No-Noodle Zucchini Lasagna. By food contributor Whitney of Eat Sleep Cuddle.
Read more about my talented group of contributors right here. Lasagna was always a family favorite of ours growing up, and my husband & I both fell in love with this version of my Mom’s recipe that I made last week, using zucchini instead of lasagna noodles! It is the perfect summer-to-fall transition meal, especially for those of you lucky enough to still have some fresh zucchini from your garden! P.S. Don’t forget to save some lasagna to have for leftovers…tastes even better with age. Note: Don’t fill your baking dish too high with the layers. Eggplant Gratin with Herbs and Creme Fraiche «
Late-summer crops are always full of memories.
Perhaps because I spent so much of my childhood summers in Louisiana with my grandparents, or perhaps just because summer cooking took over my grandmother’s life and filled her house with the steamy scents of roasting okra and frying catfish, or perhaps because summer afternoons were spent among endless jars of pickled okra, tomatoes, and peach preserves. These are the taste memories that are strongest for me, and summer is the time I most often remember that I am a Southern girl, one who grew up on the sandy soil of Southwest Louisiana. Not long ago, I discovered the lush and deeply evocative writing of Edna Lewis.
Her classic, The Taste of Country Cooking, is a gorgeously written history (in the guise of a cookbook) of a vanished time and place. Read Edna Lewis and remember that summer is a season to be celebrated too. Eggplant Gratin with Herbs and Creme Fraiche 2 medium to large eggplant, sliced 1/2″ thick salt & pepper olive oil. Herbed summer squash and potato torte. This poor things isn’t going to be winning any beauty pageants, and especially not in the rushed, omg-it’s-10p.m., why-aren’t-you-ready-yet way I cooked it, but this torte should not be underestimated.
It’s some delicious stuff. Though this is far from the most pitiful offender on the cooking backlog list, I still won’t admit how many weeks ago I made this. However, I do remember that I had a hankering for potatoes that week, and not just any potatoes, but yukon golds. As Alex always says, my cravings come with very specific instructions. But summer doesn’t seem the right time our typical preparation–chunked and roasted until brown with salt, pepper and olive oil–and this torte, cut with yellow summer squash is lighter and perfect, especially served right from the oven with a green or tomato salad. If you’re like me, you’re probably going to look at the recipe and think, doesn’t that sound a little bland? Herbed Summer Squash and Potato Torte Adapted from Bon Appetit, June 2001. Recipe for Easy Cheesy Zucchini Bake. When I noticed how many people are visiting my round-up of 20 Zucchini Recipes I knew it was time to share this fantastic new zucchini recipe called Easy Cheesy Zucchini Bake, recommended by my sister Pam.
She found the recipe in Penzeys Back to School 2011 Catalog , where it was submitted by Karen Niessing. Pam changed the recipe a little and then I changed it a tiny bit more, and we were both impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a dish that's so delicious. I could make an entire meal of this, but it would also be perfect as a zucchini side dish, and Pam told me she ate some of her leftovers for breakfast one day. If you have zucchini from your garden or the farmers market, you must try this! This was my latest picking of zucchini and straightneck squash, and I used the four in the front in this recipe.
The recipe called for dried basil. Instructions: Preheat oven to 350F/180C. Baked Avocado Salsa. It’s that time of year again! It’s time to think about cancer-fighting foods. After making the decision last year to host Cooking to Combat Cancer as long as I have Mele Cotte, I am actually a little later getting this event out than in past years. Being in Denver last week threw me off a bit, but better late than never, right? Even if I am the only one participating, it is important to me to host this event every spring. Why? So, for the 2012 round up, will you help me put together another fantastic compilation of foods?