Herbed Focaccia

Ingredients:
FOR BREAD
2 3/4 Cup Flour (+ more for dusting)
1 tsp Kosher Salt
1 tsp Sugar
1 tbsp Active Dry Yeast
1 Clove Garlic - Minced
1 Cup Water - 110 Degrees
1 tbsp EVOO

FOR TOPPING
1 tsp Garlic Powder
1 Clove Garlic - Minced
1 tsp Dry Oregano
1 tsp Kosher Salt
Pinch Black Pepper
1 tsp Dry Thyme
1 tbsp Rosemary - Finely Diced
1 1/2 tbsp Parmesan Cheese
EVOO

Directions:
In a stand mixer w/ the dough hook attachment, add in the flour, salt, sugar, garlic and yeast.  Mix to combine.  Add the EVOO and slowly add the water.  Mix on low for about 3-4 minutes.

Turn out on very lightly floured counter and kneed by hand for about 3-4 minutes. Oil a bowl and put the dough in the bowl, cover and place in a warm, non drafty place.  I put a towel over mine as well and usually keep on a table by my window.  Let rest for between 30-60 minutes or until doubled in size.

In a bowl, combine the toppings, but not the EVOO.  These toppings are just what I used, you can be creative and mix it up however you like with different spices or herbs or flavoring.

After the 1st rise of the dough, take your baking sheet, mine was around 9x13 (and make sure it has sides) and pour a generous amount of EVOO onto the pan. About 4-5 tablespoons.  You want to generously coat the sheet because then you pour the dough out onto the pan.  Using your fingers, stretch the dough to fit the pan.  Then, turn the dough over so both sides are coated with the EVOO.  * do not worry you have too much oil, this bread soaks it up and needs it.

Press the dough out evenly in the pan and then using the tips of your fingers, make craters and indentations all throughout the dough.  Sprinkle the toppings evenly over the dough and then drizzle more EVOO on top of the dough.

Cover with a dish towel and set aside again to rise for a 2nd time for about 60 min.

Place in a preheated 450 oven for between 13-15 minutes.  Ovens vary so keep an eye on it. It should be golden brown on top.

If you have any leftover topping, add to a bowl of EVOO and use to dip the bread in.

Enjoy #Cheftainment

EDIT:  This is also great as a pizza dough.  Simply split the dough in 1/2 to make 2 pizzas.  And bake for about 10-11 minutes. It makes for a very light and crispy dough and it's 1/2 as thick.

Italian Cabbage & White Bean Soup

Ingredients:
1 Medium Head of Cabbage - Chopped into 1" pieces
1 Grilled Chicken Breast - Small Dice
1 Onion - Chopped
1 Carrot - Chopped into 1/2" pieces
2 Garlic Cloves - Minced
2 Cans White Beans - Drained & Rinsed
2 tsp Salt
1 tsp Black Pepper
1 tsp Cumin
1 tsp Cayenne Pepper (or 1 tbsp crushed red pepper flakes)
4 tbsp Extra Virgin Olive Oil (EVOO)
4 Cups Chicken Stock
2 Cups Water (optional)

In a medium / large pot over med / high heat, add the evoo.  Add the onion, carrot & garlic and sautee for about 5 minutes, stirring occasionally.  Add in the salt, pepper, cumin, cayenne and stir to coat the vegetables. Cook for 1-2 minutes to open up the spices and bloom them.

Next add in the chicken and cabbage and stir to combine.  Add in the chicken stock.  The chicken broth should cover the cabbage, etc. by about an inch. If you need more liquid, add in some of the water or more chicken stock.  Cover and reduce to simmer and cook for about 20 minutes.  Add in the white beans and continue to simmer for another 10 minutes.

At this point, adjust the seasonings to taste and simmer for another 5 minutes if necessary.

