Summer Garden Pasta

 

Another Ina Garten yummy recipe. This serves 4. Cherry tomatoes and basil how can you go wrong... Need to plan ahead for this one.

Ingredients:

• 1 overflowing pint cherry tomatoes, halved
• 2 tablespoons Good EVOO
• 3 cloves minced fresh garlic
• 9 leaves fresh basil, julienned
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces angel hair pasta, cooked according to package directions
• freshly grated parmesan, for serving

Directions:

Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, salt and pepper. Cover and set aside at room temperature for about 4 hours.

Cook the angel hair pasta, drain and add to the bowl of cherry tomatoes. 

Garnish with parmesan and extra basil.

Zucchini Lasagna

 

This recipe is from Instagram.  The Modern Nonna. I followed the recipe, except I did not roll up the zucchini strips, but laid them flat. Aspen Moon Farm is my go to farm stand in Hygiene. Quality, organic and expensive! The recipe makes a 9x13-inch pan full of goodness.

Ingredients:

• 8-9 zucchini, cut in thirds or fourths lengthwise, depending on how large
• salt and pepper
• EVOO
• 1 jar Rao Marinara
• 1 container whole milk ricotta cheese
• 1/2 cup grated fresh parmesan cheese
• 2 eggs, beaten
• 1/4- 1/3 cup fresh basil, cut up
• 2 cups or so shredded mozzarella cheese

Directions:

Preheat oven to 400-degrees.

Place zucchini strips in a single layer on a baking sheet, brush with EVOO and sprinkle with salt and pepper. Bake 15 minutes. Remove and set aside.

Lightly grease a 9x13-inch baking pan with canola oil.

Combine the beaten egg, basil, parmesan cheese to the ricotta cheese.

Add a thin layer of marinara to the bottom of the baking pan.

Place the zucchini slices on top of marinara, top with 1/2 of the ricotta mixture. Repeat with marinara, zucchini, ricotta and finally rest of marinara. Top with shredded mozzarella.

Bake for 20 minutes uncovered. Allow to sit before cutting into serving portions.

Celery Salad

 

From life's ambrosia.com Light, crisp and refreshing salad and great way to use up celery in your frig. I served along side a baby spring lettuce salad. So good! 4 servings

Ingredients:

• 4 large celery stalks with leaves ends trimmed, sliced into bite size pieces
• 1/4 cup thinly sliced red onion, soak in cold water for 15 minutes, drain
• 2 tablespoons EVOO
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• salt and pepper to taste
• parmesan cheese, grated for serving

Directions:

Combine all ingredients, except parmesan cheese in a bowl. When ready to serve, sprinkle with parmesan cheese.