Brussels Sprouts Risotto

It seems that many people dislike or generally tend to avoid Brussels sprouts, a distaste that usually seems to have been born out of childhood experiences with a plate of bland, soggy and over-boiled vegetables. Their flavor is a bit more on the bitter side than many vegetables, which might also explain why children aren't so fond of them, but these little green cabbage-like buds are very healthy and should appeal to the adult palate once given a chance. Well, even as a child I'd never actually disliked Brussels sprouts, but nevertheless I seem to have largely neglected them in my meal plans. I'm not really sure why.

But I do adore making risottos, so when I saw a recipe for a Brussels sprouts risotto in Yotam Ottolenghi's latest cookbook, Plenty More, I immediately bookmarked it as a way not to enjoy a new risotto but to start to repair my neglect of this unique vegetable. Ottolenghi may not be strictly a vegetarian, but his love of vegetables shines through each of his four cookbooks, two of which — including this newest book — are entirely vegetarian. His recipes are always accessible and have a rustic and creative charm illustrated in a lavish collection of beautiful photographs.

I've changed up the original recipe, but I was quite smitten with Ottolenghi's idea of frying up some of the Brussels sprouts in hot oil until golden and crispy for garnishing the plates of risotto. Honestly, they are so delicious fried like this that I had a hard time making sure that enough of them remained to use for garnish! You'd better make some more just to snack on while cooking. More Brussels sprouts are shredded and cooked with the seasoned rice for a colorful and nourishing risotto that's finished off with lemon juice, soft goat cheese and plenty of fresh grated Parmesan cheese for a rich and creamy dining experience.

Risottos tend to dry out quite quickly, so as with any other risotto this one is best served right off the stove to enjoy the full creamy experience. It's an especially good idea with this risotto as the fried Brussels sprouts do not remain crispy if stored overnight. Cooking the lemon rind with the risotto, as indicated in the instructions, is quite optional as they are quite bitter and may not be to everyone's tastes.

Brussels Sprouts Risotto

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Cuisine: Italian Published on December 15, 2014 Rich, earthy and creamy lemony risotto cooked with Brussels sprouts and topped with golden fried crispy brussels sprout quarters Print this recipe Ingredients: 1 1/4 lb (575 g) Brussels sprouts sunflower, peanut or other high smoke point oil for frying   5 cups vegetable stock 2 tablespoons unsalted butter 2 tablespoons olive oil 2 small onions, finely chopped 2 cloves garlic, minced or crushed 2 tablespoons fresh thyme leaves (1 1/2 teaspoons dried) 1/2 teaspoon fennel seeds (optional) rind from 1 lemon, cut into strips (optional) 1 1/2 cups arborio or other risotto rice 1 cup white wine 1 cup fresh grated Parmesan cheese 2 tablespoons soft goat cheese, cut into chunks juice and zest from 1 small lemon 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Trim the Brussels sprouts. Take about 1/3 of the Brussels sprouts and shred or chop. Set aside. Cut the remaining Brussels sprouts lengthwise into quarters. Dry the quartered Brussels sprouts with a paper towel. Pour 1/2 inch of sunflower, peanut or other high smoke point oil into a medium saucepan and heat over high heat. When hot, use a slotted spoon to drop a portion of the quartered Brussels sprouts into the pan and fry for 1 to 2 minutes until crispy and lightly browned. Be cautious as some of the hot oil will splatter. Remove the Brussels sprouts with a slotted spoon and transfer to paper towels to drain. Repeat with the remaining quartered Brussels sprouts. When finished, keep the fried Brussels sprouts warm in a 150° oven. Meanwhile, bring the vegetable stock to a simmer in a medium saucepan and adjust the heat to keep the stock at a hot simmer. Heat the butter and oil in a large saucepan over medium heat. When hot, add the onions and stir for 10 minutes or until the onions are soft and just starting to brown. Add the garlic, thyme and fennel seeds and lemon rind if using. Stir for 2 minutes, then add the rice and the shredded or chopped brussels sprouts and stir for another couple of minutes, making sure to coat the grains with oil. Pour in the white wine and simmer, stirring constantly, until the liquid evaporates. Add a ladleful of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring often, waiting until the liquid is absorbed between each addition. Continue until the rice is al dente — this should take 20 to 30 minutes and use most or all of the stock. When the liquid from the last ladleful is absorbed, stir in the Parmesan and goat cheese and lemon juice. Remove from heat when the cheeses have melted. Season with salt and pepper. Serve right away, with a scattering of lemon zest and a handful of the fried Brussels sprouts spooned over each serving. Makes 8 servings

