Zucchini Lasagna

A lasagna recipe straight from Italy through Instagram’s @cotto_al_dente also at linktr.ee/cotto_al_dente

INGREDIENTS:

• 8 oz ricotta

• 2 zucchini

• 2 tablespoons of parmesan

• 1 cup of broccoli 

• ¼ cup of mozzarella 

• Nutmeg to taste

• Salt to taste.

INSTRUCTIONS:

1. Cut the zucchini with the mandolin very thinly (just over 1 mm thick).

2. Boil broccoli until soft enough to mash with a fork. 

3. Place broccoli, ricotta, nutmeg, salt and parmesan in a bowl. Mash and mix everything well. 

4. Start assembling the lasagna by placing the cut zucchini slices on the bottom, overlapping them slightly. Place half of the ricotta mixture and the grated mozzarella on top. Cover with another layer of zucchini. Place the remaining ricotta and broccoli mixture on top, and more mozzarella. Cook in the oven at 365ºF for about 38-40 minutes.

Enjoy!

Strawberry Pie

Try this unbeatable strawberry pie recipe from Peggy Curry @currygirlskitchen (Thanks for sharing, Peggy!)

INGREDIENTS

• 1 crust-worth of pie dough

• 3 16 oz. containers of fresh strawberries (about 8 cups of whole berries)

• 1 cup organic cane sugar

• 3 Tbsp. arrowroot powder or organic cornstarch

• 1/4 cup water

• Juice of 1/2 a lemon

• Sprinkle of cinnamon

• Sprinkle of organic cane sugar

INSTRUCTIONS

1. Preheat oven to 350°. Roll out pie dough over a deep dish pie plate. Bake for 20-25 min.

2. While the crust is baking, prepare the strawberries. Wash, core, and dry very well.

3. To make a glaze, separate 1 cup of strawberries and mash in a small bowl.

4. In a small pot, on medium low heat, begin cooking the mashed berries with sugar.

5. As the strawberries are cooking down, mix arrowroot and 1/4 cup of water in a small cup. Once the berries begin to bubble, add the arrowroot mixture to the pot.

6. Continue cooking on medium low heat, whisking until the berry sauce becomes thick. Give it time, it will.

7. Once the glaze has thickened, add the lemon juice and set aside.

8. Now assemble the pie. First, add a sprinkling of sugar and cinnamon to the bottom of a baked and cooled pie shell.

9. Then, arrange the remaining whole strawberries in the pie. Slowly work up from the base to create a strawberry pyramid. Some berries will need to be halved to fit in the gaps. It's a fun strawberry puzzle!

10. Finally, coat the pyramid with the strawberry glaze.

11. Chill in the fridge for at least 30 minutes to allow for the glaze to set. Then you're ready to serve with whipped cream.

Enjoy and share this email to those you know who love strawberry pie!

Garlic Parmesan Kale Chips

Check out this easy recipe from jacquisaldana.com for a fun way to get delicious, nutritious super greens into your body.

INGREDIENTS:

• 1 bunch of kale (curly kale absorbs the oil and flavor best)

• Olive Oil

• Salt

• Pepper

• 2 Garlic Cloves

• Grated parmesan

INSTRUCTIONS:

1. Wash, dry, de-stem (optional), and chop one bunch of kale

2. Place on a baking sheet. Make sure it is fully dry!

3. Drizzle about 3-4 tbs of olive oil.

4. Sprinkle 1 tsp salt and 1/2 tsp pepper.

5. Grate two garlic cloves on top.

6. Sprinkle two handfuls of grated Parmesan cheese.

7. Bake at 400 for 15-20 minutes or until golden and crisp. Let them fully cook before enjoying!

Corned Beef and Cabbage

This St. Patrick’s Day try CORNED BEEF & CABBAGE for an easy Instant Pot or Slow Cooker meal!

INGREDIENTS

• 3 lbs corned beef brisket with seasoning packet

• 3 cups beef broth or bone broth

• 1 yellow onion peeled and sliced

• 2 tbsp minced garlic

• 8 red potatoes quartered

• 1 bunch of carrots peeled and cut into 2” pieces

• 1 head of cabbage stem cut off and cut into wedges

INSTRUCTIONS

1. Rinse corned beef under cold water. This removes the excess salt and brine.

2. Place your trivet inside the Instant Pot. Lay beef on top of trivet and sprinkle with seasoning packet. Sprinkle with minced garlic and lay sliced onion on top. Pour the beef broth on top.

3. Seal Instant Pot and cook on High pressure for 90 minutes. When done, quick release the pressure (turning the valve to release pressure as soon as cooking time is done).

4. Remove beef and set aside. Cover with foil until you are ready to slice it. Remove Instant Pot trivet.

5. Add sliced potatoes, carrots, and cabbage wedges into the Instant Pot and broth. Seal Instant Pot and cook on High for 3 minutes. Quick release and remove from broth. Broth can be removed and stored for a future soup.

6. Slice corned beef against the grain into thin slices. Serve with cabbage wedges, carrots, and potatoes.

Slow Cooker - Place carrots, potatoes and onion in the bottom of a large slow cooker. After rinsing beef, lay it on top of the vegetables. Sprinkle it with seasoning and top with garlic and onion. Pour beef broth over all. Cook on high for 5 hours or low for 8 hours. Add cabbage wedges during the last hour if cooking on high, or last 2 hours if cooking on low.

For more go to Whole30.

Fennel and Apple Salad 

This recipe will make you love fennel!

INGREDIENTS

• 1 large fennel bulb, thinly sliced

• 2 apples, thinly sliced (use a crisp variety like Granny Smith or Honeycrisp)

• 1/4 cup fresh parsley leaves, chopped

• 1/4 cup walnuts, chopped (optional, for added crunch)

• 2 tablespoons apple cider vinegar

• 2 tablespoons extra virgin olive oil

• Juice of 1 lemon

• 1 teaspoon honey or maple syrup (optional, for sweetness)

• Salt and pepper to taste

• Optional: shaved Parmesan cheese for garnish

INSTRUCTIONS

1. Trim the tops and bottoms of the fennel bulb. Remove any tough outer layers if necessary. Cut the bulb in half lengthwise and remove the core. Thinly slice the fennel using a sharp knife or mandoline slicer.

2. Core the apples and thinly slice them. You can leave the skin on for added texture and color, or peel them if you prefer.

3. Chop the fresh parsley leaves.

4. If using walnuts, chop them into smaller pieces.

5. In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, lemon juice, and honey or maple syrup (if using).

6. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference by adding more honey or lemon juice if needed.

7. In a large mixing bowl, combine the sliced fennel, sliced apples, chopped parsley, and walnuts (if using).

8. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.

9. Transfer the salad to a serving platter or individual plates.

10. If desired, garnish with shaved Parmesan cheese for an extra layer of flavor.

11. Serve immediately as a refreshing side dish or light lunch.

Enjoy!

Check out this EASY, yet absolutely DELICIOUS, method for preparing zucchini or summer squash from IG's @detroit75kitchen.
 

INSTRUCTIONS:

• Wash and trim the ends off of your zucchini. 

• Cut it in half, lengthwise.

• Score it diagonally in both directions. 

• Heat your pan to medium heat, and pour in some good olive oil and some fresh smashed garlic. 

• Lay your zucchini score-side down, and let it caramelize for a few minutes. Don’t touch it. 

• Once that face is nice and golden, flip it over, add a pad of butter, and a squeeze of fresh lemon juice. 

• Baste your zucchini for a minute or two, and carefully place it in a pan and pour the garlic and olive oil over it. 

Give it a try and let us know how it turns out.