Summer Vegetable Lasagna with Tomato-Pesto Sauce

Summer's harvest is starting to show up in our CSA box around now in Northern California and we just received our first summer squash as well as a huge bunch of basil this past week, along with some rainbow chard. One of my favorite things to do with the first vegetables of each season is make a new variation of my lasagna recipe. This time, since I had such a large amount of basil and I know that the flavors of pesto go so well with summer squash (try simply grilling it and topping it with some pesto for a side dish in the future), I thought I'd create a combination tomato-pesto sauce to work into the lasagna and really complement the vegetables. Lasagna is a dish that has a lot of individual components, but none of them are difficult. It's a great thing to make on a weekend night when you want to cook in - we always make a whole pan for the two of us and eat the leftovers for dinner the next night (this reheats really well).

Summer Vegetable Lasagna with Tomato-Pesto Sauce
Serves 4-6

Active Time: 45 minutes
Total Time: 1 hour, 15 minutes

~1lb. summer squash (such as yellow crookneck), diced
1 bunch rainbow or swiss chard, leaves ripped from stems and chopped
~1 lb. white mushrooms, diced
Whole wheat, brown rice, or regular dried lasagna noodles
1 15 oz container whole milk ricotta cheese
2 eggs
3/4 c. freshly grated parmesan cheese
4 oz. grated mozzarella cheese
28 oz. can crushed tomatoes
2 c. packed basil leaves
1/4 c. pine nuts, toasted
1 clove garlic, minced
Kosher salt
Black pepper
Extra virgin olive oil

Preheat the oven to 400 degrees. Figure out how many lasagna noodles you will need to create three layers of noodles in your baking dish (approximately 13x9) and set the baking dish aside. In a similar size Pyrex or other dish, lay the noodles inside, then fill with the hottest tap water that you can get (or near-boiling water from a tea kettle) and add a dash of olive oil to keep the noodles from sticking. This is my shortcut to boiling noodles for lasagna - they soften while you prepare the other ingredients.

Chop up the summer squash and mushrooms and heat a large skillet over medium heat with a drizzle (1-2t) of olive oil. When the skillet is ready (you'll know once the oil moves easily across the pan when you tip it), add the summer squash and a pinch of salt. Saute for about 5 minutes or until softened, then set aside in a bowl. Add some more olive oil to the pan, then add the mushrooms and a pinch of salt and a little pepper. Saute for about 5-7 minutes, stirring occasionally, and meanwhile prepare the chard. When the mushrooms are done, set aside in another bowl, then add a little more olive oil to the pan and cook the chard with a pinch of salt, stirring rather frequently, for about 3 minutes until wilted slightly, then set aside in another bowl. Notice that I season each component separately so that the entire dish is seasoned.

Next, prepare the pesto by placing the 2 c. packed basil leaves, minced garlic clove, and pine nuts in a food processor. Start the processor, then slowly add in the olive oil until the mixture starts to come together but isn't too oily - about 1/3 c. Scoop out of the food processor into a small bowl and stir in 1/2 t. kosher salt and 1/4 t. pepper (or a few generous grinds from a pepper grinder). I don't add cheese to this pesto since there is enough in the rest of the dish.

In a medium-sized bowl, add the crushed tomatoes, 1/2 c. of the pesto, and 1 t. kosher salt to make the sauce.

Grate the parmesan cheese. In another medium sized bowl, add the ricotta, eggs, 1/2 t. salt, and 1/4 c. of the parmesan cheese and stir until blended.