Other risotto recipes to enjoy:
Classic Mushroom Risotto
Mushroom, Lentil and Spinach Risotto
Asparagus and Pesto Risotto with Mushrooms
Green Pea Risotto

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla Saulsbury

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Green Pea Risotto

Once again a trip to the local market has to be an exercise in restraint as the bins and tables are bursting with beautiful local fresh produce of all kinds. But I can rarely resist picking up a bag of fresh garden peas in their pods, as the season for these always seems to be so short. I use frozen peas all year round, but there's nothing like the pop and sweet flavor of freshly shelled peas, and the methodical pace of shelling the peas is so calming besides.

I've been especially indulgent with the garden peas this year, and although many of them are left around in a snacking bowl, I also like to take advantage of their culinary possibilities. So I combined them this time with one of my favorite dishes to come up with a simple but colorful summery risotto. Studded with fresh plump peas cooked until just tender at the very end of the cooking time, and flavored with a quick pea and fresh mint and basil purée, this creamy and classic risotto is easy to prepare, requiring only attention, and makes for a stunning gourmet way to enjoy the garden pea season.

Green Pea Risotto

Recipe by Lisa Turner Cuisine: Italian Published on July 25, 2014 Simple and delicious summer risotto with fresh tender garden peas finished with a pea and herb purée Print this recipe Ingredients: 4 1/2 cups vegetable stock 2 cups fresh or frozen peas small handful of fresh mint leaves small handful of fresh basil leaves 2 tablespoons butter 1 onion, finely chopped 1 cup arborio or other risotto rice 1/2 cup dry white wine 2/3 cup fresh grated Parmesan cheese 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: If using frozen peas, cook for 2 to 3 minutes in a small saucepan of boiling water. Drain and set aside. Bring the vegetable stock to a good simmer in a small saucepan. Transfer 1/2 cup of the stock to a small blender or food processor and add 1/2 cup of the peas along with the mint and basil. Purée until smooth and set aside. Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the onion and cook gently, stirring occasionally, for 10 minutes or until the onion is soft. Turn up the heat to medium, toss in the rice, and stir for 1 minute to coat the grains. Pour in the white wine and cook, stirring constantly, until the liquid evaporates. Now add a ladle of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring constantly, waiting until the liquid is absorbed between each addition. Continue until the rice is tender — this should take 20 to 30 minutes and use most of the stock (add hot water to the stock if necessary). Stir in the pea purée, remaining peas and Parmesan cheese. Turn off the heat and let the risotto rest on the elements for a few minutes. Season with salt and pepper and give the risotto a stir. Serve immediately. Makes 4 servings

More summer green pea recipes you will like:
Warm Baby Potato and Pea Salad
Pesto and Egg Potato Salad
Spicy Mushroom Green Pea Curry
Spicy Urad Dal with Cauliflower and Peas

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Italian Lemon Cornmeal Shortbread

These little delights were part of a Mediterranean themed multi-course meal served up with some twists to celebrate a visit from a friend of mine who was visiting recently from New Zealand. This cherished friend of mine I have known for 20 years, and now I am pleased to have met his charming wife and, on this recent journey, his handsome and inquisitive young son. It was a bittersweet visit as oceans separate us physically now that they have returned home. All things sweet must come to an end, until another day.

Much like biscotti, only less sweet and softer, the cornmeal imparts a pleasant grainy texture to this shortbread and each lemony bite literally melts in your mouth. Very easy to prepare with little fuss or mess, they are a wonderful way to cleanse your palate after a rich meal with a myriad of taste sensations.

