no matter what you decide to put into your lasagna, the method of preparation and assembly remains largely the same. and when you are done, it can be eaten immediately, the next day (the flavors really start to come together on the second day), or over a week later if stored in the freezer (be sure to cool the lasagna to room temperature before freezing). this lasagna features some of my favorite spring vegetables – asparagus*, peas, and baby spinach – but i also encourage you to try your own combinations of vegetables.

spring lasagna

serves 8

1 bunch asparagus

2 cups peas (fresh or frozen)

1/2 pound spinach, roughly chopped

2 pounds fresh mozzarella (i like to use 1 pound each salted and unsalted mozzarella), thinly sliced

2 pounds fresh ricotta

4 cups tomato sauce (i like mario batali’s basic tomato sauce with a little red wine thrown in)

2 lb fresh lasagna sheets

prep

1. make your tomato sauce (or use your favorite jar of sauce), and allow to cool to room temperature. be sure to season your sauce appropriately (salt, pepper, herbs, etc.) as this will be the main source of seasoning (besides any salted mozzarella you use).

2. blanch the asparagus and fresh peas, if using, in boiling water for 1 minute. remove and plunge immediately into an ice bath, then remove and dry. cut the asparagus into 2″ pieces and set aside. (frozen peas can be added directly to the lasagna below.)

3. preheat the oven to 425.

assembly

1. spread a thin layer of sauce over the bottom of a large lasagna pan.

2. cover the bottom of the pan with pasta sheets (feel free to cut the sheets into strips to accomodate the sizes needed, but be sure to use clean scissors).

3. spread about 1/3 of your vegetables over the pasta sheets, then add about 1/4 of your mozzarella and ricotta. cover with more pasta sheets.

4. spread about 1/3 of your remaining sauce over the pasta sheets and add another 1/4 of your mozzarella and ricotta, then cover with pasta sheets.

5. repeat steps 3 and 4 until you have used all your ingredients, ending with a layer of pasta, sauce, then cheese.

6. bake in the oven for about 45 minutes, until the cheese on top is golden brown and the pasta sheets are cooked through. after removing from the oven, allow the lasagna to rest for 5-10 minutes before serving (this will help the cheese set and make serving a lot easier).

*asparagus: a few days after getting some fresh asparagus in my vegetable delivery, i read an article on www.treehugger.com about how to store fruits and vegetables. when i got home i immediately applied their advice to my (begining to wilt) asparagus. by the next morning they had perked up, and they remained crisp and vibrant until i cooked them 5 days later!

but so often herbs play a supporting role. why not embrace their springy goodness and make them the star? i decided to do just that with some savory muffins. i didn’t, however, have any eggs. thankfully, my tassajara bread book saved the day with its recipes for muffins with ingredients missing. i modified this technique with some herbaceous additions. the result was a fairly dense but still moist muffin that i’ve been eating for breakfast, lunch, and dinner!

savory spring muffins

makes 12 muffins

2 cups whole wheat flour

3/4 tsp salt

2 tsp baking powder

1/8 cup finely chopped thyme, rosemary, and sage, or a combination of your favorite herbs

1/4 cup olive oil

1/4 cup dark honey

1 cup milk

1. preheat the oven to 400° f.

2. in a medium bowl, combine the flour, salt, baking powder and herbs until well mixed. in another bowl, combine the oil, honey, milk, and 1 cup water. add the wet ingredients to the dry ingredients and fold until just combined. the mixture will still be slightly lumpy.

3. pour the batter evenly into greased muffin tins and bake for about 20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

however, this week’s recipe has nothing to do with apples, and everything to do with the amazing winter greens that we have been receiving as well. salad mixes, soup mixes, braising greens… my mouth waters as soon as i see them. this past week included winter russian kale, lacinato kale, collards, and sorrel, which made for an excellent soup mix. cooked together with some tomato puree, chickpeas, carrots, and anelletti (small ring-shaped pasta), they resulted in a satisfying, healthy, and easy dinner. and the anelletti, in their tomato-colored broth, gave the soup a name straight from childhood!

grown-up spaghetti-o soup

serves 4-6

1/4 cup olive oil

2 medium onions, diced

6 cloves garlic, minced

2 springs each fresh thyme and rosemary

6 medium carrots, chopped into medium rings or half-moons

3 cups tomato puree

8 cups vegetable stock

2 cups anelletti pasta

2 cans chickpeas, drained and rinsed

2 large bunches cooking greens, stemmed and roughly chopped

my husband’s recipe is nothing fancy, which is really the point. with guacamole, minimalism is the way to go. that doesn’t mean that fusion variations, say with mango or smoky seasoning, aren’t worth trying. but if you want the pure flavor and luscious texture of avocados at their best, keep it simple and read below!

