Potato Gratin With Gruyere and Fresh Rosemary

Ingredients to Serve 10

  • 1.5 to 2 lbs Yukon Gold potatoes
  • 1.5 sweet potatoes
  • Butter, for baking dish
  • 2.5 cups shredded Gruyere cheese (10 oz.)
  • 1.5 Tbsp minced fresh rosemary, plus sprigs for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup heavy cream
  • 1-2 cloves garlic, minced


  1. Preheat oven to 450F.
  2. Peel and thinly slice potatoes and sweet potatoes using a sharp knife, mandoline or food processor fitted with a slicing attachment.
  3. Butter a 13-by-9-inch or other 3- or 4-quart baking dish. Set aside 1/2 cup cheese. Alternate layers of potatoes and sweet potatoes, sprinkling each layer with some remaining cheese, a little minced rosemary, salt and pepper.
  4. Combine cream and garlic, pour over potatoes. Sprinkle with reserved cheese. Cover with heavy-duty foil; place on a sheet pan. Bake 1 hour. Uncover; bake 15-20 minutes or until potatoes are tender and bubbly. Let stand 15 minutes. Serve garnished with rosemary sprigs.

Submitted by Sam Longstreet

Source: http://www.parade.com

Baked Polenta with Mushrooms and Spinach


1 1/2 cups Polenta (dry)

4 1/2 cups Water

1/2 cup Parmesan Cheese, grated

4 cups Mushrooms, thinly sliced

3 cups Baby Spinach, stems removed

1 1/2 cups Fontina Cheese, grated [or Gruyere]

3 tbsp Olive Oil

3/4 tsp Sage (dried)

1 1/2 tsp Salt

1/2 tsp Pepper, ground

1 tbsp Butter


1.) Heat oven to 350 degrees. In medium saucepan, bring 4 1/2 cups Water and 1 tsp Salt to a boil.

2.) Add 1 1/2 cups Polenta slowly to boiling water while whisking mixture.

3.) Whisk into mixture 1 tbsp Olive Oil and 1/4 tsp Sage. Reduce heat and simmer for 10 minutes stirring occasionally.

4.) Once mixture is thick and creamy, stir in 3 tbsp of the Parmesan Cheese. Turn off heat, set aside.

5.) Meanwhile, grease 8” x 12” baking dish.

6.) In frying pan, heat 1 tbsp Butter and 2 tbsp Olive Oil. Add Mushrooms, Spinach, 1/2 tsp salt, 1/2 tsp Sage and 1/4 tsp Ground Pepper. Sauté until golden brown.

7.) Pour half of the Polenta into baking dish, then half of the Mushrooms & Spinach, then cover layer with half of the Fontina & Parmesan Cheese. Repeat these steps one more time. Bake for 15 minutes.


The derivation of this recipe came off of the box of Cucina Antica (?).
Would double the spinach quantity to 6 cups for the next attempt.

Contributed by Robin and Sharon Roberts

Eggplant Caponata

Prep Time: 15 minutes  Cook Time: 30 minutes 

Servings: Servings 4

Source: unicornsinthekitchen.com


1 lb Italian Eggplants, cut into 1 1/2 inch cubes

1/4 cup Olive Oil

1 Yellow Onion, chopped

4 Garlic Cloves, minced

1 can Diced Tomatoes 15 oz

1 Red Bell Pepper, diced

1/2 cup Green and Black Olives, chopped

1/4 cup Capers

1 tsp Salt

1/4 tsp Black Pepper


1.) Preheat the oven to 400F. Line a baking sheet with aluminum foil then coat with Olive Oil.

2.) Place Eggplant pieces on the baking sheet and drizzle with 2 tablespoons Olive Oil. Sprinkle with Salt and mix with your hands.

3.) Roast the Eggplants in the oven for 20 minutes.

4.) Meanwhile, heat the remaining 2 tablespoons Olive Oil in medium pan over medium heat and saute Onion and Garlic until translucent.

5.) Add in Diced Tomatoes and Red Bell Peppers to Onions and Garlic. Cook for about 10 minutes.

6.) Add in cooked eggplant, chopped olives and capers. Cook for about 5 minutes.

7.) Season with salt and pepper.

8.) Top with parsley and serve warm with crusty bread.


It’s possible to make this dish ahead of time. Eggplant caponata can be served warm, cold or at room temperature.

Store the leftovers in an airtight glass container and refrigerate for up to one week.


