Articles & Recipes

Serves 12-16

This Traditional Lasagna is a labor of delicious love! Simpler than you’d think to make, the flavor depth is created with a base of hearty Bolognese sauce. The Béchamel layers add rich creaminess, and every layer is topped with savory cheese and fresh basil. Another slice, please!

Bolognese Sauce Ingredients:
2 tablespoons olive oil
1 onion, finely minced in a food processor
2 stalks celery, finely minced in a food processor
2 small carrots or one large carrot, finely minced in a food processor
4 cloves garlic, finely minced in a food processor
1/2 pound ground beef
1/2 pound ground sweet Italian sausage
1 (28 oz) can diced tomatoes
6 oz tomato paste
1/2 cup red wine
2 teaspoons dried basil
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon Kosher salt 
1/2 teaspoon freshly ground black pepper

Béchamel Sauce Ingredients:
4 tablespoons butter
1/4 cup flour
4 cups whole milk
Pinch of nutmeg
Kosher salt, to taste

Pasta:
9-10 lasagna noodles, boiled for 4-5 minutes (no need to cook all the way -- the noodles will continue to cook while baking in the sauces)

Cheese:
2-3 cups freshly grated parmesan
2-3 cups mozzarella cheese

Garnish:
1 bunch fresh basil leaves, chiffonade cut for layering and garnish

Directions: 
Make the Bolognese Sauce:
1. Sauté the minced onion, celery, carrot, and garlic in 2 tablespoons of olive oil. Cook until the vegetables are translucent.

2. Add the ground beef and sweet Italian sausage. Cook the meat until it is finely ground and well browned.

3. Add the diced tomatoes and tomato paste. Stir to combine. Add the red wine, basil, oregano, bay leaves, and salt and pepper. Bring the sauce to a simmer. Cover and simmer for 30-45 minutes until sauce is flavorful and thickened. If the sauce appears too runny, continue to simmer for with the lid off until the sauce becomes thicker. Taste, and adjust the seasonings, as needed. A robust sauce is ideal for a flavorful lasagna.

Prepare the Béchamel Sauce:
5. In a small saucepan, melt the butter. Whisk in the flour, and cook for 2 minutes.

6. Whisk in the whole milk, and bring to a simmer. Continue to stir until the sauce thickens. Add a pinch of nutmeg and kosher salt, to taste.

Noodles:
7. Boil the noodles for half of the time listed on the package. Drain the noodles, and then plunge into an ice bath to keep them from overcooking and making them easier to handle.

8. Working quickly from the ice bath, lay the noodles in a single layer on a parchment-lined baking sheet. Separate any layers with parchment paper. Be sure that the noodles aren’t touching to avoid them sticking together.

Assemble the Lasagna:
9. Spoon 1/4 cup of the Béchamel sauce in the bottom of a large roasting pan. Add a layer of the partially-cooked noodles to the bottom of the pan.

10. Add a layer of Bolognese sauce on top of the noodles. Top the Bolognese with a layer of Béchamel sauce. Sprinkle the Béchamel sauce with parmesan cheese, then top with a sprinkle of fresh basil. Add another noodle layer and keep repeating the layers until you reach within 1/2” of the top of the pan. Finish the layering process with a noodle layer generously covered with mozzarella cheese.

11. Loosely tent the lasagna with aluminum foil.

Bake the Lasagna:
12. Preheat the oven to 375 degrees F. Bake for 45-50 minutes, or until the lasagna is hot and bubbly. Remove the aluminum foil from the top for the last 10-15 minutes. If needed, broil until the cheese is perfectly golden brown.

13. Let the lasagna set for 10-15 minutes after removing it from the oven to allow the layers to set. Garnish with fresh basil and serve hot.

Serves 6-8

Rethinking how lasagna is assembled allows this accessible Weeknight Stovetop Lasagna recipe to be enjoyed often! The traditional “hard work” of making lasagna is simplified in this one-pot pasta dish. The flavors of classic lasagna are all present and the best part is that this meal can be on the table in less than 45 minutes.

