Summer Veggie Lasagna

I usually think of lasagna as a winter dish but in my quest to use up zucchini, I decided that even though it was 102 degrees outside, I would give it a go -- that's how much zucchini I've got!  

It turned out to be the tastiest I've ever made. I didn't get a picture but you know what lasagna looks like.

I used flat, not curly, no-boil, lasagna sheets. Instead of meat, I had a layer of sliced zucchini and a layer of mushrooms. 

The ricotta cheese was fresh from the farmers market as was the mozzarella. The ricotta mix included fresh parsley, Parmesan cheese, an egg yolk, and salt and pepper.

The sauce had onion and garlic, a hot red pepper (that I removed before constructing the lasagna) and fresh thyme and oregano from the garden.

I made an antipasto salad to go with it -- also lots of fresh veggies from the garden/market.

I did not make this one any differently than a hundred other lasagnas I've made, so I have to attribute the success of this one to the fresh summer ingredients. 

Play with your Food!

The kids came over tonight and we made gingerbread (graham cracker) houses.
Jon - Caps ice rink (C-A-P-S, CAPS, CAPS, CAPS!)
Christine - Winter wonderland
Elise and Natalie - Beach scene with cabanas, surfing, and limbo
Maya - Underwater paradise
Matt - Occupy Gingerbread
Mark - Snakes 'n things
MP - Gingerbread crack house.


Now there's family values for ya!

OBX

We spent last week in Duck, NC.  Had to work all week, but working from the OBX is better than commuting to Arlington every day.

Vacation for me means cooking more, not less. One night I made a scallop pasta dish that turned out well. I started with a cream sauce -- basic -- butter, flour, milk, and nutmeg, then added some Parmesan. Crisped and crumbled some prosciutto but kept some out and sliced it thin. Seared the scallops with some of Tommy's Steak Seasoning.

Added the sauce to the drained pasta, sprinkled with more parm, and topped it with the scallops.

Not so good for my heart but it sure warmed my soul.