Food photography can be bewildering at times.

When I looked through the viewfinder, the main thing I saw was this luscious, creamy goat cheese sauce covering every bite of this dish.  But strangely after uploading my photos — of course after having devoured this for lunch with a friend — the sauce is just barely visible.  What the what?!

Still.  Ttake my word for it.  You goat-cheese-lovers will go nuts over this one.

I definitely did!  This was my first time making a goat cheese sauce, and it made me regret the years of just dotting my pastas with little crumbles here and there.  This sauce is ridiculous!!!  So full of great, well-balanced flavor with just a few ingredients.  And, it only took about three minutes to whip up, making this pasta a 20-minute meal.  Yet one more reason why I will be making it again.  Stat.

Pasta with Goat Cheese, Chicken, Asparagus & Mushrooms Recipe

Ingredients:

• 1 lb. pasta of choice
• 3 Tbsp. olive oil
• 2-3 boneless, skinless chicken breasts, cut into bite-sized pieces
• salt and freshly-ground black pepper
• 1 shallot, peeled and thinly sliced
• 3 cloves garlic, minced
• 1 bunch (about 1 lb.) asparagus, ends trimmed then cut into 2″ pieces
• 16 oz (2 cartons) fresh button or baby bella mushrooms, halved
• 2 Tbsp. butter
• 2 Tbsp. flour
• 8 oz. goat cheese
• 2/3 cup grated Parmesan cheese

Method:

Prepare pasta al dente according to package instructions.  (I would add the pasta to the boiling water around the time you begin cooking the asparagus and mushrooms.)

Season the chicken with salt and freshly-ground black pepper.  Heat 2 Tbsp. olive oil over medium-high heat.  When oil is shimmering, add the chicken and cook 5-7 minutes (flipping halfway through) until the outside is lightly golden and the center is no longer pink.  Remove chicken and set aside.  Add the remaining 1 Tbsp. olive oil, and once it has heated, add the shallot.  Saute for 2 minutes, then add the asparagus and mushrooms.  Continue cooking for another 4-6 minutes, stirring occasionally.  Remove skillet from heat.

While the vegetables are cooking, heat the butter in a small saucepan over medium heat.  Add flour, and whisk quickly to combine, then let cook for 1 minute.  Add 1 cup of the pasta water, goat cheese, Parmesan cheese, and a generous pinch of salt and freshly-ground black pepper, and whisk to combine.  Cook for 1 minute, then reduce heat to low until the pasta is ready.  If the sauce is too thick, gradually add additional tablespoons of pasta water until you reach the desired consistency.

Drain the pasta once it has cooked, then immediately toss with the goat cheese sauce, chicken and vegetables.  Serve garnished with additional Parmesan cheese.

Ali’s Tip:

I imagine this sauce would also be fantastic when made with feta cheese!

I have to confess my new favorite find at the grocery store: pre-peeled garlic cloves!!!

For years, peeling garlic has been a nice stress reliever.  First, it was peeling it “by hand” with that satisfying pound of the knife to break each clove open.  Then, this crazy video went viral and gave the world an even more satisfying way to make it happen in 10 seconds (maybe a slight exaggeration).  But still, I’m pretty sure now that the ultimate stress-relieving way to “peel” garlic is by gladly transferring the little tub of freshly-peeled goodness from the shelf to my shopping cart.  Voi-LA.

I’m sure many of you have been doing this for years.  But I will still rejoice in my newfound discovery.  And enjoy it in some delicious pasta!!!

I simply roasted the garlic and some mushrooms, and then paired them with a creamy white wine and thyme sauce, all garnished of course with some freshly-shaved Parmesan.  (You may notice that nearly all of my pastas include Parmesan.  I can’t resist!!)  It ended up being amazingly delicious, and even made for some stellar leftovers.

And…I must admit it was quite nice having my hands not smell like garlic for the rest of the day.  Cheers to great meals and great shortcuts!

Creamy Roasted Garlic & Mushroom Pasta Recipe

Ingredients:

• 24 garlic cloves, peeled
• 24 oz. sliced baby portabello mushrooms (or any kind of mushrooms)
• 3 Tbsp. olive oil, divided
• kosher salt and freshly-cracked black pepper
• 1 large shallot, peeled and thinly sliced
• 1 cup dry white wine
• 1 cup chicken broth
• 3 sprigs fresh thyme
• 1 cup heavy cream (or you can just use 1/2 cup)
• 12 oz. pasta (I used farfalle)
• freshly-shaved Parmesan

Method:

Preheat oven to 375 degrees.  Bring a large pot of salted water to a boil on the stove.