a note on avocados: avocados can be tricky to buy. they never seem to ripen when you need them, and they often have tons of brown spots when cut open. i find it best to buy avocados several days before i need them. when ripe, they give slightly to gentle pressure. they should not be totally soft. if your avocados seem on track to ripen before you can use them, put them in the fridge. if they’re still rock-hard and you’re making guacamole soon, put them in a closed paper bag for a couple days.

purist’s guacamole

serves 4-6 as a snack or side

1/2 large bunch of cilantro, stemmed and roughly chopped, plus a few sprigs for garnish

1 large jalapeño, seeded if you wish (more seeds=spicier guacamole) and very finely minced

1/2 teaspoon kosher salt

4 avocados, prepared per instructions below

juice of 1 large lime

2 medium tomatoes, seeded and cut into medium dice

1/4 small onion (or more if you wish), minced

1. in a molcajete or mortar and pestle, or with the side of a large knife, mash together the cilantro, jalapeño, and salt until they liquify. work in batches if necessary. place the mixture in a large bowl.

2. prepare each avocado one by one. open by sliding a knife around the long way, then twisting apart the two halves. drive the blade of the knife into the pit and twist it out of the avocado. toss one or two of the pits into the guacamole bowl as you work; it helps prevent the guacamole from browning. discard the other pits. remove each avocado half with a large spoon, then place the halves flat-side down and chop into small squares. place each chopped avocado in the bowl and sprinkle immediately with some of the lime juice, again to prevent browning.

3. once all the avocados are in, add the tomato and onion and stir gently to combine the entire mixture. do not overmix! the flavors will mingle and improve if you have a few hours, or even a day, before you eat. just keep the guacamole in an airtight container, and in the fridge if it’s sitting for more than a little while. taste for seasoning just before serving and add more lime juice or salt if needed. transfer to a serving bowl, garnish with cilantro sprigs, and dive in!

i wanted to make something delicious and unfussy. most super bowl parties are not white-tie affairs, after all. i also had a yearning for a note of freshness to combat the winter doldrums. the answer: plump muffins with blueberries, raspberries, and white chocolate chips. by using frozen berries, you avoid fruit grown far away that’s a week old by the time it reaches your supermarket, and you prevent the berries from becoming mushy messes (thanks to baking illustrated for this tip, and for the recipe on which i based my muffins). the white chocolate chips make little pockets of gooey sweetness interspersed with the tart and vibrant fruit. and as a bonus, the muffins’ colors work for both the giants and the patriots, so you can serve them proudly no matter what team you and your friends are supporting!

super bowl muffins

makes 32 mini muffins or 12 regular muffins

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

1 cup sugar

4 tablespoons unsalted butter, melted and cooled slightly

1 1/4 cups sour cream (low-fat or regular)

3/4 cup frozen blueberries

3/4 cup frozen raspberries

1/2 cup white chocolate chips

1. preheat the oven to 350° f. grease the muffin pan.

2. in a medium bowl, whisk together the flour, baking powder, and salt and set aside. in a second medium bowl, beat the egg until light and fluffy. add the sugar and whisk until thick and well-combined. add the melted butter slowly, whisking constantly to combine. then add the sour cream and whisk until just combined.

3. add the frozen berries to the dry ingredients and toss to coat. add the white chocolate chips, then add the wet ingredients and fold until the berries and chocolate chips are evenly distributed and the batter is just combined.

4. spoon the batter into the muffin pans. bake for about 30 minutes, rotating the pan in the oven halfway through. when done, the muffins will be light golden-brown and a toothpick inserted into the center of a muffin will come out clean. allow the muffins to cool slightly before removing from the pan.

this soup was inspired by some of our favorite italian soups, with a base of mirepoix, white beans, and tomatoes. the spirit of this soup is that after that you can add any vegetables you have or love. we added lacinato kale, my favorite vegetable at the moment, but any greens such as broccoli, cabbage, or string beans would be delicious. we also substituted shallots for some of the onion because we had some languishing from an october farmer’s market outing. and definitely don’t skimp on the carrots, because the sweetness they provide ties together the flavor beautifully.