Ingredients:
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 lb ground sweet Italian sausage
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Kosher salt 
1/2 teaspoon fresh ground pepper
1 (15 oz) can of diced tomatoes
1 (28 oz) can of tomato sauce
1-1/2 cusp chicken broth
8 lasagna noodles, broken into 2” pieces
5 ounces fresh spinach, washed and stemmed
1/2 cup cottage cheese
1 cup parmesan cheese, grated
8 ounces fresh mozzarella, sliced into 1/4" rounds
Garnish with fresh basil leaves, chiffonade cut

Directions: 
1. In a large Dutch oven or braiser, sauté the onion and garlic with the olive oil until the onion is translucent.

2. Add the ground sausage and cook until the sausage is browned and no pink remains.

3. Add the diced tomatoes, tomato sauce, and season with the Italian seasoning, crushed red pepper flakes, Kosher salt, and pepper. Stir to combine all of the ingredients, cover and simmer the sauce for 10 minutes.

4. Add the chicken broth and broken lasagna noodles and continue to simmer. Keep the noodles covered by the liquid, and stir occasionally to keep the noodles from sticking together. Simmer for another 10-15 minutes, or until the noodles are cooked to al dente.

5. Add the fresh spinach leaves to the lasagna and stir with tongs until the spinach wilts into the sauce.

6. Scoop dollops of cottage cheese on the top of the lasagna. Sprinkle with the parmesan cheese, and place the fresh mozzarella slices. Broil until the cheeses are nicely melted.

7. Garnish with freshly cut basil, serve warm, and enjoy!

Serves 9

This White Chicken Lasagna is loaded with chicken and cheese-y layers of ricotta, parmesan, and spinach. This recipe comes together rather easily by using time-saving, oven ready, no-boil noodles. So delicious!

Ingredients:
3 chicken breasts, boiled and diced into 1/4” cubes

Sauce Layer:
3 tablespoons butter
3 tablespoons flour
3 cups chicken broth
1/4 cup sherry
2 teaspoons oregano
1/2 teaspoon Kosher salt
1/2 teaspoon pepper

Ricotta Layer:
1 cup parmesan cheese
16 oz ricotta cheese
1 box frozen spinach, thawed and drained
1/2 teaspoon Kosher salt
1/2 teaspoon pepper

2-3 cups mozzarella cheese, for layering
9-10 no-boil, oven-ready lasagna noodles

Garnish with fresh parsley, minced

Directions: 
1. In a saucepan, cover the chicken breasts with water and boil until the chicken is cooked thoroughly (165 degrees F at the thickest part), about 10-15 minutes. Let the cooked chicken cool, then dice into 1/4-inch cubes.

2. Make the sauce. In a saucepan, melt the butter and whisk in the flour and stir until smooth -- at least 2 minutes to allow the flour to cook. Add the chicken broth and sherry, and stir until sauce is combined and slightly thickened. Season the sauce with the oregano, salt, and pepper. Add the diced chicken to the sauce and stir to coat.

3. Prepare the ricotta layer. Mix together the parmesan and ricotta cheese. Thaw out the frozen spinach, and squeeze it until it is well-drained. Stir in the thawed and drained spinach into the cheese mixture. Season with salt and pepper.

4. Assemble the lasagna. Add a drizzle of olive oil to the bottom of a large casserole pan. Layer the noodles on top of the olive oil. Add a layer of the ricotta mixture on top of the noodles, then add a layer of the chicken mixture. Top the chicken with a sprinkle of cheese, then add another noodle layer. Repeat the layers until you reach within 1/2” of the top of the pan. Finish the layering process with a noodle layer generously covered with mozzarella cheese.

5. Loosely tent the lasagna with aluminum foil.

6. Preheat the oven to 350 degrees F. Bake for 50-60 minutes, or until the lasagna is hot and bubbly. Remove the aluminum foil from the top for the last 10-15 minutes. If needed, broil until the cheese to golden brown perfection.

7. Let the lasagna sit for about 10-15 minutes after removing it from the oven to allow the layers to set. Garnish with fresh parsley and serve hot.