Lay the garlic cloves out on a sheet of aluminum foil, and drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper.  Wrap up the edges of the aluminum foil to make an enclosed pouch, and set on the corner of a baking sheet.  Spread out the mushrooms on the rest of the baking sheet, and drizzle with an additional 1 tablespoon of olive oil, as well as another pinch of salt and pepper.  Roast for 25-30 minutes, until the mushrooms are browned and the garlic cloves are slightly golden.  Remove from oven, open garlic pouch to cool, and set aside.

Meanwhile, heat the remaining 1 tablespoon of olive oil over medium-high heat.  Once the oil is shimmering, add the shallots and cook for 4-5 minutes or until they are translucent and begin to slightly brown.  Add the wine and stir for a minute, stirring the bottom of the skillet to pick up any browned bits.  Add the chicken broth and thyme sprigs and cook for 5 minutes to reduce the sauce.  Add the roasted mushrooms, garlic, and cream and stir to combine.  Cook for an additional few minutes as sauce thickens.  Once the sauce is ready, remove the thyme sprigs.

While preparing the sauce, cook the pasta al dente in the boiling water according to package instructions.  Once it is ready and drained, add the pasta to the prepared sauce and toss to combine.  Serve immediately and garnish with Parmesan.

Ali’s Tip:

This would be wonderful with chicken or Italian sausage!

Yep.  Thought it was time that I gave this latest food blogosphere trend a try.

Like many of you, my eyebrows went up too the first time I saw the words avocado and pesto paired together.  But I happen to be a ridiculously enthusiastic fan of both.  So why not see if they really are, in the words of Jack Johnson, “better together”?!?

Part of the rage of the avocado pesto trend is that it is heralded as a 15-minute meal.  So I put some water on to boil, and then went to work blending up the pesto ingredients.  I decided to try it (as others had suggested) sans pine nuts and Parmesan, and with some extra lemon juice.  And upon my first taste-test, it was actually surprisingly pleasant!  But once the pasta was cooked and I was tossing the two together, I admit I caved and as you can see, decided to add the pine nuts and Parmesan back in on top.

Still, it was quite nice!  The avocado was definitely a different twist, but I think I liked it.  For the sake of a base recipe, I went ahead and photographed the recipe plain.  But look forward to making it again with some roasted veggies, roasted or sun-dried tomatoes, and definitely some grilled shrimp or chicken or something.  And you could definitely experiment with adding nuts or Parmesan into the pesto as well, or any of your other favorite pesto ingredients.

Cheers to new food fads!

Avocado Pesto Pasta Recipe

Ingredients:

• 1 lb. pasta or noodles (I used tagliatelle)
• 1 cup packed fresh basil, reserve some leaves for garnish
• 2 avocados, pitted and peeled
• 2 Tbsp. lemon juice
• 3-4 cloves garlic
• 1/4 cup extra-virgin olive oil
• 1 tsp. kosher salt (or more or less to taste)
• pinch of freshly ground black pepper
• optional toppings: toasted pine nuts and shaved Parmesan

Method:

Bring a large pot of salted water to a boil. Add pasta or noodles, and cook according to package directions. Drain and set aside.

Meanwhile, make the pesto by combining basil, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.

Immediately after the pasta or noodles are drained, top with the pesto and gently toss until well-coated.  Divide pasta among serving bowls and top with toasted pine nuts and shaved Parmesan.

Ali’s Tip:

You can also make this by substituting in fresh cilantro for the basil, and lime juice for the lemon juice.  I tried it and definitely liked the basil better, but many on the blogosphere seem to love the cilantro twist!

Source:

Adapted from Chef Chloe.

So, I’m pretty sure Trader Joe’s now carries about 43 varieties of chicken sausage.  Ok, maybe just 10.  But still — SO MUCH CHICKEN SAUSAGE!!!

Today felt like a good day to be a part of the fad, so I brought home some of their spicy Italian (I know – the least creative) variety and a batch of adorable little brussels sprouts to make some pasta.  Between the two of those ingredients cooking, the house already smelled amazing.  But then add in some garlic and fresh pesto, and then top the warm pasta with Parmesan cheese….and holy cow.  This impromptu little recipe is definitely going down in the books.  Easy, and très-delish!!