Enjoy with a nice piece of rustic crusty bread.  #cheftainment

Roast Pork Loin

3 1/2 lb. Pork Loin - Trimmed of fat and patted dry & trussed - Room temperature
Spice Rub:
2 tbsp Kosher Salt
1 tbsp Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin
1 tsp Smoked Paprika
1 tsp Taco Seasoning
1 tsp Dried Mustard
1 tsp Roasted Pepper Powder (Optional - I make my own)
1 tsp BBQ Seasoning
1 tbsp Brown Sugar

1/4 Cup Extra Virgin Olive Oil (EVOO)
3 tbsp Butter
1/4 Cup Vegetable Oil

1/2 Cup Vegetable Stock (or Chicken or whatever you have)
1/4 Large Onion - Chopped

In a bowl, mix together the spices to combine.  Generously rub the spices over the pork loin and press into the meat.

In a baking dish add vegetable stock and onion.  Set aside.

In a pan over med / high heat, add the EVOO, butter and vegetable oil.  Add the seasoned pork loin and brown on all sides (and ends) about 2-3 minutes per side.  Transfer to baking dish and cover with foil.

In a preheated to 375 degree oven, add the pork loin and cook for about 35 minutes.  Increase the oven to 400 degrees, remove the foil and cook the pork loin for about another 10 minutes or until it reaches an internal temperature of 145 degrees.

Let pork loin rest for 10-15 minutes.

Take the juices and onion from the baking dish and blend for gravy.

Enjoy.

#foodie  #cheftainment #porkloin

Braised Vegetables (vegetarian)

12 New Potatoes - Peeled

2 Carrots - Peeled & carved into a ball (carving optional)

1/2 Onion

12 Brussels Sprouts - Bottom cut off and then cut an X in the bottom

12 Grape Tomatoes

6 Scallions - Roots cut off

3 Cloves Garlic - Peeled, Sliced thick

1 Beet

3 Cups Vegetable Stock

1 tsp Cumin

1 tsp Salt

1/2 tsp Pepper

1/4 Pesto

Extra Virgin Olive Oil (EVOO)

1 tbsp Celery or Parsley Leaves for garnish

Preheat oven to 375 degrees.  

In a baking dish add potatoes, carrots, onion, sprouts, tomatoes, scallions & garlic.  Sprinkle w/ cumin, salt, pepper.  Add the vegetable stock.  Should cover about 3/4 of the vegetables.  Depending on your baking dish you might need to add more.

Cover w/ aluminum foil.  

Place beet on aluminum foil and drizzle w/ EVOO.  Wrap foil around beet and put on a cookie sheet or baking dish (to catch juice).

Put veggies and beet in oven for 45 minutes.  Take veggies out and raise oven temp to 400 and let the beets continue to cook for 15 minutes.

Let beet cool and peel the skin.  Cut into slices or chunks.

In a bowl or a plate, assemble the veggies and beet.  Pour a little of the veggie stock over them and garnish w/ the celery leaves and pesto.

Maybe serve w/ a chunk of crusty bread to sop up the juices. Should make about 4 portions.

Enjoy.

#Cheftainment #foodie #vegan #vegetarian 

Spicy Roasted Brussels Sprouts

4 cups Brussels Sprouts  - Cleaned and cut in 1/2(not sure of the exact amount, I just used about 2 giant handfuls.
2 tbsp Bacon Fat
1 tbsp EVOO
2 tbsp Balsamic Vinegar
1/2 cup Water
2 Bacon Strips - Cooked till crispy and chopped
1/4 Onion - Diced
1 Garlic Clove - Minced
1/2 Fresno Chili - Seeded, sliced into strips
1 tsp Aleppo Peppers - Dried
1/2 tsp Black Pepper
2 tbsp - Locatelli Cheese - Grated

In a pan over med/high heat, add the bacon fat and EVOO to melt.  Add in the brussels sprouts and mix to coat.  Position the sprouts cut side down.  Cook for about 1 1/2 minutes.  Add the balsamic vinegar and cook about 30 seconds.  Add the water, bacon, onion, garlic, chili & aleppo peppers.  Reduce heat to simmer.  Put lid on pan and simmer about 5 minutes or until the liquid has evaporated.

You may need to add a little more water and cover again if the sprouts aren't fully cooked.