Now it's time to assemble. Add about 1/2 c. of the sauce to the bottom of the pan and smear to create a light coating (so the noodles won't stick to the bottom). Lay down a layer (1/3) of the noodles, then approximately 1/2 of the ricotta mixture. I find that using my hands in lasagna, while messy, is best to distribute the components, so spread the ricotta out with your fingers. Then, top with approximately 1/2 of the squash, 1/2 of the mushrooms, and 1/2 of the chard (also using your fingers). Top with about 3/4c. of the sauce (the sauce doesn't need to be in exactly an even layer as it will cook together). Repeat with another layer of noodles, the remaining 1/2 of the ricotta, 1/2 of the squash, 1/2 of the mushrooms, 1/2 of the chard, and another 3/4 c. sauce. Top with the final layer of noodles, then the remainder of the sauce. I try to more carefully spread out the sauce on this final layer as you ideally want the noodles to be coated so they don't dry out in the cooking process. Then, top with the mozzarella cheese, and finally, the remaining 1/2 c. of parmesan cheese. The great thing about making lasagna this way is since you've already pre-cooked many of the ingredients, you just have to pop it in the oven for 30 minutes. It should have a nice golden brown crust when you remove it and it's important to let it sit for a few minutes before serving so that the lasagna stays together. Enjoy!

Quinoa with Asparagus, Mushrooms, and Poached Eggs

Asparagus is one of the things for me that marks the arrival of spring - its true season is relatively short, so take advantage of this time when it's at the peak of its freshness (and much cheaper). I love asparagus with eggs, and wanted to create more of a main dish out by adding sauteed mushrooms and putting the whole thing over quinoa. I made this for dinner, but certainly it would also work well for a lunch or brunch. We also ended up adding an additional poached egg each, so feel free to cook up either 1 or 2 eggs per person depending on your preference (or how hungry you are). Welcome spring!

Quinoa with Asparagus, Mushrooms, and Poached Eggs
Serves 2

Active Time: 25 minutes
Total Time: 25 minutes

1 c. quinoa
1 bunch asparagus, woody ends snapped off and cut into about 1-2'' pieces
1/2 lb. cremini mushrooms, sliced
2-4 eggs
Kosher salt
Black pepper
Extra virgin olive oil
1 T. freshly chopped chives for garnish

Rinse the quinoa and put it in a small saucepan along with 2 c. water and cover. Bring to a boil, then reduce heat to low and simmer 15-20 minutes. Meanwhile, prep the asparagus and mushrooms and heat another pot with water until nearly boiling (not a full boil). In a large skillet, heat 1 T. olive oil over medium high heat. Add the mushrooms and saute for about 5 minutes, stirring occassionally. Add a pinch of salt and pepper, remove from the pan, and set aside. Add 1/2 T. olive oil to the skillet and saute the asparagus over medium high heat for about 1-2 minutes, add a pinch of salt and pepper, and set aside. Crack the eggs into ramekins or teacups, then gently add the eggs from the ramekins into the pot of near-boiling water. Let cook for about 2-3 minutes, during which time add 2 t. olive oil and a pinch of salt to the quinoa, then divide into plates or low bowls and top with the asparagus and then the mushrooms. Remove the eggs with a slotted spoon and add to the top of each dish. Break the yolk while it's still runny with a fork, then season with another pinch of salt and pepper, garnish with the chives, and serve.

Farro Risotto with Cauliflower, Mushrooms, and Truffle

Fall is here! As much as I love summer and all of its wonderful produce, I have to admit that I look forward to cooler days, fallen leaves, and that crispness in the air that makes me crave warming meals, red wine, sweaters, and boots. This recipe is a wonderful way to bring in the fall with a healthy and hearty risotto made with farro (a whole-wheat grain) rather than the traditional arborio rice, combined with wild mushrooms, browned cauliflower, and finished with truffle oil. I made it for a small dinner party by sauteing the mushrooms and cauliflower in advance, then making the risotto as we got closer to dinner time and stirring in the mushrooms and cauliflower later. I have to say we all thought it was a wonderful dish (even the guys loved it).