I’m already looking forward to the leftovers.  :)

Pesto Pasta with Chicken Sausage & Roasted Brussels Sprouts Recipe

Ingredients:

• 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
• 3 Tbsp. olive oil, divided
• 1/2 tsp. Kosher salt
• 1/2 tsp. freshly-ground black pepper
• 1 lb (16 oz.) orecchiette (or any pasta)
• 4 chicken sausage links (I used spicy Italian), sliced into 1/4″ thick coins
• 5 cloves garlic, peeled and thinly sliced
• 1/3 cup pesto
• Parmesan cheese, for serving

Method:

Preheat oven to 400 degrees F.  In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.

Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly.  Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside.  (My batch of tiny sprouts only took about 12 minutes to cook.)  Remove from oven and set aside.

Meanwhile, heat the remaining olive oil in a skillet over medium-high heat.  Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes.  Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.

Cook the pasta according to the package directions.  (I begin heating my water while preparing the brussel sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.)  Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts.  Add in some of the reserved pasta water if needed for extra moisture.

Serve warm, and sprinkle with freshly-grated Parmesan cheese.

Ali’s Tip:

This would be even better sprinkled with some toasted pine nuts!

It’s “Zucchini Week” at Gimme Some Oven!

That’s right.  Since it’s the end of the summer, and our gardens and farmers markets seem to be overflowing with zucchini, thought it would be apropos to devote a week of recipes to this green goodness.

So for the first recipe, I whipped up this delicious and healthy pasta tonight.  It’s a simple vegetable medley (zucchini, squash, mushrooms and  onions) combined with spicy sausage (I used turkey), with a light garlicky olive oil sauce.  Top it with some fresh basil and Parmesan, and it was positively divine!

Or at least, my friends raved about it.  To be honest, “Zucchini Week” decided to coincide with a massive allergy attach for Yours Truly. After sniffling for two days, my senses of smell and taste decided to abandon me literally while I was making the pasta.  Argh!  Has that happened to anyone else this allergy season!? I’m convinced that is the most annoying part of allergies for a foodie.

Anyway, this does happen to be one of my standard improvised pasta recipes, so trust me (and take my friends’ word for it!) that it’s a stellar one.  Definitely a delicious beginning to “Zucchini Week”.  (I can’t wait for the leftovers!)  Check back each day for more scrumptious recipes to come!!

Sausage & Zucchini Pasta Recipe

Ingredients:

• 3 Tbsp. olive oil, divided
• 1 zucchini, ends trimmed, sliced into 1/4″ thick rounds (or half-rounds)
• 1 yellow squash, ends trimmed, sliced into 1/4″ thick rounds (or half-rounds)
• half a large yellow onion, thinly sliced
• 1 carton (8 oz.) baby mushrooms, quartered
• 5 cloves garlic, minced
• 1/2 cup dry white wine
• 4 links spicy hot turkey sausage (or sweet, if you prefer)
• salt and freshly ground black pepper
• 12 oz. whole wheat penne pasta
• 1/4 cup fresh basil, chopped
• grated Parmesan cheese
• optional additions: cherry or grape tomatoes, sun-dried tomatoes, quartered artichokes, roasted red peppers, toasted pine nuts

Method:

Bring a large pot of water to a boil.  Cook pasta according to package instructions.

Meanwhile, place a large skillet or grill pan over medium high heat. Add 1 tablespoon olive oil, then add sausage and cook for about 3 to 4 minutes (breaking it up as you go) until browned. Remove sausage with a slotted spoon and place aside in a bowl, then return the skillet to the stove.  Add an extra tablespoon of oil, then add the onion and cook for 2 minutes.  Then add in zucchini, squash, mushrooms and garlic.  Continue cooking for 4-5 minutes, stirring occasionally, until vegetables are cooked.  Add in white wine and stir the bottom of the pan to deglaze.  Stir the sausage back in, cooking and stirring for 2 more minutes.

Reserve 1/4 cup pasta water, and then drain pasta and add it to skillet along with the fresh basil and a final tablespoon of olive oil. Stir and cook for about a minute before serving, adding in the extra pasta water if needed for moisture.  Top with grated Parmesan cheese and serve.

Ali’s Tip:

Feel free to substitute in your favorite type and flavoring of sausage.  Or this would also be delicious with seasoned chicken or shrimp.

Confession time.

We all know the basics of how to measure ingredients.  For example, how you’re never supposed to crack your eggs directly into your batter (in case there’s a bad one)?  Or how you should always pour vanilla into your measuring spoons away from (instead of above) your mixing bowl?  Or how you should never, ever, ever measure out a teaspoon of crushed red pepper flakes just inches above a simmering sauce?!?

