Tuesday, August 5, 2014

Summer Lasagna, Green Bean Salad & Zucchini Muffins

What fun I'm having buying little bits of this and that produce at the Farmer's Markets and trying seasonal recipes.  The Summer Lasagna, from Laura's Lean Beef, uses squash instead of noodles.  Because I buy petite products, and managed to "loose" one of my squashes, I added 2 tiger eggplants as well.  Here's my version:

Summer Lasagna
(Serves 4-prepared in a 6 X 8 inch baking dish)

1/4 # Lean Ground Beef
1/2 cup Diced Tomatoes, canned without added salt
1 Spring Onion, diced
Brown ground beef with tomatoes and onions.  Cook until most of the liquid has evaporated.   Add
1/2 ear of Corn, cut off the cob

Spray baking dish with Pam.  Line with:
1 layer sliced Zucchini
Top with
Beef, onion, tomato, corn mixture
Follow with a layer of 
Yellow Squash, sliced
Shredded Zucchini Squash
1 cup Cooked Spring Mix (water squeezed out)  
2 tbsp. Fresh Basil Sprigs

1 Egg
1/4 cup Ricotta Cheese, part-skim
1 ounce Swiss Cheese, shredded
Spread mixture over the top of the lasagna.  Top with:
Peeled, sliced Eggplant
Sprinkle on top:
Wheat Germ

Bake at 375 degrees for 20 minutes.  Garnish with:
2 Tbsp. Swiss Cheese, shredded
2 Mini Sweet Peppers, sliced

All to sit 5 minutes before cutting.

The Green Bean-Tomato Salad with Herbs was posted on Kitchen Daily. I'd purchased a tri-color bean bag from a local farmer, and cut the herbs and tomatoes from my own container garden.

Green Bean-Tomato Salad with Herbs
(Serves 3)

1/2 # Green, Yellow and Purple String Beans
1/2 tsp. Dry Mustard
1 Tbsp. Red Wine Vinegar
1 tsp. Olive Oil
1 Plum Tomato, chopped
2 Tbsp. assorted Fresh Herbs, snipped
Cook green beans.  Mix vinegar, mustard and oil.  Pour over beans.  Stir in tomato and herbs.  Chill.

The Zucchini Muffins with Maple Nut Streusel Recipe is by Back to the Book Nutrition.  The recipe makes small, very soft muffins that are sure to please.  Here's how I made it:

Zucchini Muffins with Maple Nut Streusel
(11 muffins)

1 Egg
1/4 cup Honey
Beat in electric mixer.

Stir together dry ingredients in a separate bowl:
1 cup & 2 Tbsp. Whole Wheat Pastry Flour
2 Tbsp. Flaxmeal
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1 1/2 tsp. Cinnamon

Mix wet ingredients in another bowl:
2 Tbsp. Earth Blend Buttery Spread, melted
1/4 cup Applesauce, unsweetened
1 1/2 tsp. Pure Vanilla Extract
1 1/4 cup Zucchini, with skin, shredded   

Alternately stir in dry, then liquid ingredients with egg-honey mixture.  Do not overmix.
Portion into muffin tin sprayed with Pam.  Top with Streusel:

1/4 cup Whole Wheat Pastry Flour
1/4 tsp. Cinnamon
1 1/2 Tbsp. Maple Syrup
1/4 Tbsp. Pecan Meal
Mix.  Cut in:
2 Tbsp. Earth Blend Buttery Spread 

Bake at 325 for 20 minutes.

What an awesome lunch I'll take tomorrow with leftovers!          


No comments:

Post a Comment