Sprinkle w/ black pepper and grate w/ locatelli cheese.

Enjoy.
#foodie  #cheftainment  #brusselssprouts

Spicy Asian Soup w/ Spinach, Tofu, Radishes & Sprouts.

Broth:

1/2 Onion - Chopped

3 Cloves Garlic - Smashed

Handfull of Parsley

1" Ginger - Small dice

1 Fresno Chili - Sliced in 1/2

1 Cup Sliced Crimini Mushrooms

2 Tbsp Miso Paste

2 Tbsp Gochujang paste

2 Cups Chicken Stock

2 Cups Water

In a pot over med/high heat bring to a boil and let simmer for 20 minutes.  Remove from heat.

Strain the broth and put back on the heat.  Add in:

2 Tbsp Soy Sauce

2 Tbsp Sugar

1 Tsp Rice Wine Vinegar

Simmer for 5 minutes.

Ingredients:

1 Handful of Spinach

1/4 Cup Sprouts

1 Radish - Thinly Sliced

Tofu - Browned & seasoned

In a bowl, add in the broth, spinach, sprouts, radish & tofu. Enjoy  #cheftainment 

Cream of Asparagus Soup

EVOO
1 Bunch Asparagus - Chopped, Tips set to the side
1/2 Onion - Chopped
2 Garlic Cloves - Chopped
1/2 tsp Cayenne Pepper
2 Cups Chicken Broth (low sodium)
1 tsp Salt
1 tsp Pepper
2 tbsp Butter
2 tbsp Flour
1 Cup Milk
1/2 Cup Sour Cream

In a medium size pot over med/high heat, add EVOO, enough to cover the bottom.  Add the onions and cook until translucent and slightly brown.  Add in the asparagus and garlic and cook another 5 minutes.

Add the cayenne, salt, pepper. Make sure the asparagus is soft.  Then add in the butter, melt, then flour.  Stir to combine.  Add in milk and sour cream.  Stir to combine.

Simmer about 10 minutes.  Using a blender or immersion blender, blend the soup to a creamy consistency.

Simmer about 5 minutes.  Adjust seasonings.

In a pan over high heat, add about 1 tbsp EVOO, a pinch of salt and pepper. Add in the tips of the asparagus.  Sautee about 1 minute, then add in about 3 tbsp water, cover and cook about 1 minute.

Spoon soup into bowl and garnish w/ asparagus tips, chicken, croutons, red peppers, etc,.

#Cheftainment

Vegetable Puff Pastry Tart

Ingredients:
2 Sheets Puff Pastry - Thawed + flour for dusting & rolling out
1 Shallot - Sliced thinly
2 Cloves Garlic - Smashed & finely diced
2 Leeks - Sliced 1/2" coins - rinsed and dried
2 Cups Mushrooms - Sliced
3/4 Red Onion - 1/4" slice
1/2 Green Pepper - 1/4" slice
3 tbsp EVOO
3 Roma Tomatoes - 1/2" slice
4 oz. Goat Cheese - Thawed
4 oz. Fontina Cheese - Sliced thin
4 oz. Havarti Cheese - Sliced thin
1 Tbsp Salt
1 Tbsp Pepper
2 tbsp Italian Seasoning

Preheat oven to 400 degrees.

On a lightly floured surface, roll out puff pastry to about 1/4" thick.  Place on a baking sheet lined with lightly buttered parchment paper.

In a large pan on med/high heat add the EVOO.  Add the shallot, garlic, leeks, mushroom, onion and pepper.  Sautee about 5 minutes.

Schmear the puff pastry w/ the goat cheese.  Lay the cheese slices on top.  Add on the mushroom, etc. mixture.  Spread evenly.  Sprinkle the Italian Seasoning, Salt & Pepper over everything.  Evenly place the tomatoes on top.

Roll up the sides of the puff pastry to create a "wall".  Place in oven for 25-30 minutes or until golden brown.  Let rest about 10 minutes before cutting into.  Served w/ an arugula salad is nice.

