Zucchini Lasagna Bolognese

4 to 5 medium-sized zucchini squash
Kosher salt
1 tablespoon olive oil
1 small sweet onion, diced
12 ounces cremini mushrooms, chopped
4 garlic cloves, minced
1 pound ground turkey (or substitute veggie crumbles)
1 tablespoon tomato paste
1 teaspoon dried basil, divided
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 26-ounce box or can finely chopped tomatoes

3 tablespoons heavy cream
3/4 cup finely grated Parmesan cheese, divided
16 ounces ricotta cheese (or substitute crumbled paneer mixed with a little cream)
1 large egg
1/2 teaspoon dried basil
16 ounces freshly grated mozzarella or provolone cheese
8 ounces fresh mozzarella, sliced
Parmesan cheese, for sprinkling
Fresh basil, for topping

Spicy Basil Breadcrumbs:
1 tablespoon butter
½ cup seasoned panko breadcrumbs
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes
 
Cut the zucchini into thin slices, about ⅛ inch, using a knife or, if you’d like thinner slices, a mandolin or vegetable peeler.  You are going to need 4 layers of slices; with a 9x13 inch dish, this is approximately 7 slices across for each layer, or roughly 28 to 32 slices total.

Place the zucchini in a single layer on paper towels or kitchen towels.  Sprinkle it all over with salt.  Let it sit for at least 30 minutes, but even up to 60 minutes.  This will remove the water so the lasagna isn’t watery.  While the zucchini sweats, make the bolognese.

Heat the oven to 400 degrees F.

Heat the olive oil in a large skillet or pot over medium-low heat.  Stir in the onions, mushrooms, and garlic with a pinch big of salt and pepper.  Cook until softened, stirring often, about 5 to 6 minutes.  Add in the ground turkey.  Cook until browned, stirring and breaking apart the meat, about 5 to 6 minutes.  Once browned, stir in the tomato paste, 1/2 teaspoon basil, oregano, and pepper flakes.

Add in the finely chopped tomatoes. Stir in the cream and 1/4 cup Parmesan cheese.  Let this sit over low heat, stirring occasionally, while you make the ricotta mixture.

In a bowl, stir together the ricotta cheese, egg, remaining 1/2 cup Parmesan cheese, and 1/2 teaspoon basil until combined.

Now it’s time to make the lasagna!  Press towels over the zucchini very well to remove all the liquid.  Place a few spoonfuls of the bolognese sauce in the bottom of a 9x13 inch baking dish.  Layer one row of zucchini slices in a single layer.

Spoon some of the bolognese all over the zucchini slices.  Spread a third of the ricotta mixture over the meat.  Sprinkle on a few handfuls of the grated mozzarella cheese.  

Add another layer of the zucchini slices and repeat what you just did; add the bolognese sauce, a third of the ricotta mixture, then a sprinkle of cheese. 

Add another layer of zucchini slices.  Add more bolognese sauce, the remaining ricotta mixture, and a sprinkle of cheese. 

Top with the final layer of zucchini slices.  For the final layer, add the remaining bolognese sauce.  Top with the fresh mozzarella slices.  Bake the lasagna for 35 to 40 minutes.

Once finished, let it set up for another 30 to 45 minutes; it will cut much more nicely if it sits and settles.  This will NOT slice into perfect layered slices, but if you let it sit before slicing, it will slice nicely and shouldn’t be a watery mess!

Before slicing, top with the basil breadcrumbs, extra grated Parmesan cheese and fresh basil. 

To make spicy basil breadcrumbs:
While the lasagna is baking, make the breadcrumbs.  Heat the butter in a skillet over medium heat.  Once melted, stir in the breadcrumbs, basil, and pepper flakes.  Cook for 1 to 2 minutes, tossing, until browned and crispy.  Sprinkle on the lasagna when it comes out of the oven.

Note: Ingredients can also be halved and lasagna made in a 9x9 inch dish.

