Bountiful O
Confetti Lasagna 2 cups chopped onion 4 garlic cloves, minced 2 teaspoons olive oil, divided 2 cups chopped zucchini 2 cups chopped yellow squash 2 cups thinly sliced carrot 2 cups chopped broccoli 1 teaspoon salt, divided 1/2 cup all-purpose flour 3 1/2 cups milk 1 cup grated fresh Parmesan cheese, divided 1/4 teaspoon freshly ground black pepper Dash of nutmeg 1 (10-ounce) package frozen spinach, thawed and drained 1 1/2 cups cottage cheese 2 cups shredded mozzarella cheese, divided 12 precooked lasagna noodles, divided
Heat a large pan over medium-high. Coat pan with cooking
spray. Add onion and sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl. Add 1 teaspoon oil to pan and heat over medium-high. Add
zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture. Heat remaining 1 teaspoon oil in pan over medium-high. Add sliced carrot and sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine. Place flour in a medium saucepan. Gradually add milk, stir-
ring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Chop spinach and add to sauce. In a bowl, combine cottage cheese and 1 1/2 cups mozza- rella; stir well. Spread 1/2 cup spinach mixture in bottom of a
Harvest
ne of the best treats of summertime is enjoying the spoils of a well-planned and tended garden. So well-tended, in fact, that you have vegetables over- flowing your basket, your crisper drawer, your kitchen counters—you get the idea. Before you resort to sneaking “blessings” on your neighbor’s porch in the middle of the night, try a couple of these garden-variety recipes.
13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish. Top with half of cottage cheese mixture, half of vegetable mixture, and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remain- ing cheeses. Cover and bake at 375° for 20 minutes. Uncover and bake an
additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.
Squash and Tomato Bake 2 pounds tomatoes 2 pounds yellow summer squash, sliced 1 tablespoon all-purpose flour 2 teaspoons sugar 1 teaspoon paprika 1 1/2 teaspoons salt, divided 1/2 teaspoon garlic powder 1/4 teaspoon dried basil, crushed 1/8 teaspoon pepper 1/2 cup shredded mozzarella cheese 1/2 cup finely shredded or grated Parmesan cheese
Remove stems from tomatoes. On the bottom, score an ‘x’ in the
skin using a sharp knife. In a large pot, bring water to a boiling. Add tomatoes for 1 minute. Remove tomatoes and cool enough to handle. Peel the tomatoes, starting at the points in the scored skin. Te skin should peel easily. Cube tomatoes and place in a bowl. Toss tomatoes with 1 teaspoon of salt. Move tomatoes to a colander and drain 30 minutes. Meanwhile, in a large pot bring 1 inch of lightly-salted water to boiling; add sliced summer squash. Cover and cook for 4 minutes. Drain well. In a large bowl, stir together flour, sugar, paprika, salt, garlic
powder, basil, and pepper; stir in drained tomatoes. In a 2-quart baking dish, layer half of the squash and half of the tomato mix- ture. Repeat the layers. Bake, uncovered, in a 350°F oven for 25 minutes. Sprinkle with cheeses and bake 10 minutes more or until heated through and sauce is bubbly around the edges. Let stand for 5 minutes before serving. Serve with a slotted spoon.
June 2013 - 11
www.kozzi.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156