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Posts Tagged ‘sun-dried tomato’

by Sarah Steimer

The toasted walnut puree looks a little odd, but man is it good. All of this is good. It's so perfect for a party or a picnic or shoving into my mouth at lightspeed.

The toasted walnut puree looks a little odd, but man is it good. All of this is good. It’s so perfect for a party or a picnic or shoving into my mouth at lightspeed.


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by Sarah Steimer

I'm not big on New Year's resolutions, but I do want to try creating more of my own recipes. This was the first such invention of 2013. I expect it started the way most of my original recipes will start: with pure laziness and whatever happens to be in the pantry/fridge.

One of my goals this year is to make more of my own recipes. This was the first such invention of 2013. I expect it started the way most of my original recipes will start: with total laziness and whatever happens to be in the pantry/fridge.

  • 5-6 lasagna noodles
  • olive oil
  • 1/2 sweet onion, sliced thin
  • 1-2 cloves garlic, minced
  • 1 medium parsnip, peeled and cut into about 1/4-inch pieces
  • salt and pepper
  • 1/2 cup roughly chopped sun-dried tomatoes
  • 1/2 cup vegetable broth, divided
  • 1/4 cup roughly chopped fresh mozzarella
  • 3/4 cup ricotta
  • 1 egg yolk
  • 2 tablespoons fresh, chopped parsley
  • 2 teaspoons dried oregano
  • 1-2 teaspoons crushed red pepper
  • 3 tablespoons shredded Parmesan or Asiago

Break the lasagna noodles into (not too small) pieces. Cook until al dente. Strain and return to the pot, tossing with a couple teaspoons of olive oil to keep the noodles from sticking together.

Heat a saute pan over medium-low heat and add about 2 teaspoons olive oil. Once the oil is hot, add the onion, garlic and parsnips. Season with salt and pepper. Cook for about 15 minutes or until the parsnips can be easily pierced with a fork. Occasionally add the broth as the vegetables cook to de-glaze the pan. Add the sun-dried tomatoes during the last few minutes of cooking time.

Whisk together the ricotta, egg yolk, parsley, oregano and crushed red pepper. Season with a pinch of salt.

Lightly grease the bottom and sides of an 8-by-8-inch cooking pan with olive oil. Loosely layer half of the noodles on the bottom. Sprinkle with half the mozzarella and evenly distribute half the onion, parsnip and tomato mixture. Dot with half of the ricotta mixture, working in 1-teaspoon increments. Repeat this layering with the second half of all ingredients and top with the shredded Parmesan or Asiago.

Bake at 375 degrees for about 30 minutes, or until the cheese on top has started to brown.

Makes about 4-6 servings.

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by Sarah Steimer

I’ve been eating a variation of this sandwich for lunch for a few days now. This is one of the best breads I’ve used – it has walnuts, carrots and other interesting ingredients, from Bennison’s Bakery in Evanston, Ill.

  • 2 slices of good bread
  • olive oil
  • 2 leaves of chard (any kind will do, I’ve used both rainbow chard and ruby chard)
  • 3 tablespoons finely chopped onion
  • 1 small garlic clove, minced
  • 1-2 sun-dried tomatoes, chopped
  • salt and pepper, to taste
  • 2-4 slices fresh mozzarella

Heat the olive oil in a sauté pan. Add the onions and garlic, cooking until fragrant.

Remove the stems from the chard leaves, cutting a bit into the leaf itself to remove some of the thicker stem/rib. Chop the stems into about 1/2-inch pieces. Add to to the pan with the onion and garlic, also adding the chopped tomatoes.

Roughly chop the chard leaves and add to the pan as well, adding salt and pepper. Toss the ingredients in the pan, allowing the leaves to cook down. Once the chard is wilted, remove from the heat.

Place the mozzarella cheese on the bread slices, then top with the chard mixture.

Makes one serving.

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