Valentine's Day arrives soon! This year, try a luxurious "date night in" with a special menu. IN THIS ISSUE, we feature a romantic surf & turf menu starring a Classic Wedge Salad, Lobster Tail & Filet Mignon, with a sweet ending of a decadent Chocolate Raspberry Molten Lava Cake!

All Right Tools For Making Dinner Together

BIA Ramekin, 6oz Ramekins have so many uses! Great for making molten cakes.

Fortessa Forte Champagne Flute Update your selection of stemware! We have many styles to choose from.

Finex Cast Iron Skillet, 10" Our go-to pan for making the best steaks. Hand seasoned, heirloom quality cast iron.

RSVP Seafood Scissors Shellfish shears are so helpful when preparing lobster tails.

Victorinox Chef's Knife, 8" A workhorse knife that is made for chopping, slicing, and dicing with ease!

USA Pan Half-Sheet Pan For co-cooking ease! Perfect for roasting and baking surf and turf.

Serves 2

This Classic Wedge Salad is both refreshing and super satisfying. Dress a simple wedge of crisp iceberg lettuce with a rich homemade blue cheese dressing, crispy bacon, ripe tomatoes, and buttery croutons. 

Ingredients:
1/2 head iceberg lettuce
4 slices of bacon, cooked and crumbled
1/2 cup grape tomatoes, quartered
1 tablespoon chives, sliced
handful of homemade croutons (see recipe below)
homemade Blue Cheese Dressing (see recipe below)

Blue Cheese Dressing:
1/2 cup sour cream
1/4 cup mayonnaise
1/3 cup buttermilk
2 tablespoons red wine vinegar
1 tablespoon shallot, minced
1/4 teaspoon garlic salt
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup crumbled blue cheese

Croutons:
4 slices of hearty bread, cut into 1/2-1-inch cubes
1/4 cup melted butter
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon Italian herbs seasoning blend

Directions: 
1. Prepare the blue cheese dressing by combining all ingredients except the fresh blue cheese crumbles in a small food processor and process until smooth. For a chunky blue cheese, add in the crumbles. For a smooth blue cheese, pulse the blue cheese into the dressing. Keep the dressing well sealed and refrigerated until ready to use.

2. Prepare the croutons. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or aluminum foil. Toss the bread cubes with melted butter, garlic powder, kosher salt, pepper, and Italian seasoning. Spread the croutons in a single layer on the baking sheet, and bake for 12-15 minutes (turning once) until crispy and edges slightly browned. Let cool completely. 

3. Assemble the salad. Crumble the cooked bacon. Wash and cut the iceberg lettuce into wedges, removing any loose outer layers. Quarter the grape tomatoes, and mince the chives.

4. Layer the salad. Prop up the wedge on a salad plate, drizzle with the homemade blue cheese dressing. Layer on the toppings: bacon crumbles, grape tomatoes, croutons, and generously garnish with the chives. Serve while still well-chilled.

Serves 2

A surf and turf dinner for two guarantees a successful date-night-in on Valentine's Day! Easier to make than you’d think, the primary effort involves prepping the lobster tail -- and that’s not all that difficult! Once the tails are ready, place them in the oven as you sear the steaks. Once the steaks are seared - also add them to the oven and let the heat finish the job in just a few minutes. What a lovely dinner for two!

Lobster Tails:
2 (4-5 oz each) lobster tails
2 tablespoons butter, melted
Sprinkle of Kosher salt
1 teaspoon parsley, minced
2 wedges lemon

Filet Mignon for Two:
2 (6 oz each) filet mignon steaks
1 tablespoon olive oil
1 tablespoon butter
Kosher salt and black pepper

Lobster Directions: 
1. Prepare the lobster tails. Use kitchen shears to cut along the top of each shell in a line down the middle stopping just before you reach the flat part of the tail. 

2. Turn the lobster over, and cut off the small legs underneath the tail. This will help when trying to release the meat from the shell in the next step.

