What’s for…lunch?

Zucchini Lasagna (gluten-free)

Make your favorite ground beef or ground turkey recipe. Use a mandoline to slice the zucchini 1/8″ thick.

In a casserole dish spread some sauce on the bottom and layer the zucchini. Place some of the ground beef , then top with the mozzarella cheese ( I also added a teaspoon of Quark cheese on each layer to add a rich but guilt free creaminess) and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover.

Bake covered at 375° for 40 min, then uncovered 15 minutes.  I like a little crispiness on top, so I also broil on high for 3-5 minutes at the end. Let stand about 5 minutes before serving. Bon Appetit!

 

What’s for…Dessert?

Bread Pudding with Chocolate Covered Raisins is my new favorite and simple dessert. I decided to add chocolate covered raisins to the classic recipe and a dash of Bailey’s Irish Cream  in the fresh whipped cream to give it an indulgent flavor. Enjoy!

*click photos to enlarge

What’s for… Breakfast?

Oeuf en Cocotte is a fast and easy recipe and a perfect idea for breakfast when you have a lot people in your home.  When making other egg dishes for breakfast, the dish is assembled after the egg is cooked; if you’re trying to serve everyone at once this makes for frantic work, and usually ends in half of the dishes going cold by the time you’re done.  But because you assemble oeuf en cocotte before it’s cooked, and you can make as many cocotte at one time as you can fit in the oven, all you have to do is take it out and it’s ready to serve.

Usually when I have friends over, I buy my favorite fresh mozzarella, prosciutto and basil roll.  If I have any slices left on our charcuterie platter, my husband knows that the next day I’ll use them in his favorite oeuf en cocotte at breakfast.

I always use my Le Creuset cocottes or ramekins, but any oven-safe small dish will work fine.

Cooking Instructions:

Oven temperature: 350 F

Cooking time: 10-15 minutes

Serve with some delicious buttered toast. Bon Appétit !

What’s for… Dessert?

We had some friends over last Saturday for dinner and served these delicious ice cream sandwiches for dessert.  They were a hit, incredibly easy to make, and with the right garnish you can make a simple ice cream sandwich look really fancy.

You’ll need:

  • Pizzelle cookies ( Cuisinart pizzelle press is my favorite)
  • Nutella or any fruit jam
  • Ice cream
  • Strawberry or berries for garnish (optional)
  • Chocolate syrup for serving plate decor (also optional)

A few simple steps and here it is, an easy and DELICIOUS dessert .

What’s for… Dinner?

Asparagus and Zucchini Risotto

Ingredients:

  • one diced onion
  • one cup Arborio rice
  • 2.5 cups chicken broth
  • 2 tbs extra virgin olive oil
  • 2 tbs butter
  • 1/3 cup white wine
  • 1/2 cup grated pecorino romano (or parmigiano reggiano)
  • 1 diced zucchini ( I used pipian zucchini)
  • 1/2 cup asparagus ( steamed and blanched)
  • optional: Pinot Grigio infused salami or prosciutto di parma

Directions

1.  Heat the broth in a small saucepan on low heat.

2.  Heat another pan with the olive oil to medium low heat; add zucchini, season with salt and pepper.  After 3 minutes add onion, cook another 5 minutes.
3.  Add rice, stirring until the rice begins to look translucent around the edges (about 3 minutes).

4.  Add wine, cooking and stirring until absorbed.  Add broth 1 cup at a time, stirring until almost fully absorbed before adding an additional cup.  Continue this until you’ve used all the broth, or until the rice is tender to your liking.  We prefer risotto that’s a little more firm, if you add too much liquid it can turn into mush.

5.  Stir in asparagus, cheese, remaining butter, and remove from heat. Serve topped with more parmesan cheese.

Buon appetito!