and because this soup is so versatile, the adaptations and garnishes don’t stop with the ingredients. in its natural state it will be a delicious broth-based dish, but if you use an immersion blender or a food processor to puree a portion of the cooked ingredients, you will create a hearty and richly textured mixture full of vegetarian goodness. you can also top off your soup with a spoonful of pesto. here’s a recipe for the basil pesto i eat all summer long, but in winter you can forgo the expensive basil in grocery stores and use arugula, or your other favorite spicy green. and last but not least, a slice of crusty bread toasted with olive oil, garlic, herbes de provence, and salt goes perfectly alongside — or right in — your bowl.

winter white bean soup

serves 6-8

1 1/3 cups dried beans, such as cannellini

3 sprigs thyme

2 bay leaves

1/4 cup olive oil

1 large onion, finely diced

5 medium carrots, cut into 1/8″ rounds

5 stalks celery, cut into 1/8″ pieces

8-10 cloves of garlic, thinly sliced

3 sprigs thyme, 2 sprigs rosemary, and 2 sprigs oregano, all tied together with twine

2 tsp or 2 cubes vegetable bouillon (or chicken if you prefer)

1/2 cup white wine

1 28-oz can diced tomatoes

salt and pepper to taste

1 bunch lacinato kale or other cooking green, stemmed and cut into 1/2″ ribbons

1. at least 8 hours before cooking, place the beans in a bowl with water to cover by 1″. cover with plastic wrap and let stand at room temperature.

2. drain the beans and rinse thoroughly. place the beans in a medium pot along with fresh water to cover by at least 1″.  add 1 of the bay leaves and the three sprigs of thyme. bring to a boil over high heat, then reduce the heat and simmer, covered, until the beans are fairly tender but still al dente, about 30-45 minutes depending on the type of bean.

3. meanwhile, heat the olive oil in a large soup pot over medium heat. add the onions and cook, stirring infrequently, until soft and transparent, about 10 minutes. add the carrots, celery, and garlic and cook, stirring regularly, until the vegetables begin to soften, about 5 minutes more.

4. when the beans are ready, drain through a strainer set over a bowl, reserving the cooking liquid. set the beans aside.

5. once the vegetables have begun to soften, add the bouillon and stir to dissolve. add the remaining bay leaf and the bundle of herbs. then add the white wine, tomatoes with their juices, beans, 1 cup of the reserved bean cooking liquid, and 5 cups of water. salt and pepper generously and stir to combine all ingredients.

6. bring to a boil, then reduce the heat and simmer, partially covered, for about 12-15 minutes, until the beans and carrots are soft but not mushy. add the kale and simmer another 5 minutes to combine the flavors.

7. serve garnished with pesto, parmesan cheese, and extra-garlicky toast.

mirepoix: a french term for a combination of diced onions, carrots, and celery used as a flavor base for many soups, stews, stocks, and sauces.

having now baked one myself, i can tell you it is just as delicious as i remembered, and i think it will become a winter tradition in my kitchen. although the ingredients require 3 hours of cooking, the actually preparation of the whole pie is very simple. it’s the perfect thing to bake on a day when it’s too cold to go outside. once you have prepared the ingredients, you can leave them simmering on the stove while you attend to neglected to-do lists or watch a good movie, only stopping by occasionally to stir your filling. by the end of the day you will be warm and fulfilled with this sweet and spiced pie that i guarantee will keep the frost at bay.

the recipe i decided to use is from the baking companion to the ever-reliable best recipe cookbook, baking illustrated. i just know that when i try one of their recipes for the first time it’s going to be a success. that said, i did make a few changes of my own, which i have noted in italics in the recipe.

the ingredients, ready to go

modern mincemeat pie

serves 10-12

filling

6 large apples, a combination of crisp, tart, sweet, and soft varieties, peeled, cored, and cut into 1/4-inch dice

1 cup golden raisins

1 cup currants

1/2 cup sliced almonds, toasted

grated zest and juice from 1 orange

grated zest and juice from 1 lemon

1/4 cup diced candied orange peel

3/4 cup packed dark brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

8 tablespoons (1 stick) butter

1 1/2 cups apple cider, plus more as needed

1/3 cup rum or brandy

dough

2 1/2 cups flour (i use half spelt and half wheat flour)

1 teaspoon salt

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

8 tablespoons (1/2 cup) vegetable shortening, chilled and cut into small pieces

12 tablespoons (1 1/2 sticks) butter, chilled and cut into small pieces

6-8 tablespoons ice water

1 beaten egg for glazing the pie dough

1 tablespoon demerara sugar (or any sugar you have on hand) for garnishing the crust

1. preheat the oven to 400°f.