3. Using a spoon, loosen the meat from inside the shell, and place on top of the shell. The meat will still be attached at the tail's end. Placing on the shell will help to prop up the meat as it is baked and served.

4. If there isn’t already a score in the tail's meat, cut a shallow slit along the top of the lobster meat. Remove the vein from inside the meat if present.

5. Brush the lobster with the melted butter and sprinkle with salt.

6. Bake at 400 degrees F for 10-12 minutes, or until the meat has turned an opaque white and the shell becomes bright red.

7. Garnish with a lemon wedge and fresh parsley.

Steak Directions: 
1. Remove steaks from the refrigerator 30 minutes before cooking. Season with a generous sprinkling of kosher salt and freshly ground black pepper on all sides. 

2. Preheat the oven to 400 degrees F (if not already hot from roasting the lobster tails.)

3. Heat the olive oil and butter in a cast iron skillet until sizzling hot.

4. Sear the steaks on each side for 2 minutes until a crust forms.

5. Place the seared steaks in the oven and cook for 4-5 minutes, or until the center reaches 125 degrees for Rare or 130 degrees F for medium.

6. Let the steaks rest for 5-10 minutes before serving.

Makes 4 (6 oz) cakes

Molten cakes are a popular indulgence for a reason! We found that they are super easy to make, and well worth the minimal effort. The trick for making the cakes molten, is to bake them at a high temperature, so that a crust quickly forms while the center of the cake stays warm and gooey. Complete the experience with a scoop or two of ice cream, a dusting of powdered sugar, and a few fresh raspberries!

Ingredients:
4 (6 oz) ramekins
2 tablespoons of butter, for buttering the ramekins
2 tablespoons of cocoa powder for preparing the ramekins
1 stick unsalted butter
6 ounces bittersweet chocolate
2 whole eggs
2 egg yolks
3 tablespoons sugar
1/8 teaspoon cream of tartar
1 teaspoon of vanilla extract
Pinch of salt
2 tablespoons all-purpose flour
8 fresh raspberries, for filling cakes
1 tablespoon powdered sugar, for dusting the baked cakes
Additional fresh raspberries, for garnishing
Vanilla ice cream, for serving (optional)

Directions: 
1. Butter the inside of the ramekins, bottom and sides. Dust the buttered surfaces with cocoa powder. Shake out any excess powder. This preparation of the ramekins is key to creating a nonstick situation and will facilitate the unmolding and inverting of the cakes when it's time to serve.

2. In a small sauce pan, melt the butter with the chocolate. Stir until the chocolate is melted completely.

3. Using a large bowl and a whisk, beat the eggs, egg yolks, sugar, cream of tartar, vanilla extract, and salt together until well combined and slightly fluffy.

4. Stir in the melted chocolate and butter. Add the flour and fold carefully and gently until just combined.

5. Fill the ramekins 3/4 of the way with the cake batter. Place two raspberries in each ramekin. Top off each ramekin with the remaining batter ensuring that the raspberries become covered.

6. Bake at 450 degrees F for 9-11 minutes, or until the tops of the cakes are just beginning to crack. Because the cakes are baked at a high heat, the inside will be "molten lava," while the outside is firm.

7. Allow the cakes cool in the ramekins for 1 minute, then invert each cake onto a dessert plate. Dust with powdered sugar, garnish with fresh raspberries, and serve with a scoop of vanilla ice cream.

By Stuart Cristol-Deman, courtesy of stuartonthecoast.com

Serves 4-6

The thing about short-cutting recipes like this is making sure to concentrate the flavors. In this instance I utilized a trick from Paula Wolfert, cooking vegetables under parchment on the stove top. The following is really more of a technique than a recipe, just using what I had on hand for a quick dinner. As I always say, "Recipes are guidelines.”. In this instance I used some carrots, sweet potatoes and leftover Rancho Gordo beans that I stored in their cooking broth as well as some pantry staples such as spices and canned tomatoes. 

Ingredients:

Spices of your choice 
2-3 cups diced vegetables 
14 oz can tomatoes in juice, separated and juice reserved 
2 cups cooked beans and one cup reserved cooking liquid. 

