February 1

Sion House Farm:

  • Hydroponic basil
  • Hydroponic red salanova lettuce

Local Food Hub:

  • Kabocha squash (Singing Earth Produce--Augusta County)

Albert's Organics:

  • Heirloom navel oranges (Twin Girl Farms--California)

Manakintowne:

  • Baby leeks

Tricycle Gardens:

  • Arugula
  • Red russian kale

 

From Martha Stewart Living; modified for arugula/basil

 

Squash Lasagna with Arugula and Basil*

Serves 12

*For a gluten-free option, cut kabocha squash in half, remove seeds and thinly slice lengthwise with a sharp knife or mandolin and use in replacement of lasagna noodles when layering. 

 

Ingredients:

 

1 small kabocha squash (3 1/4 pounds), quartered, seeded, peeled, and cut into 1/2-inch wedges

3 tablespoons unsalted butter, cut into small pieces

Coarse salt and freshly ground pepper

 

BECHAMEL:

4 tablespoons unsalted butter

1 small onion, minced (1/2 cup)

Pinch of freshly grated nutmeg

Coarse salt

1 tablespoon Dijon mustard

1/4 cup dry white wine, such as Sauvignon Blanc

1/3 cup all-purpose flour (try rice or coconut flour for a gluten-free option!)

4 cups whole milk, plus more if necessary

FILLING:

1 1/2 cups fresh ricotta

2 cups coarsely grated Gruyere (10 ounces)

2/3 cup finely grated Parmesan (1 1/2 ounces)

Coarse salt and freshly ground pepper

Pinch of freshly grated nutmeg

1 large egg

LASAGNA:

1 pound lasagna noodles (12 sheets) 

Coarse salt

Extra-virgin olive oil, for baking sheet

10 oz coarsely chopped arugula/basil mixture; lightly sauteed until just wilted  (substitute with Red Russian kale for a heartier lasagna! Adjust cooking time accordingly.) 

 

 

Directions:

Squash: Preheat oven to 400 degrees. Arrange squash in a single layer on 2 rimmed baking sheets. Dot with butter and season with salt and pepper. Roast 5 minutes. Flip squash, coating in butter, and roast 10 minutes more. Flip again and roast until tender, about 2 minutes more. Remove from oven. Reduce oven temperature to 375 degrees.

Bechamel: Meanwhile, melt butter in a medium saucepan over medium-high. Add onion, nutmeg, and 2 teaspoons salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in mustard, then wine. Boil 1 minute. Stir in flour and cook, stirring constantly, 30 seconds. Gradually whisk in milk and bring to a boil, whisking constantly. Reduce to a simmer; cook 3 minutes. (You should have 4 cups; add more milk if necessary.)

Filling: Stir together ricotta, 1 1/2 cups Gruyere, and Parmesan. Season with salt, pepper, and nutmeg. Stir in egg.

Lasagna: Cook noodles in a large pot of generously salted boiling water, gently stirring occasionally, until almost al dente, about 6 minutes (or according to package instructions). Drain. Rinse under cold water and lay noodles flat on a lightly oiled baking sheet to drain. (Do not let them touch.)

Spread 1 cup bechamel in the bottom of a 9-by-13-inch baking dish. Arrange 4 noodles on top. Dot with one-third of filling. Top with half of squash, then arugula/basil. Spread 1 cup bechamel over arugula/basil. Top with 4 more noodles, one-third of filling, remaining squash, 1 cup bechamel, and layer of remaining 4 noodles. Finish with remaining filling and bechamel. Sprinkle with remaining 1/2 cup Gruyere.

 

Cover lasagna with parchment-lined foil and bake until heated through and bubbling at edges, 35 to 40 minutes. Turn oven to broil, remove foil, and broil until golden brown in spots and bubbling, 2 to 5 minutes. Let cool 20 minutes before serving.

 

From Cooking with the New York Times

 

Bulgur and Kale Casserole

Serves 6 to 8

Ingredients:

 

FOR THE TOMATO SAUCE:

1 tablespoon extra virgin olive oil

1 small or 1/2 medium onion, chopped

2 to 4 garlic cloves (to taste)

2 pounds fresh tomatoes, quartered if you have a food mill, peeled, seeded and chopped if you don’t, or 1 28-ounce can chopped tomatoes, with juice, or crushed tomatoes in purée

 Salt

 freshly ground pepper

½ teaspoon sugar

¼ teaspoon ground cinnamon

½ teaspoon sweet paprika

¼ teaspoon ground allspice

 

FOR THE GRATIN:

Kale stemmed and washed

1 tablespoon extra virgin olive oil

1 garlic clove, minced

 Salt

 freshly ground pepper

1 cup coarse bulgur, cooked (Substitute for rice, farro, or quinoa, if bulgur unavailable)

¼ cup finely chopped fresh dill

2 ounces approximately 1/2 cup freshly grated Parmesan

3 eggs

1 cup thick plain low-fat yogurt

 Salt to taste

 pepper to taste

 paprika to taste

 

 

Directions:

Make the tomato sauce. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30  minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, put through a food mill or pulse in a food processor fitted with the steel blade. Set aside.

Meanwhile, blanch the kale in salted boiling water for 4 minutes or steam for 5 to 8 minutes, until tender. Rinse with cold water and squeeze dry. Chop fine (you can do this by pulsing in a food processor fitted with the steel blade.)

Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. When it begins to smell fragrant, in about 30 seconds, stir in the chopped kale. Toss together and season to taste with salt and freshly ground pepper. Stir in the bulgur and dill, combine well and remove from the heat.

Preheat the oven to 350 degrees Fahrenheit. Oil a 3-quart baking or gratin dish. Spoon a small amount of tomato sauce on the bottom of the dish, and spoon in the bulgur and kale. Spread in an even layer. Sprinkle 2 tablespoons of the Parmesan on top and cover with the remaining tomato sauce, spread in an even layer.

Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper, and paprika. Spoon over the tomato sauce and spread in an even layer. Sprinkle the remaining Parmesan on top. Place in the oven and bake 30 to 35 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.