The menu:

Baked Quinoa Falafel with Yogurt Tahini Lemon Sauce
Greek Salad
Gigantes Simmered in Garlicky Tomato Sauce
Greek-Style Lemon Rice
Cornmeal Shortbread
Chocolate Date Cake

Italian Lemon Cornmeal Shortbread

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Italian Published on May 23, 2014 Soft, melt-in-your-mouth lemony shortbread made with cornmeal and almond flour Print this recipe Ingredients: 7 tablespoons unsalted butter 1 cup almond flour 1/2 cup sugar 2 large egg yolks grated zest and juice from 1 small lemon 1/4 teaspoon almond extract 1 teaspoon vanilla 1 scant cup cornmeal 3/4 cup spelt flour or unbleached white flour 1/2 teaspoon sea salt Instructions: Preheat the oven to 350°. Line a 9-inch pie plate or cake pan with parchment paper and lightly butter the surface. In a saucepan, melt the butter over medium heat until it turns a light golden color, stirring often. Let cool for 10 minutes or until the butter reaches room temperature again but is not solid. While the butter is cooling, combine the almond flour and sugar in a large bowl. Pour in the butter and beat with an electric mixer until well blended and fluffy. Add the egg yolks, lemon zest and juice, almond and vanilla extract, and beat until well blended, scraping down the sides as needed. In a medium bowl, combine the cornmeal, spelt flour and salt. Sift into the butter mixture. Beat at low speed until the mixture is just combined. Transfer the dough to the prepared pan and spread it out evenly. Bake in the preheated oven for 20 minutes. Reduce the heat to 300° and bake for another 20 minutes until lightly browned on top. Let cool on a wire rack. Cut into wedges and serve. Makes 12 to 15 wedges

Other shortbread creations from Lisa's Vegetarian Kitchen:
Rosemary Parmesan Shortbread
Spicy White Cheddar Shortbread Crackers
Jalapeno Cheddar Shortbread
Peanut Butter and Blueberry Shortbread

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Italian-Style Tomato and Herb Gigantes

For years I'd convinced myself of an intense dislike for lima beans — a dislike that was at odds with my fondness for pretty much every other kind of bean on the planet, but a dislike that I now think must have originated with the clammy blandness of canned lima beans that somehow manage to integrate their blandness into what would otherwise be tasty bean salads.

But that all changed with my introduction to "gigantes" several years ago at a Greek restaurant. A traditional Greek dish of giant lima beans (the "gigantes") baked in a rich herbed and seasoned tomato sauce, I've fallen in love with both the bean and the dish and have experimented with several versions since, both baked and stove-top.

The craving hit again recently, and this time I've transported the gigantes across the Mediterranean by simmering them on the stove-top in a rich and zesty herbed Italian tomato sauce. The basil, oregano and thyme tomato sauce is delicious enough to serve as a pasta sauce as well, but the light buttery taste of dried and cooked lima beans makes the two a perfect fit, and the lovely plump shapes of the lima beans look wonderful floating in the rich red sauce topped with some plump salty Kalamata olives.

Gigantes or giant lima beans can be found at Greek grocers or in the ethnic cuisine aisles of many supermarkets, but regular dried lima beans will work just as well — just don't use the canned beans! Do take care not to overcook the beans. You want them tender but not falling apart.