Yep.  Pretty sure I took a shortcut.  And pretty sure that, thanks to a faulty lid, pretty much the entire jar of crushed red pepper poured out like an avalanche in my diavolo sauce. (“The Devil’s Shrimp” indeed…)  I was so shocked I just stood and stared at it for a minute.  But then reality kicked in and I sprang into action, and by some miracle was actually able to remove most of the extraneous crushed red peppers and salvage the sauce.

Surprisingly, it ended up being super delicious!  But just to doublecheck ingredient amounts, I happily made it again a week later.  And once again, absolutely loved it.  For anyone who has never had “shrimp fra diavolo”, it is a shrimp dish with a simple garlicky tomato sauce, accented by a little extra crushed red pepper.  I wouldn’t say it’s really “spicy”, but it does pack a little bit of subtle heat near the end of each bite.  I served mine over pasta, with some extra Parmesan, basil, and parsley for garnish.  Definitely an easy, crowd-pleasing dish .

I would just highly recommend measuring your crushed red pepper away from the sauce… :)

Shrimp Fra Diavolo with Pasta Recipe

Ingredients:

• 1 lb. pasta (I used mostaccioli)
• 1 lb. large uncooked shrimp, peeled and deveined
• 4 Tbsp. olive oil
• 5 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 cup dry white wine
• 1 (28 oz.) can crushed tomatoes
• 1 tsp. crushed red pepper flakes
• 1/4 tsp. dried oregano
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh basil, chopped
• grated Parmesan cheese

Method:

Heat 3 Tbsp. oil in a large skillet over medium-high heat.  Season shrimp with salt and pepper, then add to the skillet.  Saute for one minute, then flip shrimp and saute until the shrimp is cooked and no longer translucent.  Transfer shrimp to a separate plate.

Add the onions and an additional 1 Tbsp. oil to the skillet and saute for another 5 minutes, or until translucent.  Add garlic and saute for one minute.  Add wine, and deglaze pan for one minute.  Then add tomatoes, crushed red pepper, and oregano.  Reduce heat to medium-low, and let sauce simmer and reduce for 10-15 minutes until it is your desired thickness.  Then return shrimp to the sauce, and stir to coat.

Meanwhile, bring a large pot of water to boil, and cook pasta according to package instructions.  Drain the pasta, then toss with the sauce and shrimp.  Garnish with chopped parsley, basil and/or Parmesan cheese.

Ali’s Tip:

This classic dish is also often made with lobster.  But if you wanted to break the mold, I’m sure it would also be great with grilled chicken.  :)

A few weeks ago, I asked the guys at work if they had any suggestions for a new blog recipe.  Without missing a beat, my coworker, Kevin, insisted that I must try their family’s famous pesto pasta dish.  He claimed it was his absolute “favorite”, and that it always disappeared pretty much instantly whenever it was made.

Of course, being the carb-loving girl that I am, I’m never one to turn down pasta — especially when pesto is involved.  So after he emailed me the recipe, I rounded up the ingredients and gave it a go!  Although, I did make one last-minute change at the grocery store, nixing the bell peppers the recipe called for (I’m weird – not a big fan of peppers in pasta), and instead decided to throw in some fresh baby arugula.  (But if you’re a pepper fan, Kevin says that they are amazing!)  :)

Well, for any of you who might be doubtful (like I admittedly was) that this simple list of ingredients could yield such a home run….doubt no more.  This pasta is AMAZING!  For whatever reason, the ingredient combination totally just worked. The pesto of course gave everything a base of great flavor, but the asparagus, sun-dried tomatoes, and arugula combination sent this over the top.  Oh so tasty.  (Seriously, I’m not usually one to get excited about leftovers, but actually stretched this batch for 4 meals!!)  The fun thing is that this recipe also transitions perfectly into being a cold pasta salad.

So if you’re looking for a super-flavorful, super-delicious new pasta recipe, I highly recommend giving this one a try!  Thanks, Kevin and Tracy!

Pesto Pasta with Chicken, Asparagus & Arugula Recipe

Ingredients:

• 1 lb. pasta of your choice (I used campanelle)
• 1 jar of sundried tomatoes, drained (reserve 2 Tbsp. oil)
• 1 bunch asparagus, ends trimmed and cut into 2″ pieces
• 2-3 boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
• 1/2 cup basil pesto, homemade or storebought
• 2-3 cups baby arugula
• freshly-grated or shaved Parmesan

Method:

Bring a large pot three-fourths full of salted water to a boil.  Then add the pasta, and cook until al dente, according to package directions.

