20
April 2017
By Barb Armijo
Spring is an awkward time for us foodies . We ’ re not sure whether to put away our Dutch oven or pull out the grill . What I ’ ve discovered is that recipes seem to get a little lighter in the spring . Not just lighter in calories , but lighter in color and texture .
Bon Appetit magazine suggests that this time of year , cooking is also lightened up with white wine or broth , rather than more wintery flavors of heavy cream-based or red wine sauces .
Here ’ s a super easy lasagna recipe shared by a friend of mine recently . I made it and it was a hit with my family despite the fact there is no ricotta cheese in this recipe , and you add vegetables to the turkey mixture for a new layer of flavor – yes , I said turkey . My friend called it Mexican lasagna , but I ’ m not sure that ’ s completely appropriate either . In any case , it ’ s delicious .
This recipe would pair nicely with chilled Pinot grigio . However , I found a cocktail recipe that also will add to the meal .
Mexican Lasagna
• 1 ( 16-ounce ) package extra lean ground turkey
• 2 cloves garlic , minced
• 1 finely chopped onion
• 1 cup chopped red , yellow or orange ( or a mix , so pretty ) bell peppers
• About 6 diced white mushrooms , stems removed
• 1 or 2 diced jalapenos
• 1½ teaspoons dried crushed oregano
• 1½ teaspoons dried basil
• 1 can diced tomatoes
• ½ cup white wine ( optional )
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1
2017
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• 1 pound ( about 3 medium ) zucchini , sliced thinly , lengthwise
• 8 or 9 lasagna noodles ( cooked )
• 1 cup shredded cheddar or Monterey jack cheese
• 1 cup shredded mozzarella cheese , divided
PRIME TIME
Spring Recipe To Propel You Into Summertime ptfcg . com
SANTA FE
Directions
• Heat oven to 350 ° F . Mist baking pan ( I used 9 x 13 ) with cooking spray .
• Sweat the onion , peppers , mushrooms and jalapenos in a large skillet , using a little extra virgin olive oil . Add the garlic last so it doesn ’ t burn .
• Add the ground turkey to the skillet and cook to well-done ( 165 º F as measured by a meat thermometer ).
• Add garlic , tomatoes , oregano , basil and wine . Bring mixture to a gentle boil , and then simmer ( about 30 minutes minimum ).
• In baking pan , add a little of the meat mixture to the bottom of the pan . Then layer one row of lasagna noodles . Then add a layer of the meat mixture , cheese , zucchini slices and repeat .
• I ended up with three complete layers , with sauce leftover to pour over the top . I added a little more cheese to top to finish .
• Cover with foil and put in oven for 40 minutes .
• Uncover and put back in oven about 10 minutes more until cheese is bubbly .
Strawberry Basil Margaritas Makes 1 pitcher , or about 8 servings
• 1 can ( 12 ounces ) frozen limeade concentrate
• About 12 strawberries
• 8 basil leaves
• 2 to 2 1 / 2 cups tequila ( gold or silver )
• Empty the limeade concentrate into a pitcher . Add 2 1 / 2 cans of water and 1 1 / 2 ( 18 ounces , or 2 1 / 4 cups of tequila ( or a bit less , if you don ’ t want your drinks to be quite as strong ).
• Hull the strawberries , slice lengthwise , and add to the pitcher . Crumple the basil a little in your hands ( This will help the basil flavor release into the drink .) and add it to the pitcher , too . Place the pitcher , covered , in the fridge overnight , or for at least four hours .
• When you remove the pitcher from the fridge , your margaritas will be a lovely pale pink color .
• Serve over ice .
Courtesy : thekitchn . com
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