Oh, boy, recipes two weeks in a row, we might be starting something here.
I spent the afternoon taking care of some fresh veggies that had been sitting on my counter all week. I love this time of year, when the garden provides harvest every morning. But it is difficult to keep up. Today I fire-roasted tomatoes, pureed and froze for soups and sauces this winter. I also did refrigerator jalapeno pickles to use up a few of the many jalapenos.
Tonight’s menu takes advantage of all the garden-fresh ingredients available now. I really like this one because it’s a quick skillet taste treat that elevates a weeknight meal.
On the board tonight:
Skillet Lasagna (recipe below)
Patty Squash Sauté (recipe here)
- 6 oz Mafalda (mini-lasagna noodles) or bowtie pasta
- 1 lb lean ground beef****
- ½ onion, chopped
- ½ green pepper chopped
- 1 tsp basil, crushed
- 1 tsp oregano, crushed
- 1 tsp crushed garlic
- salt & pepper to taste
- 1 carrot, diced
- 15 oz can tomato sauce (or 1 lb fresh tomatoes, chopped or pureed)
- 6 oz can tomato paste
- 4 oz ricotta cheese
- 1 cup fresh spinach leaves, chopped
- 4 oz mozzarella cheese, shredded
- 2 oz grated parmesan
In saucepan, cook pasta according to package directions, cooking to al dente (slightly chewy), drain well. Meanwhile, in skillet brown beef, onion & pepper. Add spices, garlic, carrot and sauté for 1 minute. Add sauce, paste, stirring well into meat mixture. Add pasta, stirring gently to mix.
Mix together ricotta and spinach, spoon evenly into the mixture (do not stir in, you want to create little cheese balls), top with mozzarella, cover and let simmer on low until mozzarella is completely melted.
Serve with parmesan.
Just a note, this menu and recipes are from my Summer into Fall Cookbook.
That’s if for this week. If I get a chance to upload the roasted tomato photos this weekend, I’ll post them here. What’s on your plate this weekend?
Hit to comments to share your recipes.
Otherwise, open thread.
****ETA: Thanks to Ohio Mom for reminding me I was going to say, you can easily omit the beef. I have substituted zucchini and or mushrooms and left the meat out entirely. It’s a great vegetarian dish.