2. place all the filling ingredients except 1/2 cup of the cider and the rum in a large, heavy saucepan set over medium-low heat. bring to a boil and reduce heat to simmer gently. stir occasionally to prevent burning, until the mixture thickens and darkens in color, about 3 hours, adding more cider if necessary to prevent burning. at this point, the filling should have a jam-like consistency. then stir in the remaining 1/2 cup apple cider and the rum and cook until the liquid is thick and syrupy, about 10 minutes. cool the mixture to room temperature or refrigerate up to several days.

mincemeat filling, after 3 hours of simmering

3. while the mincemeat is cooking, prepare the dough. place the flour, spices, salt, and sugar in a food processor and pulse until well combined. sprinkle in the vegetable shortening, and pulse for about 10 1-second pulses. sprinkle in the butter and pulse for another 10 1-second pulses, or until the mixture resembles course sand with pieces of butter no larger than a pea. turn the mixture out into a metal bowl and sprinkle with 6 tablespoons of ice water. using a spatula, fold and press the dough together, gradually adding more ice water if needed to make the dough cohere. divide the dough into 2 discs, wrap in plastic wrap, and refrigerate for 1 hour or up to 2 days.

3. when the mincemeat is cooled and the dough is chilled, roll out the first of the discs of dough, on a well-floured surface, to a 12-inch circle. transfer the dough to a 9-inch pie plate. then roll out the second piece of dough to a 12-inch circle. spoon the mincemeat into the pie shell. place the second piece of dough over the filling. trim the edges of the top and bottom dough layers to 1/2 inch beyond the lip of the pan. tuck the rim of dough under itself so that the folded edge is flush with the pan lip. flute the edges or press with fork tines to seal. cut a few slits into the top of the dough (any design you like; this is just to let excess steam escape). brush the top crust with the beaten egg and sprinkle with the sugar.

4. bake the pie on the middle rack until the crust is light golden brown, 25 minutes. rotate the pie and reduce the oven temperature to 350°f. continue to bake until the juices bubble and the crust is deep golden brown, about 45 minutes. the bottom crust should also be golden (easy to see if you use a glass pie dish).

5. transfer the pie to a wire rack and cool to room temperature before serving. garnish with whipped cream.

but, you can’t consume sugar 24/7 without craving something savory. so my husband made a trip to little italy on christmas eve and came back with the most delicious fresh lasagna sheets from piemonte ravioli and fresh ricotta from da alleva. and in the meantime i roasted some sliced eggplant and zucchini, sauteed some mixed mushrooms, and cooked up a batch of our favorite mario batali marinara.  we then assembled 3 lasagnas, because when you have double batches of all your desserts, you can’t skimp on the main course!

after a few more days of eating and hanging out, my husband and i headed to naples, fl to visit his parents. in contrast to the cold spells we experienced on previous visits, we had nothing but sun and warmth this time around. my days on the beach were only interrupted by the search for delicious seafood, which we found at kelly’s fish house, riverwalk cafe, and truluck’s. we also managed to track down some delicious local oranges and grapefruits, which are now in peak season.

but by the time we got home on new year’s eve, both my husband and i felt like our bodies were ready for a change of pace. luckily i had made a surprise reservation for new year’s day at pure food and wine here in new york city. pure food and wine is a raw and vegan restaurant, so it was definitely a departure from our usual dining experiences. some of the dishes require that you ignore previous conceptions of standard items such as tacos or polenta, but i found everything i tasted to be incredibly refreshing and full of flavor. when you are cooking with only raw fruits, vegetables, and nuts it is important that the products are of very high quality. the difference came through on every dish, and unfortunately the prices as well.

then, on wednesday, we took our new year’s health kick to a the next level with a 3-day juice cleanse from blueprint cleanse. with the goal of relieving any residual holiday stress on our digestive organs, we consumed juiced greens, apples, beets, carrots, ginger, lemon, pineapple, mint, and cashews for 3 days. having done this before, and struggled through the last day, i was happy that this time felt much easier. my body felt light and healthy starting on the second day and i was sad to come to the end yesterday. that said, it is my goal this year to eat more vegetables and to eat lighter in general, so hopefully the healthy feeling will continue.