Italian-Style Tomato and Herb Gigantes

Recipe by Lisa Turner Cuisine: Italian Published on May 14, 2014 Plump buttery giant lima beans simmered in a rich and zesty Italian tomato sauce with basil, oregano and thyme Print this recipe Ingredients: 2 cups dried gigantes or lima beans 2 tablespoons olive oil 1 medium onion, chopped 2 large cloves garlic, crushed or minced 2 jalapeños, seeded and finely chopped 5 1/2 oz (156 mL) tin tomato paste 3 large tomatoes, finely chopped 1 teaspoon paprika 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried thyme 1 teaspoon dried dill 2 bay leaves 3 tablespoons fresh basil, finely chopped 1 1/2 cups water, or more as needed 2 teaspoons sea salt, or to taste fresh cracked black pepper to taste juice from 1 lemon (3 tablespoons) 1/4 cup fresh parsley, finely chopped chopped Kalamata olives for garnish (optional) Instructions: Rinse the beans and soak overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are nearly cooked — about 30 minutes. Drain and set aside. Heat the olive oil in a large saucepan over medium heat. When hot, add the onion and sauté until it begins to soften — about 5 minutes. Add half of the garlic and jalapeños, and stir for another minute. Now stir in the tomato paste, chopped tomatoes, paprika, oregano, thyme, dill and bay leaves, and simmer until you have a fairly thick sauce — about 10 to 15 minutes. Stir in the cooked beans, basil and remaining garlic and jalapeños, and pour in 1 1/2 cups water. Simmer until you have a saucy base and the beans are tender but not falling apart — about 15 to 20 minutes. Add more water if necessary. Season with salt and pepper and pour in the lemon juice. Simmer for a few more minutes and then stir in the parsley. Serve hot, garnished with olives if desired. Makes 6 servings

Other Italian-style dishes you may enjoy from Lisa's Kitchen:
Mushroom, Ricotta and Asiago Cheese Pizza
Hearty Italian Bean and Pasta Soup
Vegetarian Mushroom and Spinach Lasagne
Ricotta Gnudi with Homemade Chunky Tomato Sauce

On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck

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Brussels Sprouts Lasagna

I don't eat pasta all that often, and lasagna in particular is usually reserved for rare occasions as it tends to be rather rich and particularly filling. However, I am always open to new ideas for a good vegetable lasagna and when I happened across this recipe for cheesy brussels sprouts lasagna, I was sold. It wasn't long before I got around to making it for my usual Saturday night get together with my husband and best friend Basil.

When I told Basil what I was bringing over for dinner, there was a pause on the other end of the line. Yes, the idea might sound strange at first, but when you really think about it, why wouldn't it work? Brussels sprouts are always nicely complemented by a rich mornay sauce, so why not pair them with some mushrooms, add some noodles, and bake it all up into a delicious casserole? Since I rarely fail to disappoint with my Saturday feasts, Basil was up to the experience. And an experience it was and one that I highly recommend trying even if you aren't the biggest fan of brussels sprouts.

Earthy brussels sprouts cooked with balsamic vinegar and sun-dried tomatoes come together with mushrooms in a rich cream sauce with three types of cheeses. I like to add a bit of heat to pretty much everything I make, so I included some jalapeños and a dash of cayenne. My verdict is that this is one of the most interesting and satisfying vegetarian lasagnas I have ever enjoyed.

Notes: If you can find Fontina cheese, you may want to consider substituting it for the provolone for a more intense flavor. I used fresh lasagna sheets because I prefer the flavor and texture, and the boiling-the-noodle step is eliminated from the cooking process. You may of course use a package of dried noodles and cook them until al dente instead. When spreading the grated cheese, keep in mind you will want some remaining for the top of the lasagna.