#Cheftainment

Broccoli Cheddar Soup

2 tbsp EOO
1/2 Onion - Diced
1 Carrot - Diced
1 Cup Mushrooms - Diced
2 Garlic Cloves - Minced
2 Bunches of Broccoli (stalks & tops) - Chopped
2 Cups Kale - Chopped
1/4 Cup White Wine
1 Qt. Chicken Stock or Vegetable Stock
Salt
Pepper
1/4 tbsp Cumin
1/2 tsp Smoked Paprika
1 Cup Cheddar Cheese

In a large pot over med/high heat, add the EVOO.  Add in the onion and carrot and a pinch of salt.  Cook about 5 minutes then add in the mushrooms and another pinch of salt and cook another 5 minutes.  You may add in a little bit of water if necessary to keep from sticking to the bottom.

Add the garlic and cook about 3 minutes.  Add the broccoli and kale and another pinch of salt and pepper.  Cook down about 15 minutes or until everything starts to break down.

Add in the cumin and paprika.  Cook about 2 minutes and then add in the wine.  Cook about 5 minutes and then add in the chicken or vegetable stock.

Bring to a boil and then reduce to simmer for about 15 minutes.

Using a blender or an immersion blender, puree the mixture.  Add in the cheddar cheese and whisk until melted and combined.  Taste for seasoning.

I served my soup topped w/ homemade garlic parmesan croutons and diced red pepper.  May also add a dollop of sour cream if desired.  Enjoy.

Roasted Garlic Soup

5 Slices Crispy Bacon (save bacon fat)
25 Large Cloves of Garlic - Peeled
1 Med/Large Onion - Diced
1/2 Loaf Italian Bread - Ripped into pieces
1 Cup EVOO
4 Cups Chicken Stock
1/2 Pint Heavy Cream
2 tbsp Fresh Thyme
2 tbsp Fresh Parsley

In a Dutch Oven or medium sized pot over med/high heat, add 2 tbsp EVOO and 2 tbsp Bacon Fat.  Add in Garlic and Onions and brown for about 5 minutes.  Lower heat to low/med and add the rest of the EVOO.  Cook for about 1 1/2 hours or until garlic smashes easily w/ a fork.

Add the thyme, parsley, chicken stock and heavy cream.  Cook for about 1/2 hour.  Add in the ripped bread and then blend with an emersion blender.  If you don't have one, put soup into the blender in stages so as not to burn yourself.  Blend until smooth and cook for another 15 minutes on a low simmer.

I topped my soup w/ roasted chicken, crumbled bacon and garlic bread.  The garlic soup becomes a sweet garlic flavor, not overpowering at all.  If you have leftovers it makes a fantastic pasta sauce.

Roasted Brussels Sprouts

1 lb Brussels Sprouts - end trimmed and sliced in 1/2
2 tbsp EVOO
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1/4 Cup Water
1/4 Cup Balsamic Vinegar
1/2 Parmesan Cheese (Or an Italian Mix)

In a cast iron skillet or oven proof pan, heat on the stove to high.  Add the EVOO, then layer in the sprouts, cut side down.

Sprinkle w/ salt, pepper, garlic powder.  Cook until bottom of sprouts are caramelized brown.  About 4 minutes.

Reduce heat to medium.  Add water and vinegar.  Cook until liquid is reduced.  Place in oven.

Cook about 10 minutes.  Sprinkle cheese over sprouts and cook about 3 more minutes or until cheese is melted and browned.

Enjoy.

Quickles - "Quick Pickles"

2 Cups Red Wine Vinegar
1 1/2 Cups Sugar
1/4 Cups Kosher Salt
1 tsp Mustard Seeds
3/4 tsp Coriander Seeds
1/2 tsp Celery Seeds
1/4 tsp cracked black peppercorns
2 Cloves Garlic - Smashed
1 Fresno Chili - Seeded and sliced
6 Kirby Cucumbers - Sliced about 1/4" thick
1/2 Onion thinly sliced
1 bunch Dill - Rough Chop
4 Radishes - Thinly Sliced


In a saucepot combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chili and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.