Farro Risotto with Cauliflower, Mushrooms, and Truffle
Serves 4

Active Time: 1 hour
Total Time: 1 hour

Extra virgin olive oil
3 c. cauliflower, cut into small, bite-sized florets
5 c. assorted mushrooms (I used king oyster, cremini, and shitake), chopped (if using shitakes make sure to cut the stems off as they can be tough)
4 shallots, minced
1 t. fresh thyme, minced
1 1/2 c. farro
1 c. dry white wine (such as Chardonnay)
4 c. low-sodium vegetable stock
1/4 c. lowfat milk
1 c. freshly grated parmesan cheese
Kosher salt
Black pepper
White truffle oil, for serving

Heat 1 T. olive oil in a large skillet over medium high heat. Saute the cauliflower with a pinch of salt and pepper until softened and browned in places, about 5 minutes, then remove from the pan and set aside.

Heat another 1 T. olive oil in the same skillet over medium high heat, add the mushrooms, a pinch of salt and pepper, and cook until softened, about 5 minutes, then remove from the pan and set aside with the cauliflower.

When ready to make the risotto, heat 1 T. olive oil in a large saucepan or dutch oven over medium heat. In another saucepan, heat the vegetable broth until warm, then keep at a simmer. In the saucepan/dutch oven with the olive oil, add the shallot and thyme and saute until shallots are softened, about 2 minutes. Stir in the farro and coat with the shallot mixture. Reduce the heat to medium-low, add the wine and cook until the liquid is about absorbed, a few minutes. Add 1 c. of the heated vegetable stock at a time, stirring often, until each cup is absorbed, which takes about 20-25 minutes in total.

Add the mushrooms and cauliflower back to the pan, and stir to heat through, about 2 minutes. Add the lowfat milk (farro is less creamy than arborio rice so needs this) and parmesan cheese. Season to taste with salt and pepper.  Spoon the risotto into pasta bowls, top with a drizzle of truffle oil, and serve.

Mushroom Tacos with Avocado-Tomatillo Salsa

We were in the mood for Mexican the other night but I wasn't quite up for time required to make enchiladas (even though they are so good). Tacos, however, are a great way to get a fresh, healthy, and relatively easy meal and are also something that's fun to play with because you can experiment with different toppings. For this version, I thought mushrooms would be an great and somewhat different base, and I also wanted to incoporate some of the fresh corn that's finally in season. Top it off with one of the easiest salsas that I've ever come up with and you've got one tasty taco. The salsa is also great as a dip for tortilla chips - it has a nice thick consistency. I made the full amount of everything here for the two of us and we just reheated the leftovers in a skillet the next day - they were just as good the second time around.

Mushroom Tacos with Avocado-Tomatilo Salsa
Serves 4 (three tacos each)
Active Time: 15 minutes
Total Time: 20 minutes

Taco filling:
Extra virgin olive oil
1 portabello mushroom (about 1/2 lb.), halved and thinly sliced
1/2 lb. white buttom mushrooms, thinly sliced
1/4 lb. oyster mushrooms, roughly chopped (or other wild mushroom of your choice)
3/4 of one yellow onion, halved and sliced
1 t. kosher salt, divided
Black pepper
1 bunch green onions, white and green parts, sliced into ~1/2'' pieces
2 ears corn, kernels removed
1 T. fresh oregano, finely chopped
12 small corn tortillas

Salsa:
2 small avocados, pitted, skin removed, and cut into quarters
2-3 tomatillos, skin removed, rinsed, and quartered
1 lime
1 serrano chile, stem removed, seeds left intact, roughly chopped
1 t. kosher salt
1/2 t. black pepper
1/2 c. diced yellow onion (remaining quarter of the onion used above)

Queso fresco cheese (for topping)

Heat 1 T. olive oil in a large skillet over medium-high heat. Add the onion and mushrooms, 1/2 t. kosher salt and a pinch of black pepper, and saute 4-5 minutes, stirring often, until both soften. Add the green onions, corn, and another 1/2 t. kosher salt and saute for another 3 minutes. Remove from heat and stir in the 1 T. fresh oregano.

Meanwhile, make the salsa by combining the avocado, tomatillos, juice of 1 lime, serrano chile, kosher salt, pepper, and onion in a food processor and processing until smooth. Put the stack of tortillas in between 2 damp paper towels and microwave for about 1 minute.