Brussels Sprouts Lasagna

Recipe by Lisa Turner Adapted from how sweet it is Cuisine: Italian Published on March 31, 2014 Rich and delicious lasagna filled with mushrooms, cheese and sliced balsamic brussel sprouts Print this recipe Vegetables: 1/3 cup sun-dried tomatoes 3 tablespoons olive oil 1 lb (450 g) brussels sprouts, stemmed and sliced 1 large shallot, finely chopped 2 jalapeños, seeded and finely chopped 2 tablespoons balsamic vinegar 1 large clove garlic, minced or crushed 12 oz (340 g) cremini mushrooms, sliced 12 oz (340 g) shitake mushrooms, sliced pinch of sea salt, or to taste fresh cracked black pepper Sauce: 2 tablespoons unsalted butter 2 tablespoons spelt or all-purpose flour 2 cups milk 3/4 cup yogurt 1/2 teaspoon mace or nutmeg 1/4 teaspoon cayenne pinch of sea salt, or to taste fresh cracked black pepper Lasagna: 6 large sheets of fresh lasagna 8 oz (225 g) provolone cheese, grated 1 cup ricotta cheese 1/2 cup Parmesan cheese, grated Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain, chop, and set aside. Grease a 9 × 13 inch baking dish. Preheat an oven to 400°. In a large skillet, heat half of the olive oil over medium heat. When hot, add the shallot, brussels sprouts, sun-dried tomatoes and a bit of sea salt and fresh cracked black pepper. Stir for 5 minutes, then add the jalapeños and pour in the balsamic vinegar. Continue to stir for another minute. Remove from heat and set aside. Heat the remaining olive oil in large saucepan over medium-high heat. When hot, add the garlic and mushrooms to the pan and cook, stirring frequently, until the mushrooms begin to brown and just begin to release their juices. Add a bit of water to deglaze the pan and remove from heat. To make the sauce, heat the butter over medium heat in a medium saucepan. When hot, whisk in the flour for about 3 minutes. Gradually pour in the milk and yogurt, whisking continually, until thickened — about 8 minutes. Stir in the mace and cayenne and some more sea salt and pepper. Remove from heat. To assemble the lasagna, ladle about 1/2 cup of the sauce evenly into the prepared baking dish. Cover with two sheets of lasagna noodles. Now spread 1/3 of the brussels sprout mixture over the noodles, followed by 1/3 of the mushrooms and 1/3 of the grated provolone cheese. Spread 1/3 cup of the ricotta on top and then 1/3 of the sauce. Repeat two more times. Top the lasagna with any remaining sauce, remaining grated provolone cheese and the grated Parmesan cheese. Bake in the preheated oven for 30 to 35 minutes until bubbling and golden brown on top. Let the lasagna stand at room temperature for 15 to 20 minutes before cutting and serving. Serve with a nice crusty bread and a leafy green salad. Makes 8 to 10 servings

Other pasta dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Indian-Style Macaroni and Paneer Cheese with Spinach
Vegetable and Spinach Lasagna
Roasted Vegetable Lasagna
Pasta with Goat Cheese and Mixed Mushrooms

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes

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Baked Mushroom Arancini

On the rare occasion that I eat out at an Italian restaurant, I never can resist ordering arancini, a delightfully cheesy fried rice ball. Recently, I was menu planning, and a craving hit. After the craving, the idea of making baked mushroom arancini. I do confess to having a bit of a weakness for fried savories, for arancini are commonly fried. However, I don't enjoy the mess of frying and baking the balls are a healthier alternative. Inspired by the success of my baked brown rice balls, I made up a pot of mushroom risotto and turned that into arancini.

The mushrooms add an addictive earthiness to the creamy balls oozing with cheese. There was a fair amount of prep involved, but the result was more than worth it and you can be sure these won't last long, despite the substantial nature of these savory balls of bliss. Because I wanted to serve them as a side instead of an appetizer for the occasion, I served them up with rich tomato braised gigantes bean dish to serve as a portion of the sauce, instead of simply the traditional marinara sauce. I'll be sharing that recipe soon, but in the meantime, you might want to consider serving them with Gigantes simmered in a garlicky tomato sauce. The meal was a smashing success.