Meanwhile, in a large skillet, heat 2 Tbsp. of the oil from the jar of sundried tomatoes (or you can use plain olive oil) over medium heat.  When the oil is shimmering, add the asparagus and sprinkle with freshly-ground black pepper.  Cook for 2 minutes.  Then add in the (now drained) sundried tomatoes, and continue cooking for another 4-5 minutes, or until asparagus are done.  Then remove from heat.

When pasta is done, drain the excess water from the pot.  Then add in the asparagus/tomatoes, pesto, chicken, arugula, and pesto, and toss until well-combined.  Sprinkle with shaved or grated Parmesan.

Either serve warm, or refrigerate and serve cold.

Ali’s Tip:

This would be even better with some toasted pine nuts thrown in.  Yum!

Ok, I think this recipe wins the award for the most vivid (as in – super-bright, colorful, almost neon!) pasta dish I’ve ever made!

But made with a jar of roasted red bell peppers, carrots (yes, they’re snuck in there), and a mix of great herbs and garlic — this is also a simple sauce you won’t want to miss!  I recently stumbled upon a fabulous deal on jarred roasted red peppers (see tip below – great for wintertime!), and have had a blast lately using them on all sorts of yummy dishes.  So when I saw this recipe from Vegetarian Times, calling for one jar and very minimal prep, I didn’t hesitate to pull out my blender (yes) and give it a try.

As far as I can remember, this was my first time making a roasted red pepper sauce that wasn’t tomato- or cream-based.  Rather, you just saute the veggies, mix in the other ingredients and just combine it all in a blender.  And voila — easy, flavorful, and super-delicious sauce is yours to try!  I put it over pasta, but am already thinking about trying it with grilled chicken or other veggies next time.  If you like a little heat in your sauce, this is also a great one to add some extra cayenne to…if you like.

So go find a jar of roasted red peppers (or if you have fresh peppers nearby, earn an extra gold star and roast them yourself), and give this one a try!

Pasta with Roasted Red Pepper Sauce
(Adapted from Vegetarian Times)

Ingredients:

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 cup jarred roasted red bell peppers, rinsed drained and sliced
• 1/2 medium onion, finely chopped (about 1/2 cup)
• 1 large carrot, finely diced (about 1/2 cup)
• 8 oz. dry fusilli pasta (or any other pasta shape)
• 1/4 tsp. cayenne pepper
• 1/4 tsp. dried oregano
• 1/4 tsp. salt
• grated parmesan cheese
• toasted pine nuts, for garnish (optional)

Method:

Heat oil in saucepan over medium-high heat.  Add garlic and saute for 1 minute.  Then add roasted pepper, onion and carrot; saute 5 minutes, or until onion begins to brown.  Add 3/4 cup water, cayenne, oregano, and salt.  Then stir, cover and reduce heat to medium-low.  Simmer 20 minutes.

Meawhile, cook pasta in pot of boiling salted water according to package directions.

Remove roasted pepper mixture from heat, and puree in blender until smooth.  Season with salt and pepper to taste.

Drain pasta, and return to pot.  Stir in red pepper sauce, and garnish with parmesan cheese and toasted pine nuts if desired.  Serve immediately.

Ali’s Tip:

Believe it or not, Dollar Tree actually sells really delicious jars of roasted red bell peppers for $1!  If you have one of those stores nearby, it’s totally worth checking out.  I was skeptical, but they taste great!

‘Tis the season once again to make the transition from the yellow and zucchini squash of summer….to the rich, sweet squash of fall.  Of course, my favorite of those is the beautiful butternut.  They were in abundance this week at our market (see the photo below!), so I happily brought a few home.  They look so cute sitting on the counter…and even more delicious cooked up!

Some of you may remember me posting (and raving) about my take on Whole Food’s “butternut crab bisque” last season.  But instead of beginning the season with another soup, decided that my first butternut recipe this season would a recipe I had bookmarked to try — “roasted butternut and bacon pasta”.  I mean, really, with a title like that — who can resist?  Throw in some sage, pine nuts, fresh parmesan, and a little extra butter, and OH MY WORD.

Delish.

The sweet+salty+smoky flavors come together beautifully.  And aside from the bacon (see the tip below for subbing in turkey bacon), it’s pretty healthy!  AND…I must point out that the gorgeous warm colors make this a perfect autumn meal.  Definitely a delightful way to begin butternut season!