Calories 208kcal
Calories: 208kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Sodium: 1161mg | Potassium: 505mg | Fiber: 6g | Sugar: 8g | Vitamin A: 228IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 2mg

Contributed by Robin and Sharon Roberts

Zucchini Lasagna – Running in a Skirt

Serves 8


  • 2 large zucchini
  • 0.25 teaspoon salt, plus an additional pinch, divided
  • 0.25 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 16 oz Portobello mushrooms, sliced
  • 30 ounces skim milk ricotta
  • 2 eggs, beaten
  • 0.25 cup grated Parmesan
  • 2 teaspoons Italian seasoning
  • 2 cups shredded part-skim mozzarella cheese
  • 26 oz jar of pasta sauce
  • Cooking spray


  1. Slice the zucchini with a mandolin into 3/16th thick slices.
  2. Put in a strainer and lightly sprinkle with salt. Allow to sit 15 minutes and blot with paper towels as you see moisture. You are trying to get as much moisture out of the zucchini as possible.
  3. Preheat oven to 400 degrees and grease a 9×13 casserole dish
  4. Over medium heat, sauté the mushrooms in the olive oil with half of the salt and pepper. Cook until tender 5-8 minutes. Set aside.
  5. Dry zucchini strips well and lay out on cookie sheets. Sprinkle both sides with the rest of the salt and pepper. Roast for 10 minutes, flipping once. Carefully dry off any moisture.
  6. While zucchini is roasting mix the ricotta, eggs, parmesan, and parsley in a bowl. Set aside.
  7. Once the zucchini is roasted, you can start layering the lasagna!
  8. Start with a thin layer of pasta sauce. Add 1/3 of the zucchini noodles.
  9. Carefully top with 1/2 the ricotta, 1/2 mushrooms and 1/3 of the shredded cheese.
  10. Repeat!
  11. Finish with a last layer of the zucchini noodles and the rest of the shredded cheese.
  12. Cover with foil and bake for 45- 50 minutes. Remove foil after 20 minutes. Rest 10 minutes before serving.


30 oz may seem like a lot of ricotta cheese, but it works.

There may still be some additional moisture in the lasagna when you first cut it. Allow a paper towel to soak it up after you cut the first piece and that should take care of it!


Calories: 245kcalCarbohydrates: 18gProtein: 21gFat: 9gSaturated Fat: 4gCholesterol: 79mgSodium: 915mgPotassium: 684mgFiber: 3gSugar: 10gVitamin A: 804IUVitamin C: 17mgCalcium: 455mgIron: 2mg

Submitted by Sam Longstreet

Brie, Grape, and Arugula Salad

Serves 2


  • 1 tablespoon balsamic vinegar
  • Squeeze of agave nectar
  • Extra virgin olive oil
  • Maldon or other flaky salt
  • Freshly ground black pepper


  • ½ cup pine nuts
  • Large handful baby arugula
  • Leaves from 3 fresh tarragon sprigs
  • Leaves from 3 fresh dill sprigs
  • 1 ½ cups seedless grapes, quartered
  • 4 to 5 ounces good-quality Brie cheese, chilled


To make the dressing, whisk the vinegar, agave nectar, olive oil, and salt and pepper to taste in a bowl. Adjust the seasoning as desired and set aside.

To make the salad, toast the pine nuts in a small dry skillet over low heat for 3 to 4 minutes, until evenly browned. Remove from the heat and set aside.

From: Fresh, Happy, Tasty ~ An Adventure in 100 recipes by Jane Coxwell

Submitted by Mark Marquardt & Rebecca Young Marquardt

Chipotle Avocado and Egg Salad


  • 1-2 ripe avocados I buy avocados when they are hard and green and let them ripen on the counter. Once they are ripe, I put them in the refrigerator. They can be used up to a week or two later. They usually take about 4 days to ripen.
  • 1-2 hard-boiled eggs
  • 1/4 cup cooked black beluga lentils (purchase them in dry form). These are smaller lentils that look like caviar. They do not need to be soaked prior to cooking. In a small saucepan, add enough water to cover by 2 inches, add salt, and bring to a boil. Cover, reduce to a simmer and cook for 15-20 minutes until they are firm to the taste but not hard. Drain the excess water. These can be found at Mom’s Organic Market. See the photos below for brands. They are called either black beluga lentils or black lentils.
  • 1/4 cup pumpkin seeds
  • Small amount of dried cranberries
  • Juice of 1 lime
  • Mayonnaise
  • Chipotle peppers in adobo sauce You will find these in a small can in the Mexican foods section. I freeze the unused peppers in a container in which I can separate each pepper. One can contains approximately 8 peppers. See the photos below for brands.


  1. Peel the avocado and egg into small chunks and combine in a medium size bowl.
  2. Add the cooked lentils, pumpkin seeds, and cranberries.
  3. Using a mini-chopper, mix 1-2 chipotle peppers with the juice of the lime and ½ cup mayonnaise until smooth. It will become a lovely orange color. You may replace some mayonnaise with plain greek yogurt. Taste to see if it has the right amount of spice for your preference. If it’s too mild, add another pepper. If it’s too spicy, add more mayonnaise.
  4. Mix some chipotle mayonnaise in with the other ingredients until they are
  5. all coated to your liking. Do not use all the mayonnaise — adjust as necessary and save the remaining mayonnaise to use in other dishes.
  6. Experiment with other add-ins!
IngredientPossible Brand
Black Beluga LentilsTimeless Natural Foods Organic Black Beluga Lentils 16 oz.
Chipotle Peppers in Adobo SauceGoya Chipotle Peppers Adobados Mexico in Adobo Sauce 7 oz. Can Best By Sept 2022

Recipe Provided by Christian Reynolds

Spaghetti w/ Cacio e Pepe Butter

Ingredients: 1 lb. broccoli rabe trimmed and chopped, 1 lb. dried spaghetti, Cacio a Pepe Butter (in freezer)

Cook broccoli rabe in a large pot of boiling water until crisp tender … 2-3 minutes.  Using a slotted spoon, transfer to a colander to drain.  Add pasta to boiling water and cook until al dente.