Baked Mushroom Arancini

Recipe by Lisa Turner Cuisine: Italian Published on March 10, 2014 Delicious, creamy and cheesey savory mushroom risotto baked into appetizer-size arancini balls Print this recipe Risotto: 1/2 cup dried mushrooms (porcini, shiitake or portobellos) 8 oz (225 g) button mushrooms, wiped clean with a damp cloth and finely chopped juice from 1 small lemon (2 tablespoons) 6 tablespoons unsalted butter 1/4 cup fresh parsley, finely chopped 4 cups vegetable stock or salted water 2 tablespoons olive oil 1 small onion, finely chopped 1 1/2 cups arborio rice 1/2 cup dry white wine 1/3 cup fresh grated Parmesan cheese sea salt and fresh ground black pepper to taste Arancini: 2 eggs 3 tablespoons fresh grated Parmesan cheese 1/4 cup fresh basil leaves, finely chopped 2 tablespoons fresh parsley, finely chopped 1/2 teaspoon sea salt 1/4 to 1/2 teaspoon cayenne (optional) 4 oz (115 g) mozzarella cheese, cut into small cubes (about 1/8") Coating: 2 eggs 2 teaspoons olive oil 1 1/2 cups bread crumbs fresh ground black pepper Instructions: Begin by making the risotto. Soak the dried mushrooms in 1 1/2 cups of hot water for 30 minutes. Drain the mushrooms and reserve the soaking liquid. Toss the fresh mushrooms with the lemon juice. Add the vegetable stock or salted water and reserved mushroom soaking water to a medium saucepan and bring to a simmer. In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Toss in the fresh mushrooms and cook, stirring often, until the mushrooms begin to release their juices and brown. Stir in the parsley and transfer the mixture to a small bowl. In the same pan that the mushrooms were cooked in, heat the olive oil and another 2 tablespoons of the butter over medium heat. When hot, add the onion and stir for 5 to 7 minutes, until the onion has softened and begins to brown. Add the rice and stir for another few minutes to coat the grains with oil. Now add the soaked dried mushrooms and cooked fresh mushrooms to the pan and stir well to combine. Pour in the white wine, raise the heat slightly, and cook, stirring constantly, until the liquid evaporates. Add a ladleful of the simmering stock and cook, stirring constantly to prevent the grains from sticking to the pan, until the liquid is absorbed. Continue adding the stock and mushroom liquid a ladleful at a time, stirring constantly and waiting until the liquid is absorbed between each addition. Continue until the rice is al dente — this should take 20 to 30 minutes. Most of the stock and mushroom liquid will be used (add hot water to the stock and mushroom liquid if necessary). Stir in the remaining 2 tablespoons of butter along with the Parmesan, season with salt and pepper, and remove from the stove. Let cool to room temperature. Once the rice has cooled, the risotto can be turned into arancini. In a large bowl, beat the eggs. Add the cooled rice to the bowl, along with the Parmesan, parsley, salt, and cayenne if using. Stir well to combine. Preheat an oven to 375° and line a baking sheet with parchment paper or grease with olive oil. In a small bowl, whisk together the eggs and olive oil for the coating. In another small bowl, stir together the bread crumbs and plenty of black pepper. Dampen your hands and shape the mixture into roughly 2-inch balls. Insert a mozzarella cube into the center of the rice ball. Dip each of the balls into the egg and olive oil mixture and then into the bread crumbs to coat. Transfer to the prepared baking sheet and bake for 15 to 20 minutes, until golden brown on the bottom. Turn them over and continue to bake for another 10 to 15 minutes or both sides are golden brown. Remove from heat and let cool for a few minutes before serving. Makes about 18 2-inch arancini

Other baked savory dishes you may enjoy:
Baked Chickpea and Brown Rice Patties
Spicy Chickpea Kofta
Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce
Baked Paneer and Chickpea Cutlets

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Vegetarian Mushroom and Spinach Lasagne

You're a vegetarian, guests are coming over for dinner, and you know that at least one of those diners is an avid carnivore — the fuss and fidgeting begins as you start in on a meal plan. I think most longtime vegetarians have come across that nagging question posed by meat enthusiasts: just what do you eat anyway? Visions of bland salads and blocks of tofu dance uncomfortably in the minds of the skeptical. Of course, a cook wants everyone to come to the table excited and leave it satisfied.

Bring in this lush vegetable and mushroom lasagne. One of the earliest one-dish meals that I perfected shortly after becoming a vegetarian, the staunchest meat lovers surely wouldn't throw away their forks in frustration — unless of course, they detest succulent mushrooms in a rich and zesty fresh tomato sauce and generous slices of cheese tucked into delectable sheets of pasta noodles. It's been a classic to serve up for a long time and I've perfected the dish over the years to make it even more tempting with additional layers of flavors.

