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Jan 18, 2018

March 15, 2018

May 17, 2018

 


March 2012 Recipes

Recipe Archive

Winter Squash Lasagna
Serves 6

INGREDIENTS:
3 ½ cups milk
Aromatics: 1 bay leaf & 1 parsley sprig
1 large butternut squash (about 3 lbs.)
4 plump garlic cloves
20 or so sage leaves or 1 ½ Tbs. dried
½ cup parsley leaves, packed
¼ cup olive oil
1 large onion, chopped roughly
1 cup lightly toasted hazelnuts, finely chopped
Sea salt and freshly ground pepper to taste
3 ½ Tbs. butter
3 ½ Tbs. flour
1- 8 oz. package no-boil lasagna noodles
1 cup freshly grated Parmesan cheese
3 bunches of fresh raw nettles, stems removed
Pinch of hot red pepper flakes

DIRECTIONS:
1. Butter or oil a 9 x 12 inch baking dish.  Preheat the oven to 375°.  In a small pot, slowly heat the milk with the aromatics.  When it’s nearly boiling, cover, turn off the heat, and let it stand.
2. Peel the squash and chop into rough dice about ½ inch across or less.  Chop 2 of the garlic cloves with the sage and parsley.  Heat 2 Tbs. oil in a wide skillet and cook onion and squash over high heat, stirring frequently, for about 15 minutes.  Reduce heat to medium, stirring occasionally, until the squash is fairly tender and caramelized in places, about 10 minutes.  Add the garlic-herb mixture and the nuts and cook for a few minutes longer, then turn off the heat.  Season with salt and pepper to taste.
3. To process raw nettles, wear gloves when handling to avoid slight skin irritation.  Blanch in a pot of boiling, salted water (should taste like the ocean) for one minute.  Immediately drain and rinse in very cold water to stop the cooking process.  Chop roughly and add salt to taste.
4. Melt the butter in a saucepan and stir in the flour.  Reheat the milk and pour it through a strainer into the roux, whisking briskly.  Turn the heat to low and cook, stirring occasionally, until the sauce thickens and the flour is cooked, 15-20 minutes.  Season with ½ tsp salt and pepper to taste.
5. Layer the lasagna as follows:  Spread ½ cup of sauce in the baking dish and lay 3 noodles over it.  Cover with half the squash mixture, then all the nettles, 3 more noodles, more sauce, half of Parmesan, remaining squash, noodles, sauce, and top with remaining Parmesan.
6. Cover with foil, bake for 30 minutes, remove foil and continue baking until bubbly and golden, 20 minutes longer. Let stand for 10 minutes before cutting into squares.


Apple Cake
Makes a 9 x 13-inch pan, 12 squares

INGREDIENTS:
1 ½ cups vegetable oil
2 cups sugar
3 eggs
3 cups flour (we used oat flour)
1 ½ tsp. cinnamon
Optional:  1/8 tsp. cloves
                ¼ tsp. mace
1 tsp. baking soda
¾ tsp. salt
3 ¼ cups sliced apples

DIRECTIONS:
1. Butter the baking pan and preheat oven to 350°. 
2. Beat together oil, sugar, and eggs.  Stir together dry ingredients and add to wet ingredients.  Fold in apples.
3. Bake for 25-30 minutes or until top is golden brown and a toothpick inserted into the center comes out clean. Cool before cutting into squares.

Download a PDF of the March 2012 recipes.