To assemble the tacos, spoon some of the mushroom-corn-onion mixture onto each tortilla, then top with a generous dollop of the avocado-tomatillo salsa and a crumbling of queso fresco cheese.

Pappardelle with Red Chard and Wild Mushroom Ragu

If you're looking for a way to break out of the standard marinara sauce and penne dinner, try this recipe. The mushroom and red swiss chard combined with crushed tomatoes create a thick and wonderful ragu that I think is perfect atop pappardelle pasta. However, if you can't find pappardelle, really any pasta would work well - fettuccine, rigatoni, or even penne.  This recipe only calls for a few ingredients and other than a little bit of chopping, is easy and relatively fast to make.

Pappardelle with Red Chard and Wild Mushroom Ragu
Serves 4
Prep time: 35 min
Total time: 35 min

Extra virgin olive oil
12 oz. fresh or dried pappardelle (wide flat pasta)
4 cloves garlic, minced
1 lb. mixed mushrooms - I used 1/2 lb. cremini, 1/4 lb. oyster, and 1/4 lb. shitake mushrooms, chopped into small (~1/4-1/2'' pieces)
1 bunch red swiss chard, cut into very thin strips
28 oz. can crushed tomatoes
Kosher salt
Black pepper

Heat a large pot of salted water over high heat for the pasta.

Meanwhile, heat 1 t. olive oil in a large skillet over medium high heat. Add 1/2 of the garlic and cook 15-30 seconds, then add the chard, stirring often until wilted, about 5 minutes. Season with a pinch of salt and pepper. Set aside in a bowl.

Add 1 T. olive oil to the same pan over medium heat. Add the remaining garlic and cook 15-30 seconds, then add the mushrooms and saute, stirring often, until tender, about 5 minutes. Season with a pinch of salt and pepper. Add the crushed tomatoes and stir to combine. Add the reserved chard (leaving any liquid behind) to the skillet and stir to incorporate. Bring the mixture up until it starts to bubble and then simmer.

Add the pasta to the boiling water. If using fresh pasta just let the sauce simmer for the short time the pasta is cooking, or if using dried, you can just simmer the sauce a little longer. Taste the sauce and adjust for seasoning. I added 1/2 t. salt and 1/4 t. pepper.

When the pasta is done, drain and serve the sauce/ragu on top of the pasta. Serve with freshly grated Parmesan cheese, if you'd like.

Mushroom, Wild Rice, and Brown Rice Soup

We had a busy weekend this past weekend with Stanford Homecoming and several guests in town. While we had a blast, we were pretty exhausted by the end and wanted a healthy but comforting and relatively easy dinner on Sunday night. I often make bean soups but we didn't feel like it this time so I played off of one of my other favorite kinds of soup - mushroom and wild rice - to come up with this recipe. Many mushroom wild rice soups are cream-based, but this uses vegetable broth. As the mushrooms simmer into the vegetable broth they also impart a nice earthy mushroomy flavor to the broth. This soup only calls for a few ingredients, which is great when you don't have much in the fridge. Carrots, celery, and onion are aromatics, and they are often used in soup to develop a base of flavor. They are also known as "mirepoix" in French cooking. I also used a combination of wild and brown rice in this soup - I like the two textures together. Both of these whole grains are good for you, and wild rice actually has more protein than brown rice.

This would also be a great soup for if you feel like you're coming down with a cold - it is so warming.

Mushroom Wild Rice Soup
Serves 6

Extra virgin olive oil
1 yellow onion, large diced
3 cloves garlic, minced
1 bunch celery, large diced
4 large carrots, large diced
6 c. low-sodium vegetable broth
1/2 c. wild rice, rinsed
1/2 c. brown basmati or jasmine rice, rinsed
16-20 oz. cremini mushrooms, thinly sliced
2 bay leaves
Kosher salt
Black pepper

Heat 1 T. of the olive oil over medium heat in a large dutch oven or stockpot. Add the onion and garlic and saute until softened, about 5 minutes. Add to carrots and celery to the pot and saute for an additional 3-4 minutes. Add the vegetable broth and bay leaves and bring to a low boil. Add the wild rice, brown rice, 1 t. kosher salt, and 1/2 t. pepper, cover and reduce heat to a simmer for 30 minutes. Add the mushroooms, re-cover and simmer for an additional 30 minutes, stirring occassionally. Taste for seasoning - I found that I needed an additional 1 t. salt and 1/4 t. black pepper. Discard the bay leaves and serve.