Light and creamy ricotta pairs well with the more robust and earthy textures and flavors present in this dish resulting in a sumptuous meal with a balanced elegance.

I can attest that everyone I have served this lasagne to has never left the table with a grimace on their face and usually second helpings are in demand. Happy diners and a happy cook.

I served it up with classic Southern-style buttermilk biscuits.

Vegetarian Mushroom and Spinach Lasagne

Recipe by Lisa Turner Cuisine: Italian Published on October 8, 2013 Classic, rich and sumptuous lasagne with creamy ricotta cheese, spinach and a zesty homemade tomato mushroom sauce Print this recipe Sauce: 5 to 6 sun-dried tomatoes 1/2 oz (14 g) dried wild mushrooms 2 tablespoons olive oil 1 small onion, finely chopped 1 small carrot, diced 1 celery stalk, diced 1 clove garlic, minced or crushed 2 to 3 fresh chilies or jalapeños, seeded and finely chopped 1/2 teaspoon ground cumin 1/4 teaspoon cayenne 2 cups white or cremini mushrooms, chopped 6 medium tomatoes, finely chopped 5 1/2 oz (160 mL) can tomato paste 1/3 cup fresh basil (2 teaspoons dried) 2 tablespoons fresh oregano (2 teaspoons dried) 1 tablespoon fresh thyme (1 teaspoon dried) 1 1/2 teaspoons sea salt generous amount of fresh cracked black pepper Lasagne: 4 cups fresh spinach, coarsely chopped 9 to 10 sheets fresh or dry lasagne noodles 1 2/3 cup ricotta cheese 1/4 cup fresh parsley, chopped 1 egg, lightly beaten (optional) 9 oz (250 g) fontina or mozzarella cheese, sliced 1/2 cup fresh grated Parmesan cheese Instructions: Soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. To prepare the sauce, heat the oil in a medium saucepan over medium heat. When hot, add the onion, carrot and celery and cook, stirring often, for 10 minutes or until the vegetables have softened. Toss in the garlic and chilies or jalapeños, and continue to stir for 2 minutes. Add the ground cumin and cayenne, stir a few times to coat the vegetables, and add the fresh and dried mushrooms to the pan. Cook, stirring often, for a few minutes. Now add the fresh and sun-dried tomatoes, tomato paste, basil, oregano, thyme, salt and black pepper. Simmer the sauce, stirring occasionally, until thickened — about 10 minutes. Meanwhile, lightly grease a 9 × 13 inch glass baking dish. Set aside. Begin preparing the lasagne by boiling the spinach in water for just a few minutes until wilted. Drain thoroughly, squeezing out the excess water. If using dried lasagna, cook until al dente according to package instructions in a large pot of salted water. Drain and rinse under cold water and set aside. (If using fresh pasta, there is no need to pre-cook.) In a medium bowl, mix together the ricotta, parsley and egg if using. To assemble the lasagne, spread about 2/3 cup of the sauce over the prepared baking dish. Arrange half of the noodles over the sauce, and then spread half of the ricotta mixture over the noodles. Follow this with half of the spinach, half of the remaining tomato sauce, and then half of the sliced fontina or mozzarella cheese. Repeat from the noodle layer. Sprinkle the top with the Parmesan cheese. Bake in a preheated 350° oven for 30 to 40 minutes until thickened and nicely browned on top. Remove from the oven and let cool for 5 to 10 minutes before serving. Makes 6 to 8 servings

If you enjoy this dish, surely you won't want to miss out on these other pasta delights:
Ricotta Pesto & Mushroom Lasagne
Penne with Ricotta, Parmesan and Tomatoes
Vegetarian Mushroom Bourguignon
Linguine with Pea-Basil Pesto and Mushrooms

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Tuscan Grape and Rosemary Focaccia (Schiacciata a l'Uva)

With market tables and bins groaning under the weight of an extraordinary abundance and variety of local produce, late summer and early fall are truly wonderful seasons for cooks in southwestern Ontario — I daresay that almost every fruit, vegetable, green and herb that I've cooked with over the past few months has been grown locally, sometimes as locally as my own backyard! One of the treats that I look most forward to every fall harvest are baskets of gorgeous deep blue Coronation grapes. Sweet, tangy and juicy, these colorful little gems — sometimes known just as "blue grapes" — are essentially a variety of Concord grapes with all the glorious Concord grape flavor but without seeds, making them perfect and easy for snacking on.