Once the mixture boils, pour the liquid over the sliced veggies until submerged.  Let the mixture sit in the liquid until it comes to room temperature.

Put in containers and store in the fridge.

Asian Meatballs - 2

20 oz. Ground Turkey

20 oz. Ground Pork

1 Med. Onion - Rough Chop

4 Garlic Cloves

1 tbsp Ginger - Grated

1 Cup Mushrooms - Rough Chop

1/4 Cup Parsley - Leaves & Stems

1/4 Cup Chicken Stock

2 Roasted Piquillo Peppers - Small Dice (use roasted red peppers if you don't have Piquillo)

2 tbsp Quinoa

1 Cup Bread Crumbs

2 tsp Salt

1 tsp Pepper

1 Egg - Beaten

For Sauce:

2 tbsp Sugar

3 tbsp Low Sodium Soy Sauce

2 tbsp EVOO

2 tbsp Dijon Mustard

1 tsp Sambal

1/2 Cup Water

In a small food processor add in the onion and garlic and puree.  Add to a large bowl.  Next blend up the mushrooms and parsley and add to the bowl.  In the bowl, add the piquillo peppers and chicken stock.  Mix to combine everything.  Add in the quinoa, bread crumbs, salt, pepper and egg.  Mix to combine.  Add in the turkey and pork and mix to combine (don't over mix).

Using a small scoop (about 1" in diameter) scoop the meatballs onto a large baking sheet (w/ sides) lined w/ parchment paper and sprayed w/ cooking spray.  When all the meatballs are on the baking sheet roll each into a ball.  Run your hands periodically under water to stop the meatballs from sticking. You should get about 80 meatballs.

Bake in a preheated 350 degree oven for about 15 minutes.  Mine didn't brown so when I took them out of the oven, I let them cool for about 10 minutes then put them in a sauté pan over med/high heat to brown about 2 minutes, stirring so as not to burn.

While the meatballs are in the oven, in a sauce pot add the sugar, soy sauce, evoo, mustard, sambal and water.  If you don't have sambal, you can substitute chili paste or about 1/4 tsp of chili flakes.  Stir to combine and dissolve the sugar.  Cook over med/high heat until the mixture starts to reduce and thicken.

When the meatballs are out of the oven (or the pan), let cool for about 5 minutes.  Add the meatballs to a large bowl and pour the sauce over them and stir to combine.   Garnish w/ sliced green onions and sesame seeds.

Perfect to serve as an appetizer or in a spicy asian noodle dish or soup.  Enjoy.

Prosciutto Wrapped Roasted Asparagus

1 Bunch Asparagus - Ends Trimmed

1 Garlic Clove - Minced

1 tbsp Dijon Mustard

2 + 1 tbsp Parmentino Cheese - Grated (substitute Parmesan if necessary)

1/2 tsp Black Pepper

4 Slices Prosciutto - Thinly Sliced

EVOO

In a large pot of boiling, salted water add the asparagus and cook for about 2 minutes.  Remove and plunge into an ice bath to stop the cooking and lock in the vibrant, green color.

Lay the slices of prosciutto out on a cutting board.  Spread the dijon evenly and sprinkle with 2 tbsp of the parmentino cheese, garlic and black pepper.

In 4 even bunches add the asparagus to the end of the proscuitto and roll up.  Sprinkle EVOO on a baking sheet and place the asparagus on and place in a preheated 450 degree oven and bake for about 10 minutes (turning after 5 minutes).

Place on a serving dish and sprinkle with remaining parmentino cheese.  Enjoy.

Roasted Turkey Tortilla Soup

10 Corn Tortillas - Cut in half then into 1/2" strips

3 Corn Tortillas - Finely diced

2 tbsp EVOO

1/2 Large Onion - Small Diced

2 Large Garlic Cloves - Small Diced

3/4 Green Pepper - Small Diced

1 32 oz Box of Swanson Mexican Tortilla Soup Broth

2 Cups Turkey (or Chicken Broth) - Shredded

1 14.5 Can Petite Diced Tomatoes

1 15 oz Can Black Beans - Drained and Rinsed

1 Cup Frozen Corn

1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
1 tsp Paprika
1 tsp Roasted Mushroom Powder (I make my own so you can omit this)

In a 400 degree oven, on a large baking pan add the tortillas and roast for 7 minutes.