This soup was also great for leftovers. Reheat with some additional vegetable stock or water - the rice will absorb more of the liquid as it keeps.

Whole Wheat Pasta with Kale, Carmelized Onions & Parsnips

While we are having a warm early October in the Bay Area (it was in the mid-80s this weekend), I can't help getting into the mood for fall. Squash, pumpkins, autumn greens, and root vegetables are starting to pop up at our local farmer's market in Menlo Park. I wanted to make something for dinner that was a little lighter given the warm weather while incorporating some fall ingredients.

I ended up adapting this recipe from one I found by Jeanne Kelley, substituting whole wheat pasta to amp up the protein and adding chanterelle mushrooms, which is optional, but were available at the farmer's market for a very reasonable price. I used baby parsnips that were available at the market, but you can find regular parsnips at the grocery store, and I used lacinato kale, which I think has the best texture for this recipe, but any variety of kale would be fine.

Pasta with Kale, Carmelized Onions, and Parsnips

Serves approx. 4 people

Extra virgin olive oil

Approx. 1 lb. parsnips, peeled and cut diagonally into 1/3'' slices

1 large red onion (or 2 small), thinly sliced

1 T. chopped fresh thyme or 1 t. dried thyme

4 garlic cloves, roughly minced

1/2 c. dry white wine (I used Chardonnay)

1 large bunch kale, chopped (discard ends of stems)

1/2 c. vegetable broth (or if you don't have any on hand, use an additional 1/4 c. wine and 1/4 c. water)

8 to 12 oz. whole wheat penne (depending on how big of eaters you are - I used approx. 3 cups of dried penne which was enough for a hearty dinner and leftovers the next day)

3/4 c. Parmigiano-Reggiano cheese (freshly grated or shaved)

1 t. salt

1/2 t. pepper

2 c. chanterelle mushrooms, roughly chopped (optional)

Heat 1 T. of the olive oil in a medium-sized skillet over medium heat. Add parsnips to pan and cook approximately 10 minutes or until tender and browned, stirring occassionally, and season with a pinch of salt. Place in a large bowl (which you'll use to mix all of the ingredients together later) and keep warm.

Meanwhile, heat another 1 T. olive oil in a large skillet over medium heat. Add the onion and a pinch of salt (which helps the onions cook down) and cook for approximately 20 minutes or until tender and golden brown.

Start the water for the pasta and salt the pasta water generously. Cook pasta according to directions.

Meanwhile, Stir in the thyme and garlic to the pan with the onions and cook for 2 minutes, stirring occassionally. Add white wine to pan and cook for another 2-3 minutes until liquid is almost all absorbed. Stir in the kale and broth (or wine/water) and cook, covered, for 5 minutes or until kale is tender, stirring once or twice. Uncover and reduce heat to low, cooking another 4 minutes or so until kale is very tender, stirring occassionally. Season with salt and pepper.

If using chanterelle mushrooms, in the pan used for the parsnips, melt 1 t. butter over medium heat. Saute the mushrooms for approximately 3-4 minutes or until tender and season with salt and pepper.

Reserve 3/4 c. of the pasta cooking water, then drain the pasta. The cooking water will help bind all of the ingredients together and create a sauce. Add the pasta to the large bowl with the parsnips and add the kale and onion mixture as well as the mushrooms, if using. Add 1/2 c. of the cheese, 1 t. salt, and 1/2 t. pepper, and pour the pasta water over the mixtures, stirring well to combine. Serve with additional Parmigiano Reggiano cheese.

Enjoy!