Spinach Lasagna

1 package oven ready lasagna noodles
1 jar meatless spaghetti sauce
4-6 cups spinach (can also mix with fresh basil leaves if available)
2 cups ricotta
2 cups shredded mozzarella
1 egg
1 tsp garlic powder
2 tsp parsley
salt and pepper to taste

Mix the ricotta, 1 cup of mozzarella, egg and spices in a bowl (make sure to taste so you get enough salt!) Began layering the ingredients starting with the sauce, noodles, ricotta mixture, than spinach. Layer until all ingredients are gone-- 2-3 times. Top with mozzerella and bake at 350 until cheese begins to brown and the edges are slowly bubbling.

Balsamic Roasted Veggies

Ingredients

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme(or 2 tsp dried)
  
• 2 tablespoons chopped fresh rosemary (or 2 tsp dried)
  
• 1/4 cup olive oil
•   4tablespoons balsamic vinegar
• salt and freshly ground black pepper

Directions

1. Preheat oven to 450 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Don't worry if you don't have all the vegetables to make this, I use whatever root-ish veggies I have on hand and just use the recipe for the sauce. The last time I did it I used turnups, parsnips, onion, potato, pepper, zucchini, and mushrooms. Also feel free to play with any spices you have on hand. Just make sure  you stick to the italian theme! This is a great way to get your veggies in the winter!

Stuffed Peppers

• 1 cup water
• 1/2 cup uncooked Arborio rice
• 2 green bell peppers, halved and seeded
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 tomato, diced
• 1/2 cup crumbled feta cheese

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return to the oven for 5 minutes. Serve immediately.

Susan's Pesto

From Moosewood cook Susan Harville

Susan's Pesto is best served immediately, but it will keep refrigerated for 3 or 4 days.

Makes 1 cup
Total time: 10 minutes

1 cup well-packed fresh basil leaves
1 cup chopped tomatoes
1 garlic clove, pressed or minced
1 tablespoon toasted pine nuts*
½ teaspoon salt

*To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350° for about 3 to 5 minutes, until just slightly deepened in color.

Rinse and drain the basil leaves. In a blender or food processor, combine the basil, tomatoes, garlic, pine nuts, and salt and puree until smooth. You may need to stop several times to scrape the sides of the blender or processor bowl with a rubber spatula.

Penne with Puttanesca Sauce

Anyone who has read "A Series of Unfortunate Events" will know this recipe.....

1 cup diced onions
1 tablespoon minced garlic
1 tablespoon olive oil
5½ to 6 cups chopped fresh or undrained canned tomatoes
½ teaspoon dried oregano
½ teaspoon red pepper flakes
1 ½ tablespoons capers, rinsed and drained
10 large kalamata olives, pitted and chopped (about 3 tablespoons)
2 tablespoons minced fresh parsley

a few fresh parsley sprigs (optional)
grated Parmesan cheese (optional)

Combine the onions, garlic, and oil in a saucepan, cover, and sauté for about 10 minutes, until the onions are translucent, stirring occasionally. While the onions cook, chop the tomatoes-you can chop or crush canned tomatoes right in the can. Add the tomatoes to the saucepan. Stir in the oregano, red pepper flakes, capers, olives, and parsley. Simmer, uncovered, until the sauce thickens, about 20 minutes, or a little longer.

When the sauce has cooked for 10 to 15 minutes, bring a large covered pot of water to a boil. Add the penne and cook for about 7 minutes, until al dente. Drain and serve immediately with the sauce. If you wish, top with parsley sprigs and sprinkle with grated Parmesan.

Greek Pasta Salad

½ pound pasta shells

¼ cup olive oil
1 medium eggplant, cut into 1-inch cubes
½ teaspoon salt
2 garlic cloves, minced or pressed
juice of 1 lemon
2 tablespoons water
1 green or red bell pepper, diced

5 artichoke hearts, drained and quartered (14-ounce can)
1 cucumber, peeled, seeded, and diced
2 tomatoes, diced
1 celery stalk, sliced
2 scallions, chopped
2 tablespoons chopped fresh dill (2 teaspoons dried)
1 tablespoon chopped fresh oregano (1 teaspoon dried)
salt and ground black pepper to taste

1 cup grated or crumbled feta cheese
Greek olives

Bring a large covered pot of water to a rapid boil. Cook the pasta shells, uncovered, until al dente, and then drain. Rinse them under cold water until cool, and drain again.

Heat the oil in a large saucepan and add the eggplant. Cover and cook for 3 minutes on medium heat. Stir in the salt, garlic, lemon juice, and water. Cover and simmer for 6 to 8 minutes, until the eggplant is almost tender. Add the diced red bell peppers, and if you are using dried herbs, add the dill and oregano. Simmer a few minutes more, until the peppers are cooked but still have some crunch.

While the eggplant and peppers are cooking, place the artichoke hearts, cucumbers, tomatoes, celery, scallions, fresh dill, and fresh oregano in a large salad bowl. Add the cooked eggplant and peppers. Stir in the pasta and toss well. Add salt and pepper and more lemon juice or olive oil to taste.

Serve at room temperature topped with the feta and some olives.

Note: this salad can be refrigerated to serve later, but the pasta may absorb the flavors and need an additional dash of lemon juice and olive oil just before serving.

Reprinted from Moosewood Restaurant Cooks at Home

Linguini with Garlic and Clam Sauce

• 1/2 c. chopped onion
• 1 green pepper, seeded
• 6-10 cloves of garlic (depending on your own tastes)
• 2 Tbs. olive oil
• 1/2-1 lb. mushrooms, thinly sliced
• 2-3 cans minced clams, liquid reserved
• 2 Tbs. chopped parsley
• 1 1/2 tsp. thyme, crumbled
• pinch of cayenne, salt & freshly ground pepper to taste

Saute’ mushrooms and set aside. Saute’ onion, green pepper, and garlic in oil until softened. Add mushrooms, clam liquid, parsley, thyme, cayenne, salt and pepper. Simmer until heated through. Add clams and continue heating for another minute or two. Serve over linguini and sprinkle with freshly grated Parmesan cheese.

Very Veggie Spaghetti

• 1/2 bag of frozen vegetables (I like the mediterranean blend )
• 1 jar meatless spaghetti sauce
• 1/2 bag of pasta

Directions:
Boil the pasta while sauteing the veggies in a little olive oil until crisp but tender. Season them with basil, cayenne, garlic, and salt. Add the spaghetti sauce and simmer for a few minutes. Serve over pasta with toasted bread.

Angel Hair Capellini with Marinara

Capellini: Bring water to a rapid boil. Salt can be added if desired. Add angel hair, return to rapid boil. Cook uncovered, stirring frequently, 3-4 minutes. Drain. For salads and baked dishes, rinse in cold water, drain. For pour-over sauces, rinse in hot water. Drain.

Marinara Sauce:

• 1 c. chopped onion
  
• 2 cloves garlic, minced
• 1/4 c. olive oil
  
• 2 quart jars of tomatoes
• 1 Tbs. dried parsley
  
• 1 Tbs. sugar
• 1 Tbs. basil
  
• 1 tsp. oregano
• 1 tsp. salt
  
• 1/2 tsp. pepper
• 1 small can tomato paste

Saute’ onion & garlic in oil until tender. Stir in remaining ingredients.