delish your dish

“See You Layer”- Grilled Vegetable Lasagna (sans pasta)

I apologize if this post comes in a little weird. It’s my first time “tumbling” from my Iphone while sitting in an airport. But nevertheless, I’m committed to serving up this easy recipe.

Friday night, my girlfriend had her parents over for dinner and we were in charge of cooking.  Being that I was the only vegetarian of the bunch, I had to whip up an entree for myself to have alongside the caesar salad, roasted brussels sprouts and asparagus.

With an array of ripe vegetables to choose from, I figured I might as well lighten up a fan favorite of lasagna and “86” the pasta.  This dish had even the carnivores asking for a bite!

What You Need:

½ Medium Eggplant, sliced into rounds

1 Large Zucchini, sliced on bias ¼" thick

1 Small Roasted Red Pepper (from a jar is okay)

1 Cup Cooked Spinach, drained and patted dry

¾ Fat-Free Ricotta

¼ Cup Goat Cheese

2 Tbs. Grated Parmesan Cheese

1 tsp. Minced Garlic

1 Cup Marinara Sauce

1 tsp. Red Pepper Flakes

2 Tbs. Shredded Mozzarella

¼ Cup Fresh Basil, chiffonade

Salt/Pepper, to taste

Preheat oven to 400 degrees.

1. Grease a grill pan and set over medium-high heat.  Season the eggplant and zucchini slices with salt and pepper.  Grill the eggplant and zucchini until dark grill lines appear on both sides.  Set Aside.

2. Meanwhile, in a small bowl combine the goat cheese, ricotta, parmesan, red pepper flakes, spinach, basil and garlic.  Season with salt and pepper.

3. Then, grease a large ramekin with cooking spray.  Spoon about 2 Tbs. of tomato sauce onto the bottom of the ramekin.  Place a grilled eggplant slice on top of the sauce.  Next, spread about 2 Tbs. of the cheese mixture onto the eggplant slice and add a dollop of sauce.  Repeat with alternating layers of eggplant, zucchini and cheese mixture.  Finish with top being the roasted red pepper, then the eggplant slice.  Sprinkle the top with shredded mozzarella. 

4. Place ramekin in the oven for about 15-20 minutes.

Heart(beets)- Roasted Beet Salad with Orange Segments, Burrata and Raspberry Balsamic

Love was definitely in the air last night as my valentine and I cooked up our V-day dinner, and by love I mean the aroma of our delish meal. As the saying goes, “the way to a girl’s heart is through her stomach”, and I think I did just that.  Which in turn, put her in a food coma, but that’s besides the point.  Our three course meal accompanied by a few glasses of Malbec made for a perfect Valentine’s feast.

The menu: Roasted Beet Salad with Orange Segments, Burrata and Raspberry Balsamic, Mixed Mushroom Risotto with Truffle Oil Drizzle and Lemon Bars.

What You Need:

2 Medium/Large Red Beets (tops removed- leaving an inch of stem, scrubbed)

2 Medium/Large Golden Beets (tops removed- leaving an inch of stem, scrubbed)

Olive Oil (to drizzle)

4 Cups Mixed Baby Lettuce

2 Naval Oranges (supremed/segmented)

1 Large Burrata

Salt/Pepper (to taste)

Raspberry Balsamic (aged is best)

Heat oven to 400 degrees

What to do:

1. Place washed and de-stemmed beets into a roasted pan.  Drizzle lightly with olive oil and toss to coat.  Wrap pan with tin foil and place into pre-heated 400 degree oven for 1 hour.  Use a skewer to pierce through the beet to check readiness.  The skewer should be able to pierce through, but still have some resistance (do not over cook beets).

2. While beets are roasting, segment the naval oranges.  To do so, carefully use a paring knife to cut in between the membranes of the orange.  You will be cutting in a ‘V’ like motion to remove the segments.  Set segments aside in a bowl.

3. Once beets are roasted, allow them to cool until you can easily handle them.  To avoid staining hands, use rubber gloves while working with beets.  Peel the cooled beets using a knife and discard the outside.  Slice beets into desired shape (diced, rounds, heart shapes).  Set aside.

4. You’re now ready to plate.  Add mixed greens to plate or bowl.  Then top with the roasted beets and burrata.  Sprinkle with salt and pepper, then finish with a drizzle of the aged balsamic.

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*Suggestion: Segment oranges over a bowl to catch excess juice.  Whisk together the orange juice with the Balsamic, a little olive oil and a dash of salt and pepper for a nice dressing