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

"World's Greatest Vegetable Broth" (It's Pretty Good...)

8 ounces celery root, scrubbed or peeled and cut into 1-inch pieces
1 pound sweet onions, coarsely chopped
8 ounces carrots, cut into 1-inch pieces
8 ounces tomatoes, cored, halved
8 ounces green bell pepper, cut into 1-inch pieces
1 head garlic
1 tablespoon olive oil
6 whole cloves
1 bay leaf
12 whole black peppercorns
Whole coriander seeds, green cardamom pods, star anise, cinnamon stick, roasted cumin seeds as desired
2 quarts water
 
Heat oven to 450 degrees F.
 
Toss celery root, onion, carrots, tomatoes, and bell peppers with olive oil.  Place vegetables in a roasting pan.  Slice top off the head of garlic and pour a little olive oil over the exposed cloves.  Add garlic to roasting pan, and place pan in oven.  Stir the vegetables every 15 minutes.  Cook until all of the vegetables have browned and the onions start to caramelize, 30 to 45 minutes.
 
Put the browned vegetables, some or all of the roasted garlic cloves, cloves, bay leaf, peppercorns, other spices as desired, and water, into a large stock pot.  Bring to a full boil.  Reduce heat to simmer.  Cook uncovered until liquid is reduced by half.
 
Pour the broth through a strainer, catching the broth in a large bowl or pot.
 
Makes 1 quart.  Can be frozen for later use.
 
From AllRecipes, with changes

Freeform Chicken Meatballs with Carrots and Yogurt Sauce

1 1/2 pounds small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise
1/2 teaspoon crushed red pepper flakes
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 1/4 teaspoons kosher salt, divided
1 pound ground chicken or ground turkey
6 scallions, white and pale-green parts finely chopped
1 large egg, beaten to blend
2 tablespoons plain breadcrumbs
3 teaspoons finely grated lemon zest
2 teaspoons garam masala
1 cup plain Greek-style yogurt, preferably full-fat
2 tablespoons fresh lemon juice, plus more for serving
2 cups baby arugula or watercress
Flaky sea salt
 
Arrange racks in upper and lower thirds of oven; heat to 425°F.
 
Toss carrots, red pepper flakes, 2 tablespoons oil, and 1/2 teaspoon kosher salt on a rimmed baking sheet.  Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20–25 minutes.
 
Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 tablespoons oil, and 1 1/2 teaspoon kosher salt in a large bowl until just combined.
 
Rub another rimmed baking sheet with 1 tablespoon oil.  Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet.  Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15–20 minutes.
 
Meanwhile, whisk yogurt, 2 tablespoons lemon juice, and remaining 1/4 teaspoon kosher salt in a small bowl.  Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.  Transfer carrots to baking sheet with meatballs and toss to combine.  Arrange over yogurt sauce, then top with arugula.  Drizzle with oil and lemon juice; season with sea salt.
 
Serves 4.
 
From Epicurious

Potato, Parmesan, and Caramelized Onion Galette

For the dough:
1 stick cold unsalted butter
1 1/3 cups flour
1/4 teaspoon salt
1 pinch sugar
1/4 cup grated Parmesan
1/3 cup ice water (only add as much as needed)
 
For the caramelized onions:
2 tablespoons olive oil
1 white onion, thinly sliced
1/4 teaspoon sugar
1 pinch salt, or to taste
3 cloves garlic, minced
1/3 cup dry white wine
1 tablespoon chopped sage
 
For the filling:
Caramelized onions (above)
1 pound Yukon Gold potatoes, sliced thin
1 teaspoon salt, and pepper to taste
1 1/4 cups grated Parmesan or Asiago
5 sprigs thyme, leaves removed from stems
3 tablespoons butter, melted
Zest from one small lemon
1 egg, beaten
 
Make the dough:
(Can be made ahead and refrigerated for a day or two.)

Grate the butter into a small bowl and place in the freezer for about 8 to 10 minutes. In a large bowl, mix flour, salt, sugar, and cheese. When the butter is nice and cold, incorporate it into the flour mixture using a pastry cutter, your fingers, or a food processor. When the mixture begins to clump together, slowly add water, only adding as much as needed to form a ball – start with 1/4 cup and increase as you mix. You don’t want a wet dough. On a floured surface, shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before using.
 
Caramelize the onions:
Heat olive oil in a medium saucepan over medium heat. Add onions and stir frequently so they brown but not burn – adjust the heat as necessary. After about 20 minutes, add sugar and season with a bit of salt. Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes or longer. Don’t wander away and leave them unattended, as they can stick and burn. When the onions have acquired a nice deep golden tan, add in the garlic and cook, stirring, for a few more minutes.  Then add wine and sage and cook for about 2 to 3 minutes, until the liquid has evaporated. Set onions aside to cool before assembling the galette.
 
Assemble the galette:
Heat oven to 400°F.
 
Lay out a large sheet of parchment paper on your work surface. Remove dough from refrigerator and, with a lightly floured rolling pin, roll out dough into a somewhat round shape, about 1/8 inch thick. Place about half of the onions in the center of the dough, followed by half of the potato slices. Leave about a 1 1/2- to 2-inch border. Lightly season with salt and pepper and top with half of the cheese and thyme. Drizzle with half of the butter. Follow with the rest of the potatoes, more salt and pepper, the remaining onions, cheese and thyme, and lemon zest. Fold the edges of the dough over, brush with egg wash, and bake for about 45 to 50 minutes, until golden brown. Let cool for about 5 to 10 minutes before serving.

From Epicurious