Roasted Butternut & Bacon Pasta
(Adapted from Williams Sonoma via Project Foodie)

Ingredients:

• 1 butternut squash, about 1½ lb (750 g), halved, seeded, peeled, and cut into bite-sized cubes
• 1 yellow onion, diced
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• kosher salt and freshly ground pepper
• ½ lb (250 g) orecchiette, penne, or fusilli
• 5 slices thick-cut apple wood-smoked bacon, chopped
• 2 tablespoons chopped fresh sage
• ¼ cup (1½ oz/45 g) pine nuts, lightly toasted
• ½ cup (2 oz/60 g) grated Parmesan

Method:

Preheat the oven to 400°F (200°C). On a rimmed baking sheet, toss together the squash, onion, and oil, then spread it in a single layer. Cut 1 tablespoon of the butter into bits and dot the squash evenly. Season with salt and pepper.  Roast, rotating the pan front to back about halfway through cooking, until the squash and onion are golden and tender, about 45 minutes.

Bring a large pot three-fourths full of salted water to a boil, add the pasta, and cook until al dente, according to package directions. Drain, reserving 1 cup (8 fl oz/250 ml) of the cooking water. Cover the pasta to keep it hot.  While the pasta is cooking, heat a large sauté pan over medium heat. Add the bacon and sauté until most of its fat is rendered and the bacon is crisp on the edges but still chewy at the center, about 4-5 minutes. Pour off all but 1 tablespoon fat and return the pan to medium-high heat. Add the sage and sauté for 30 seconds. Add the squash and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the pine nuts.

Add the hot pasta, the remaining 2 tablespoons butter, and ¼ cup (2 fl oz/60 ml) of the hot pasta water and stir to combine. If the pasta seems dry, stir in a little more pasta water. Season to taste with salt and pepper. Transfer to a warmed serving dish and sprinkle the cheese over the top. Serve right away.

Ali’s Tip:

If you’d like to substitute in turkey bacon in place of regular, go for it!  You may just need to add in an extra tablespoon of butter for sauteing the sage and veggies.

***Click here to enter this week’s giveaway for custom eco-friendly grocery bags!  Giveaway ends September 6, 11:59pm.***

We’ve had mixed results with our garden this year.  Thanks to a few weeks of some blazing summer heat (which scorched a few plants), and one of our trees that randomly decided to grow like crazy directly over the garden (blocking the sun over a third of the bed)…we didn’t get quite the harvest we expected.  But we definitely had tremendous success in one area — tomatoes!

Actually, all of our tomato plants have been going crazy, but there is without a doubt one leader of the pack — this one huge cherry tomato plant.  Apparently it’s going for the gold — I’ve never had so many cherry tomatoes in my life!  So fun to eat and share with friends.  :)

One of the recipes I was looking forward to trying with them this summer was a simple no-bake vegetable lasagna.  I’ve seen this approach for years, but have somehow never tried it myself.  So last week, I (very briefly) heated up the stove to boil the lasagna noodles and saute the veggies (kept it simple with zucchini/squash).  And then had maybe a little too much fun playing with my food and assembling these cuties.  Since I was just cooking for me, myself and I that day — I quartered the recipe.

And while I must admit, the word “lasagna” in my mind has always equaled “WORK” — these little guys were completely simple!  I pretty much followed Martha’s recipe and kept things totally simple (with yummy, vegetarian ingredients), and they came together in about 20 minutes total, and were completely delightful!  I loved the no-sauce approach — just fresh, light, delicious ingredients.  And a perfect way to use up some cherry tomatoes.  AND, I didn’t even have to heat up my oven. Yessss!

Can’t wait to give this a try with some other creative ingredients soon!

No-Bake Summer Lasagna Recipe
(Adapted from Everyday Food)

Ingredients:

• 1/2 cup ricotta cheese
• 3 Tbsp. grated Parmesan cheese
• 3 Tbsp. + 2 tsp. extra virgin olive oil
• coarse salt and ground pepper
• 8 lasagna noodles
• 2 small garlic cloves, minced
• 2 pints grape tomatoes
• 2 zucchini (about 1 lb) — I used half zucchini, half yellow squash
• small handful fresh basil (optional)

Method:

In a small bowl, combine ricotta, Parmesan, and 2 tsp oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high. Add garlic (minced) and tomatoes (halved); season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 Tablespoon oil, zucchini and squash (sliced thinly) to skillet; season with salt and pepper. Cook, stirring until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil (torn).

Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, add more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.