Pumpkin Lasgane

This one of my favorite ways to make lasagna.  The recipe calls for Swiss chard, but you can really use any leafy green you want.  Spinach or kale might be really good.  Honestly, I would almost double the greens – they cook down, and the contrast from the pumpkin is nice, but 2lb makes very little finished product.  The original recipe, which came from Food and Wine and which I have copied here, called for heavy cream…I just use 2% milk for everything and it turns out great.  I’ve also amended the recipe to add a hard gouda along with the parmesan, which goes well with the nutty flavors of the dish, but you can feel free to omit that, or replace it with any other kind of cheese you like.

pumpkin_lasagna

Recipe!

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Spiced Butternut Squash Soup

This is a new recipe we got from Eating Well magazine, and it’s pretty good.  It needed some extra pepper, but I think there’s a lot of potential to season this to your tastes, and I would make it again.  The recipe suggests to use plain yogurt for garnish, but I actually added a couple of generous spoonfuls to the soup for some added tang.

Recipe!

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Key Lime Bars

These are a great dessert to bring to a summer party or picnic…very refreshing.  I brought them to a summer get together at my friend’s house and they went like hot cakes…nice and tart and a good portion.  I got this recipe from Martha Stewart, but I doubled the crust because I wanted a stronger base for the bars.  The recipe below is printed as-is, though.

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Blackberry Mint Julep

This is way too tasty for its own good, and I don’t even enjoy Bourbon too much.  This was one of my contributions to a summer cocktail party we had a couple of months ago, and it seemed to go over well.  I got this from Martha Stewart.

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Stinger

One of my favorite winter cocktails, and a random use for creme de menthe. It’s festive and fun for the holidays. Courtesy of Washington Post.

  • Ice
  • 2 ounces cognac
  • 1 ounce white creme de menthe
  • Twist of lemon peel

Fill a mixing glass two-thirds full with ice. Add the cognac and white creme de menthe. Shake well, then strain into an old-fashioned glass filled with three or four ice cubes (not crushed ice). Garnish with a lemon twist.

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