Serves 8.  

From How Sweet Eats blog, with minor changes

Sun-Dried Tomato and Corn Chowder

1 tablespoon olive oil
1 small sweet onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon smoked paprika
1/4 cup chopped sun-dried tomatoes (drained if they are in oil), plus more for topping
2 cups corn kernels, cut fresh from the cob, plus extra for topping
1 1/2 cups chopped Yukon gold potatoes
4 cups chicken or vegetable stock
1 1/2 cups half and half
1 1/2 tablespoons flour
1/4 cup fresh chopped chives
 
Goat cheese croutons:
1 11-ounce log goat cheese (cold, right from the fridge)
1/4 cup flour
1 large egg, lightly beaten
1 cup seasoned bread crumbs
olive oil, for pan frying
 
Heat the olive oil in a large pot over medium-low heat.  Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring often, until softened, about 5 minutes.  Stir in the chopped sun-dried tomatoes and cook for another 1 to 2 minutes.
 
Stir in the corn, potatoes, and stock.  Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 minutes.
 
While the soup simmers, make the goat cheese croutons.  Slice the goat cheese into rounds, around 6 or so.  Place the flour on one plate, the beaten egg on another, and the breadcrumbs on a third.  Heat a large skillet over medium heat and add 2 tablespoons olive oil.  Dip each goat cheese piece in flour, then in egg, then in breadcrumbs.  Place it in the hot oil and cook for about 1 minute per side until it’s golden and crispy.  Remove with a slotted spoon and place it on a paper towel to remove excess grease.
 
In a bottle, add the flour to the half and half and shake well until it is combined.  Slowly pour it into the soup mixture while stirring.  Simmer the mixture for 5 minutes – it should thicken up.  Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.  Serve, topping the bowl with extra sun dried tomatoes, fresh corn off the cob, and a goat cheese crouton!
 
Serves 4.
 
From How Sweet Eats blog

Sweet Quick-Pickled Onions

1 large red or white onion, halved and very thinly sliced into half-moons
1 tablespoon sugar
1 tablespoon rice vinegar
1 teaspoon chile flakes
Generous amount of sea salt flakes

Combine all the ingredients in a lidded glass jar or plastic container.  Close the lid tightly, and shake vigorously for a couple of minutes until the onion slices soften, then serve.  Keep refrigerated for up to 2 days in a sealed container.

From Bazaar by Sabrina Ghayour

Golden Buttermilk Loaf

3 cups (340 grams) unbleached all-purpose flour
1/2 cup (82 grams) semolina flour
1/4 cup (36 grams) buttermilk powder (or substitute liquid buttermilk for the buttermilk powder and the water)
2 tablespoons (25 grams) sugar
2 teaspoons (8 grams) instant yeast
1 1/4 teaspoons (8 grams) salt
3 tablespoons (43 grams) butter
1 1/4 cups (306 grams) water
 
Topping (optional):
1 large egg white
Sesame seeds
1 tablespoon (14 grams) water
 
Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and mix, then knead — by hand, mixer or bread machine — to form a smooth, soft dough, adding additional water or flour as necessary, about 8 minutes.
 
Allow the dough to rise, covered, until almost doubled, about 1 1/2 hours.
 
Turn the dough out onto a greased surface, gently deflate it, and shape it into an 8 1/2" log.
 
Place the log in a lightly greased 9" x 5" pan, cover the pan, and allow the loaf to rise for 45 minutes, until it's just crowned over the top of the pan.
 
To make the topping, whisk egg white with water.
 
Brush the top of the loaf with lightly beaten egg white, and sprinkle with sesame seeds.
 
Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until it's golden brown and its internal temperature registers 190°F or above on an instant-read thermometer.
 
Remove it from the oven, cool it in the pan for 10 minutes, then turn it out of the pan and cool completely for easiest slicing.
 
Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months.
 
Makes one 9" x 5" loaf.
 
From King Arthur Flour