In a Med / Large Pot, over medium heat add the EVOO.  Add the onion and garlic.  Cook for about 10 minutes.  Add in the pepper and cook for another 5 minutes.  Add in the finely diced tortillas and cook for about 3 minutes.

Add in the cumin, salt, pepper, paprika and mushroom powder.  Stir to combine and cook for about 2 minutes.

Deglaze with 1/2 cup of the Tortilla Soup Broth.  Cook for about a minute then add the rest of the Tortilla Soup Broth.  Add in the shredded turkey, corn, black beans.  Cook for about 5 minutes then add in the 2 cups of turkey stock.  Simmer for 10 minutes.

Top with the fried tortillas and Enjoy!

Spicy Hot Garlic Green Beans

2 tbsp Butter

2 tbsp Hot Pepper Oil (or regular EVOO w/ a sprinkling of red pepper flakes)

1/2 Cup Turkey Stock (or chicken or veggie, I just happened to have turkey on the stove)

1 lb Green Beans - Ends trimmed

3 Large Garlic Cloves - Minced

1 Piquillo Pepper - Diced

1 tsp Salt

1 tsp Pepper

1/4 tsp Cayenne Pepper

In a large pan over med/high heat add the butter and oil until melted and combined.  Add in the stock and green beans.  Mix to combine and stir occasionally.  Cook for about 5 minutes.

Add in the garlic, piquillo pepper, salt, pepper and cayenne.  Mix to combine, stir occasionally and cook for about another 5 minutes.

Serve as a side dish or even as a meal with some crusty Italian bread.  Enjoy.

Vegetable Lasagna

3 tbsp EVOO
1 tsp Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Cayenne Pepper
1/2 tsp Thyme
2 16 oz. Crimini Mushrooms - Sliced
2 tbsp Marsala Wine

2 tbsp EVOO
2 Medium Red Onions - Cut in 1/2 and Sliced about 1/4" thick
2 tbsp Balsamic Vinegar
1/2 tsp Pepper

2 tbsp EVOO
2 tbsp Butter
3 Leeks - Cut in 1/2 - rinsed in a bowl of cold water and patted dry
1/2 tsp Pepper

2 tbsp EVOO
1 Bunch Kale - Stems removed & Chopped
1 Bunch Rainbow Chard - Stems Removed & Chopped
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Pepper

2 tbsp EVOO
3 Zucchini - Sliced about 1/4" thick longwise
1/2 tsp Salt
1/4 tsp Pepper

3 10 oz. boxes of Frozen Spinach - Defrosted and squeezed
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Cayenne Pepper
1/2 Cup Shredded Carrots

2 32 oz. containers of Ricotta Cheese - room temp.
3 Eggs - beaten
3 tbsp Sugar
1 tsp Salt
1 tsp Pepper
1 tsp Cayenne Pepper

Bechamel Sauce:
8 tbsp Butter
1/4 Cup Flour
1/2 Gallon Milk
4 Garlic Cloves - Minced
1 tbsp Dijon Mustard
2 Cups Parmesan Cheese - Grated

1 32 oz. package Mozzarella Cheese - Shredded

2 16 oz. boxes of Lasagna Noodles

2 tbsp Butter cut into tiny cubes
1/4 Cup Parmesan Cheese

OK, I will start off by saying this is a very labor intensive recipe. That being said, the payoff is enormous as this feeds an army.  Each part and it's ingredients are separated above.

In a large bowl combine EVOO, pepper, onion powder, garlic powder, cayenne, thyme.  Add in the mushroom to coat.  Spread out on a large baking sheet and place in a 400 degree oven for about 15 minutes to roast.  Then transfer to a bowl and pour over the Marsala Wine and stir.

