is cooked, stir it into the sauce along with the rosemary ( about 1 tbl.) and half of the Parmesan cheese.

Reduce oven temp to 375.

Layer it like you would any lasagna (noodles, sauce, cheese; repeat) Spray your baking dish, layer the noodles, and spread the sauce mixture all over, and sprinkle with cheese. Continue layering till done. Sprinkle more cheese on top. Cover with foil. Bake around 35 to 40 mins. Uncover and cook till golden brown.

**I made my half-batch in a bread pan -perfect size for the no boil noodles.