Blog Archives

Butternut Squash Lasagna Recipe

Makes: 8 to 10 servings

Prep: 45 mins
Bake: 375°F 50 mins
Roast: 425°F 25 mins to 30 mins
Stand: 10 mins
Ingredients

  • 3 pounds butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch-thick slices
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 1 tablespoon snipped fresh rosemary
  • 9 no-boil lasagna noodles
  • 1 1/3 cups finely shredded Parmesan cheese (5-1/2 oz.)
  • 1 cup whipping cream Read the rest of this entry
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Pork Roast with Eggplant and White Beans Recipe

Makes: 8 servings

Prep: 40 mins
Chill: overnight
Roast: 325°F 1 hr 15 mins
Stand: 15 mins

Ingredients

  • 1 4 – 6 pound pork center rib roast (8 ribs)
  • 2 tablespoons snipped fresh rosemary or 2 tsp. dried rosemary, crushed
  • 1 tablespoon extra virgin olive oil or olive oil
  • 3 cloves garlic, minced Read the rest of this entry

Chickpea, Tomato & Feta Salad Recipe

Chickpea, Tomato & Feta Salad

The Dressing

1/4 cup extra virgin olive oil
2-3 tablespoons fresh lemon juice
1 tablespoon fresh oregano, roughly chopped
2-3 cloves garlic, pressed or minced
Salt and black pepper to taste Read the rest of this entry