In a large pan over medium heat add the EVOO.  Add in the onions and stir to coat.  Stir occasionally for about 30-40 minutes until the onions are caramelized.  When they are almost finished pour in the balsamic vinegar and stir.

In a large pan over medium heat add the EVOO & butter.  Add in the leeks and stir to coat.  Stir occasionally.  Cook for about 15 minutes until the leeks are caramelized.  At the end add in pepper.

In a large pan over medium heat add the EVOO.  Add in the Kale & Chard.  With tongs keeps mixing.  It will wilt down a lot.  Once it's wilted, about 3-4 minutes, add the salt, pepper and garlic powder and stir to combine.

Drizzle the zucchini with EVOO, then sprinkle with the salt & pepper.  In a large pan over medium heat add the EVOO. Cook the zucchini about 2 min. per side, just to get a little golden color on it, but not to make mushy.

In a large bowl add the ricotta cheese, eggs, sugar, salt, pepper, cayenne.  Mix well.

In a large pan over medium heat add the butter to melt.  Add the flour and stir to combine and cook about 2 minutes.  Add in milk gradually, whisking constantly to avoid lumps.  Once combined add in the garlic, parmesan cheese and dijon.  Continue stirring until thickened.  It should coat the back of a spoon and when you run your finger down the center of the spoon, it stays separate, but you don't want a thick clump, you want it to still flow.

In a large pot of salty boiling water add the lasagna noodles and cook for about 6-7 minutes.  You want to slightly undercook them because they will bake in the oven.  Then drain and pat dry with a paper towel.

Now comes the assembling and if you're prepared it will go easily.  You could build individual layers but honestly it's really not worth it and no one will taste the difference. In a very large bowl combine the mushrooms, onions, leeks, kale/chard/spinach, carrots.  Mix to combine.

In a tall 9x12" pan (I used the aluminum throwaway kind), coat the bottom with a little Bechamel sauce (so the noodles don't stick). Add a layer of noodles slightly overlapping.  Spread a layer of the mushroom, spinach, etc. mixture.  Top w/ a 3rd of the ricotta and then the béchamel and then the mozzarella.

Add the next layer of noodles but going in the opposite direction (trim the noodles to fit).  Add the zucchini and repeat the steps of the mushroom, etc.

Dot the top layer w/ the butter and sprinkle the parmesan cheese.  Bake in a 350 degree oven lightly covered w/ aluminum foil (try to tent it so as to not touch the cheese) for 60 minutes.  Remove the foil and cook for another 15-20 minutes or until golden and bubbly on top.

Take out of the oven and let rest about 30 minutes before you cut and serve.  This gives all the cheese, etc. time to settle so that once you cut it, it doesn't just run out all over the place.

I served mine w/ a side of meatballs and slow cooked Italian Gravy but those recipes I keep to myself :)

Enjoy.

Puff Pastry Goat Cheese Heirloom Tomato Tart

1 Sheet Puff Pastry - Thawed 40 minutes
1/2 lb Mini Heirloom tomatoes - Cut in 1/2
2 tbsp Balsamic Vinegar
1/2 tbsp Salt
1/4 tbsp Pepper
1 tbsp Extra Virgin Olive Oil (EVOO)
5 oz Goat Cheese - Room Temp
4 oz. Mascarpone Cheese - Room Temp
4 Large Garlic Cloves - Thinly Sliced
1/4 Red Onion - Thinly Sliced
2 tbsp Capers
1 tbsp Basil - Thinly Sliced

In a bowl add the tomatoes, balsamic vinegar, salt & pepper, evoo and mix to combine.  Let marinate for about 30 minutes, stirring occasionally.

On a lightly floured surface, roll out the puff pastry and place on a baking sheet lined w/ parchment paper and sprayed with cooking spray.  Roll the edges in about 1/2 inch to form a border.

In a bowl combine the goat cheese and mascarpone cheese.  Spread on the puff pastry.  Divide the garlic slices along the cheese mixture.  Add the red onion, tomatoes and capers, spreading out evenly.  Drizzle the puff pastry w/ the marinade.