And snack on the first few baskets I always do, but I'm also on the hunt for ideas to incorporate them into recipes as well to showcase their unique taste in something more elaborate than a snack bowl. This recipe has been hiding in my draft folder for several months now, long since the last time blue grapes were in season, but now that I've gone through several baskets of this year's crop it was time to put it together in this savory and just slightly sweet Tuscan focaccia bread with rosemary, toasted pine nuts and olive oil — or what everyone else in Italy calls focaccia but is called schiacciata or "flattened down" in Tuscany.

This traditional bread is made during the wine grape harvest in Tuscany, and I suspect that it's made not so much in celebration of the harvest as for a snack to keep the vineyard workers going during the day. For us non-vineyard people, it's a wonderful light fresh leavened bread speckled with beautiful circles of purple and a surprisingly tasty combination of the grapes and fresh rosemary. My husband and I were delighted both with the taste and the soft texture of the bread interspersed with little crunchy toasted pine nuts. We ate this for dessert, for a late-night snack, and for breakfast the next day!

If you can't find Coronation grapes, do feel free to substitute any fairly tart and not-too-sweet red or black table grape.

Tuscan Grape and Rosemary Focaccia (Schiacciata a l'Uva)

Recipe by Lisa Turner Cuisine: Italian Published on October 4, 2013 Fresh soft foccacia bread with sweet tangy blue grapes, fresh rosemary and toasted pine nuts — a North American version of a traditional Tuscan harvest bread Print this recipe Ingredients: 1/3 cup olive oil 1 branch of fresh rosemary (2 tablespoons) 3/4 cup warm spring water 2 tablespoons honey 2 teaspoons instant yeast 2 cups all-purpose flour 1/2 cup semolina 1 teaspoon sea salt 2 tablespoons sugar (optional) 2 generous cups blue grapes 1/2 cup pine nuts olive oil for brushing Instructions: Combine the olive oil and rosemary in a saucepan and gently heat over medium-low heat. As soon as bubbles appear, remove from heat and strain the oil. Reserve the rosemary and let the oil cool to room temperature. When the oil is cool, combine the water, honey and yeast in a large mixing bowl until the yeast is dissolved. Let the mixture stand until bubbly — about 10 minutes. Add the olive oil, flour, semolina and salt. Mix the dough, pulling and folding with your hands, for about 10 minutes or until you have a smooth soft dough. Add more water if necessary. Now spread the dough out and scatter about 1/2 of the grapes on top. Gently fold a few more times to incorporate the grapes. Let the dough stand at room temperature for 1 to 2 hours or until the dough has doubled in size. Meanwhile, toss the pine nuts in a dry small saucepan or skillet over medium-low heat until golden brown. Set aside. Preheat an oven to 400° and line a baking sheet with parchment paper or brush with olive oil. Spread the dough over the baking sheet with your hands to fill a rectangular area about 12 inches by 15 inches, or about 1/2-inch thick. Alternately, brush a 9 × 13 glass baking pan with oil and spread the dough in the pan. Gently press the remaining grapes and pine nuts throughout the dough. Scatter the rosemary and sprinkle the sugar if using over top. Brush the top of the bread with olive oil and bake for 25 to 30 minutes or until the bread is golden brown and the grapes are oozing juice. Makes 4 to 6 servings

More blue grape recipes you will enjoy:
Concord Grape Pie
Blue Grape Pancakes
Baked Blue Grape Pancakes

On the top of the reading stack: The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup by Aliza Green

Audio Accompaniment: space ambient

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