In a serving bowl, toss pasta with broccoli rabe.  Using a hand grater, grate some Cacio e/ Pepe Butter over pasta and toss vigorously to coat. Season with salt and toss again.  Serve immediately.

Cacio E Pepe Butter

Mash 4 oz. softened butter (2 sticks) w/

1 cup of freshly grated Parmesan Cheese

2 Tablespoons freshly ground black pepper

1 teaspoon kosher salt

Put butter mixture , in the shape of a log, on parchment paper … roll up paper and place in in freezer.

Do this in the morning and you are all set to move on to dinner later in the day.

Submitted by Betsy Kaufman. Thank you!

Asparagus Pasta

1 bunch of Asparagus; clean in water, drain, chop in 1-inch pieces – put in bowl

1 bunch of scallions: clean, slice horizontally, then in 1-inch pieces – put in same bowl

1 box of mushrooms, wash and dry.  Slice in half, then slice down- put in same bowl

Put water in pan, bring to a boil and cook spaghetti for 2 people.

Saute’ vegetables in large frying pan w/ small amount of olive oil or butter

Drain cooked spaghetti – add to veggies in frying pan.

Toss and plate … enjoy!

Submitted by Betsy Kaufman. Thank you!

Veggie Pasta with Marinara Sauce

Created by Mark Marquardt!

Servings: 4


• 2 cups: spiral pasta (also called fusilli)
• ½ medium onion: use the whole onion if you like onions
• 1 package frozen veggie crumbles (e.g., Morning Star Veggie Crumbles)
• 1 – 2 cups butternut squash (1/2 in. cubes) fresh or frozen (both fresh and frozen are available in many grocery stores or you can make your own)
• spices: I like salt, oregano and sage, but this is an individual taste
• 24 oz jar marinara sauce
• 2 medium tomatoes
• 2 – 3 tablespoons extra virgin olive oil


  1. Boil 2 – 3 quarts of water to cook pasta
  2. Dice the onion into small pieces and sauté with olive oil in large frying pan, add salt while frying. Fry onions until slightly brown (about 5 – 6 minutes)
  3. Add pasta to water and cook as directed on package (usually 9 – 11 min)
  4. Add butternut squash to sautéed onions and sauté until slightly brown (4-5 min)
  5. Add oregano and sage (or other spices as desired)
  6. Add frozen veggie crumbles and heat until slightly brown (4-5 min)
  7. Add marinara sauce to sauté pan
  8. Cut tomatoes in small pieces and add to sauté pan
  9. When the pasta is cooked to al dente, drain in colander and add to sauté pan
  10. If pasta has cooled, heat in the sauté pan until hot
  11. Serve hot

Instant Pot Black Beans and Rice

Yield: 6 servings (1.5 cups each) Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

This healthy instant pot recipe is made with brown rice, dry black beans and taco seasonings in under an hour.


Base Recipe for Rice and Beans

  • 1 and 1/2 cups brown rice, rinsed
  • 1 and 1/2 cups dry black beans
  • 1 can (15 oz) diced tomatoes with juice
  • 2 cups vegetable broth
  • 3 cups water

Optional Add-Ins


  1. Rinse the black beans and remove any debris. Set aside.
  2. Add the oil to your electric pressure cooker and press the “saute” button. Saute the onions until translucent. Add garlic and saute a minute more.
  3. Add the seasonings, tomatoes with juice, black beans, and rice. Pour in the vegetable broth and water. Stir to combine.
  4. Lock the pressure cooker lid in place and set the pressure release valve to “sealing”. Cook on high pressure for 30 minutes. 
  5. Once the cook time is done, let the pressure release naturally for 10 minutes. 
  6. Carefully move the pressure valve from sealing to venting and manually release the remaining steam. Enjoy!


  • To make this recipe without the canned tomatoes substitute 1/2 cup water or vegetable broth.
  • Older beans may take longer to cook. If you find that your beans aren’t cooked all the way through, lock the lid back in place and set to high pressure for another 5 minutes. Release pressure manually.
  • You can freeze rice and beans for up to three months. Place in the fridge to thaw at least 24 hours before you plan to use. These are my favorite freezer-safe glass containers.

Source: https://cozypeachkitchen.com/instant-pot-brown-rice-and-black-beans/#recipejump