Place the puff pastry in a pre-heated 400 degree oven for 20-25 minutes or until the crust becomes golden and topping is just starting to brown.  Sprinkle w/ the basil, let cool about 10 minutes then slice and serve.  Can also be served room temperature.  Enjoy.

Coconut Milk Braised Pork Loin

2 2lb. Pork Loins
1 tbsp (each) - Salt, Pepper, Garlic Powder, Onion Powder, Thyme
1/2 tsp (each) - Taco Seasoning, Cumin, Poultry Seasoning
1 Cup Dried Apricots - Large Chop
1 Stalk Celery - Large Chop
1/2 Onion - Large Chop
2 Garlic Cloves - Smashed
1 Can Coconut Milk
3 Cups Chicken Stock
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil (EVOO)

Generously season the 2 pork loins with the spices making sure to cover the entire thing.  In a Dutch Oven or any large pot that can go in the oven, over med/high heat, add the evoo and butter and sear the pork loins on all sides.  Remove from the pot and add the apricots, celery, onion and garlic and cook for about 2 minutes scraping up all the bits of the pork loin stuck to the bottom of the pot.

Add back in the pork loins and cover with the coconut milk and chicken stock.  It should almost cover the pork loins but not completely.  Place lid on pot and set in a pre-heated 350 degree oven, turning the pork loins every hour.

Remove from oven, remove lid and let rest for about 15 minutes.  Remove the pork.  Put the pot on med/high heat and stir occasionally for about 10 minutes.  The liquid should basically come up to a bubble and break down any remaining bits of the apricots and veggies.  The apricots will thicken the sauce so no need for flour or corn starch.

Slice the pork loin into about 1-2" slices.  I served mine over garlic mashed potatoes but it would be good w/ buttered noodles or rice as well.  Garnish w/ parsley and enjoy.  The pork will be fall apart tender and the sauce will be slightly sweet and spicy.

Eggplant Parmesan

2 Large Eggplant - Peeled & Sliced about 1/2" thick
3 Eggs - Beaten
1 Cup Flour
3 Cups Sundried Tomato Basil Wheat Thins - Use a blender or food processor to turn into crumbs
3 Cups Tomato Sauce - I make my own but your favorite brand is fine
1 Cup Ricotta Cheese
1/4 Cup Basil - Torn
9 Slices Mozzarella Cheese - About 1/4" thick
1/2 Cup Parmesan Cheese - Shredded
Canola Oil - or Vegetable Oil

Over a wire rack placed over a cookie sheet place the sliced eggplant.  Generously salt both sides and set aside for 1 hour.  The salt will draw out the bitterness in the eggplant and make all the difference in the world in the taste.  After an hour, rinse the eggplant under water to remove the salt and pat dry with a paper towel.

In a pan over med/high heat add about 1/4" of oil and heat to the point if you dropped a tiny bit of flour in it would sizzle.  Working quickly and in an assembly line take each slice of eggplant and dredge in the four, tapping off any excess.  Then dredge in the beaten egg and then the wheat thins and place in the pan.

Fry on each side about 1-2 minutes or until golden and browned then place on either a wire rack to drain or on paper towels to drain off any excess oil.  Repeat process until all are fried, adding oil as needed.

In an 8x8" pan place a ladle full of tomato sauce on the bottom and move around to cover bottom of pan.  Layer in a single layer of eggplant.  Cut to fit if necessary.  Ladle another tomato sauce layer, sprinkle 1/3 of the basil over the eggplant.  Repeat 2 more times to make a total of 3 layers.

Divide the ricotta cheese over the eggplant in dollops, place the slices of mozzarella cheese over that and the remaining tomato sauce.  Sprinkle the top with the parmesan cheese.

Place in a preheated 350 degree oven.  I put it on a cookie sheet in case there was spillage.  Cook for 35-40 minutes when the top should be a nice bubbly brown.  Let sit about 15 minutes before serving. Should serve about 4-6 servings.