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butternut squash lasagna

October 16, 2013
the main event, the underwear diet
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1 medium butternut squash, peeled, deseeded, and thinly sliced into 1/4-inch slices
1 Tbsp olive oil
Kosher salt and black pepper
4 sprigs fresh sage
2 Tbsp butter
2 Tbsp all-purpose flour
1 quart whole milk
1 clove garlic, crushed
Pinch nutmeg
Pinch cayenne
1 15-oz container part-skim ricotta
5 oz frozen spinach, thawed and drained
1 box no-boil lasagna noodles
1 lb part-skim mozzarella cheese, grated

1. Preheat oven to 400 degrees F.
2. To make the squash: Gently toss the butternut squash slices with olive oil, salt, and pepper. Scatter 3 sprigs of sage on top of the squash and roast for 15-20 minutes, or until caramelized.
3. To make the roux: In a saucepan over medium-high heat, melt the butter. Add the flour to the pan and stir constantly for about 1 minute. Slowly add the milk to the roux, whisking constantly to avoid lumps. Add the garlic and remaining sprig of sage and cook over low heat, whisking often to prevent scorching. After 15 minutes, remove from the heat and discard garlic and sage. Season the bechamel with salt, pepper, nutmeg, and cayenne.
4. To make the ricotta: Combine ricotta with spinach. Season with salt and pepper.
5. Pour 1/4 of the bechamel into the bottom of a greased pan and spread to cover the bottom (I used an 8″ x 10″ aluminum pan, but whatever you make lasagna or baked ziti in will work).
6. Place noodles over the bechamel, breaking them apart as needed to fill in all gaps.
7. Top noodles evenly with the ricotta mixture.
8. Scatter 1/4 of the mozzarella on top of the ricotta.
9. Repeat the layers: bechamel, noodles, ricotta, and mozzarella. Mozzarella should be the final layer.
10. Cover the pan with aluminum foil and bake for 45 minutes-1 hour. Remove foil and bake for another 15-20 minutes, or until the top is golden brown.

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Note: needs more bechamel. Adjust quantity for this recipe in the future.

seared tuna with kale and mushrooms

October 10, 2013
the main event, the underwear diet
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1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
juice of 1 lime, divided
1 inch piece ginger, peeled and grated
1/4 tsp chili pepper powder (or cayenne) or sriracha
2 cloves garlic
1/2 pound fresh tuna steaks
1 small leek, white and light green parts only, thinly sliced
Kosher salt
1 Tbsp olive oil, divided
10 oz cremini mushrooms
2 bunches kale, torn

1. Combine the soy sauce, vinegar, half the lime juice, ginger, and chili pepper powder in a shallow pan.
2. Grate one of the garlic cloves into the pan and whisk together ingredients.
3. Place the tuna steaks into the pan and marinate for 30 minutes to an hour, flipping halfway.
4. Combine the leeks and the remaining lime juice and refrigerate for at least 20 minutes.
5. Preheat oven to 200 degrees F.
6. Remove tuna from marinade and shake off excess, removing any bits of garlic or ginger.
7. Season with salt and pepper on both sides.
8. Heat 2 tsp olive oil in a non-stick pan over high heat until the first whisp of smoke.
9. Add the tuna to the pan and sear for 1 minute on each side. Remove and keep warm in the oven.
10. Heat the remaining 2 tsp olive oil over medium high in a separate pan.
11. Add mushrooms to the pan and cook, stirring occasionally, until golden brown.
12. Mince the remaining clove of garlic and add to the pan. Sauté for about 30 seconds.
13. Add kale to the pan one handful at a time. Season with salt and pepper and cook until wilted.
14. Plate the greens and top with the seared tuna.
15. Garnish with marinated leeks and a dash of chili pepper powder, if desired.

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red lentil soup

October 9, 2013
the main event, the underwear diet
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3 T olive oil
1 onion, small dice
2 stalks celery, small dice
2 large carrots, peeled and small dice
Kosher salt and black pepper
4 garlic cloves, minced
3 Tbsp tomato paste
1 Tbsp ground cumin
2 tsp chili powder
1/4 tsp cayenne pepper
5 cups low-sodium chicken broth (or substitute with water or vegetable broth for vegan soup)
1 cup red lentils
Garnish options: freshly squeezed lemon juice, chopped cilantro, sliced scallions, Greek yogurt, extra-virgin olive oil, spices (chili powder, cumin, cayenne)…

1. Heat oil in a pot over medium heat and then add onion, celery, and carrots. Season with salt and pepper and saute, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes.
2. Add garlic and cook for about 1 minute, or until fragrant.
3. Stir in tomato paste, cumin, chili powder, and cayenne pepper and cook for about 2 minutes, stirring often.
4. Pour broth into the pot and stir, scraping the bottom of the pot to loosen any bits.
5. Add the lentils to the pot.
6. Bring to a boil, reduce to a simmer, and cook for 20-30 minutes, or until the lentils are cooked through.
7. Adjust seasoning to taste and serve with garnish options of your choice, depending on taste and whether you are making the soup vegan.

Serve with whole wheat naan or pita bread and you’ll feed 3 hungry or 4 normal(ish) people.

red lentil soup

The best part about this recipe? It gets even better as it sits. Make plenty so that you have leftovers throughout the week.

peach and goat cheese panzanella

September 18, 2013
somethin' on the side, the main event, the underwear diet
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This is more an idea than a recipe:

baguette, cubed
olive oil
kosher salt and black pepper
green bell peppers
peaches
tomatoes
goat cheese

Preheat oven to 350 degrees F. Toss the baguette cubes with olive oil, salt and pepper. Toast until golden brown, flipping halfway, about 10-15 minutes. Slice the peppers and cut the peaches and tomatoes into wedges. Toss with the toasted baguette cubes. Drizzle the salad with olive oil and adjust salt and pepper to taste. Top with goat cheese. Eat. Now. Before the peaches and tomatoes disappear for the winter.

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