TIP: When cooking beans at home, always save the cooking liquid. The flavor can add intensity to soups or stews and you can also use it as a
poaching liquid for eggs or fish. Remember, every batch of beans comes with free broth! 

 Directions:

1. Heat the oil in the Chamba pot and add any whole spices (I used cumin seed and waited till they started to pop a little).
2. Add the vegetables to the pot. Cook until the vegetables take on a different colour, about 3-5 minutes depending on the vegetables you use.
3. Add the juice from a 14 oz can of tomatoes and stir. Place a square of parchment paper right on top of the vegetables.
4. Cover and turn down the heat to a medium low. Cook for 5-8 minutes and then take off the parchment with a pair of tongs.
5. Add the tomatoes and break them up, then stir into the vegetables. Drain the beans reserving the cooking liquid.
6. Cook another 5-10 minutes to combine flavours and make sure the vegetables are cooked through. This is also the time to add any other seasonings you might want to add (I used a smoked paprika chorizo rub in this one).
7. Test to see that the vegetables are cooked through and season with salt if needed. Serve with cheese and sour cream or Greek yogurt at the table.

Use a Chamba Serving Dish for "Over to Table" presentation and to keep the dip hot!

Serves 8-12 as an Appetizer

Ingredients:

1 cup of mayo
1 cup of grated Asiago cheese
2 cups of boiled fresh artichoke hearts
3 cloves of garlic
Panko bread crumbs

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor, blend all ingredients until it becomes a puree.
3. Place into a Chamba serving bowl. Sprinkle some panko bread crumbs on top to cover.
4. Bake for 25 minutes.

Serve with toasted Crostini or crackers.

 By Eric Gower, courtesy of BreakawayMatcha.com

Serves 4-6

I seem to always have quite a bit of cooked rice around. My standby for leftover cooked rice is a breakaway treatment of fried rice, but something got into me today when I glanced over at the Chamba (the Colombian claypot shown in the photo). I thought that I if just combined the cooked rice with some other stuff, gave it a crust, and baked it, that it might be good. It was! Four hungry eaters polished this one off in a heartbeat, and everyone wanted more!

Ingredients:

Into a large mixing bowl:
Roughly 5 cups cooked rice (I used basmati, but any rice will do)
2 tbsp greek yogurt
About 1/4 cup tofu, squished
2 eggs
About a cup of leftover cooked, chopped vegetables (I had an onion/fennel/carrot mixture, but you could use any veggies at all)
Salt and pepper to taste

Directions:

1. Preheat oven to 375
2. Rub some butter or olive oil into the Chamba pan and spoon in rice mixture
3. Take a slice of stale bread (I used a grainy hippie bread) with a teaspoon of coriander seeds and whir
4. Sprinkle over the rice and spray the whole thing with olive oil
5. Bake for half an hour, or until the top is nicely browned and crispy

Serve a slab in lieu of your usual rice (or other carb), alongside whatever else you’re having for dinner. 

It's a new year -- a perfect time to readjust a few habits. Create an intention to power your days with healthier breakfasts. IN THIS ISSUE, we present three hearty and satisfying power bowls each one a great choice for breakfast -- or good to eat any time of day!

Start With A Healthy Breakfast

Vitamix 3300 Ascent Blender A high powered blender is a life changer for super smooth smoothies. It's time to upgrade!

Mauviel Saucier w/ Lid, 1.7Qt Ideal for cooking whole grains. Thick bottom and the efficient heat-transferring core cooks without burning.

RSVP Berry Colander A perfect colander for washing berries. So adorable!

Food Huggers Avocado Hugger Made specially to fit over a half avocado to help keep it fresh.

Bonjour Stainless Steel Stovetop Espresso Maker, 6 cup Coffee is a necessary addition to any solid breakfast. This espresso maker is well designed and efficient at making a quality cup.

OXO 3-in-1 Avocado Slicer Avoid avocado hand! This is the all-in-one tool to split, pit, and slice avocados safely.