happy new year to all my readers! i look forward to blogging with you in 2012.

these cookies, inspired by a recipe found in yankee magazine years ago, and tinkered with for years after that, will melt in your mouth. the icing, straight from my great-grandmother’s kitchen, is a burst of deep, thick chocolate. when smooshed together, these sandwiches will have you hooked at the first bite. just don’t forget to handle the cookies gently while you are assembling the finished product. they can crumble if pressed too hard, and then you’ll have to eat the ones you break!

walnut wimpy balls

(makes 50 bite-sized cookies)

cookies

2 cups whole walnuts

2/3 cup confectioner’s sugar

1 cup (2 sticks) butter, at room temperature

1 teaspoon vanilla extract

1 3/4 cups flour

chocolate icing

5 ounces bittersweet chocolate

1 can sweetened condensed milk

2 teaspoons vanilla extract

1. preheat oven to 350°f.

2. in a food processor, grind walnuts with 2 tbsp of confectioner’s sugar until finely ground. set aside.

3. in an electric mixer, cream butter and remaining sugar until pale and fluffy. beat in the vanilla. then add flour and 3/4 cup of the ground walnuts and mix well.

4. roll balls of dough, about the diameter of a nickel, and bake on cookie sheets covered with non-greased parchment paper at 350°F for 10-12 minutes, until just barely golden. cool on a rack.

5. while the cookies are baking and cooling, prepare the chocolate icing. first add all ingredients together in the top of a double boiler set over simmering water. then stir until chocolate is melted and all ingredients are fully combined. set aside.

6. when the cookies are cool, sandwich the flat sides together using 1/2 teaspoon chocolate icing. roll the sides in the remaining ground walnuts.

what’s your favorite holiday cookie? and do you want some new ideas?…

What’s Gaby Cooking: Peppermint Bark Chocolate Cookies

And Love It Too: Snowball Cookies (Grain-Free, Dairy-Free and Vegan)

Taste With The Eyes: Olive Oil Oatmeal Cookies

Jones Is Hungry: A Cookie for Chocolate Lovers

From My Corner of Saratoga: Gooey Butter Cookies

The Sensitive Epicure: Speculaas Dutch Windmill Cookies

Napa Farmhouse 1885: Salted Chocolate & Dulce de Leche Fudge

Virtually Homemade: Chocolate Mint Snowballs

Sweet Life Bake: Polvorones de Chocolate

Daily*Dishin: Cherry Topped Cream-Drop Cookies

FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies

Thursday Night Dinner: Peppermint Bark Cookies

Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting

Mooshu Jenne: Biscotti

Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies

this week i was in the mood for something a little spicy, so i returned to a previous success i had in the kitchen with my turkey chorizo, taken from rick bayless’s authentic mexican. i was also trying to work my way through some of the grains in my pantry, so i added some pearl barley. finally, kale joined the mix to add color and excellent health benefits. what’s great about this dish is that with a little advance preparation the night before, you can make the stuffing while the squash is cooking, and be ready to stuff it by the time it’s done. not only does this recipe look beautiful at the table, but it also has a wonderful combination of sweet and spicy flavors to add a little zing to your winter dinner!

pearl barley

spiced stuffed winter squash

1 4-lb kabocha squash (or equal quantity of your favorite winter squash such as delicata or butternut)

1 bunch lacinato kale, stemmed and cut into thin ribbons (red or green kale would work as well)

1 medium onion, thinly sliced into half-moons

1 cup pearl barley (soaked for 8 hours or overnight in cold water)

1 lb ground turkey

2 medium dried ancho chiles

2 medium dried pasilla chiles

1/4 tsp whole coriander seeds

1/2 tsp ground cinnamon

1/8 tsp whole cloves

3/4 tsp dried oregano

1/4 tsp whole black peppercorns

1/8 tsp ground nutmeg

1/8 tsp ground ginger

2 tbsp sweet paprika

1 tsp salt

3 cloves garlic, minced

1/3 cup apple cider vinegar

4 tbsp olive oil

1. prepare the turkey chorizo the day before to allow the meat time to marinate in the seasoning.

• Seed and de-vein the dried chiles, then heat a pan over medium-high heat and cook the chiles by pressing them flat in the pan until they begin to color and blister. remove and allow to cool until crumbly, then tear into small bits.
• in a spice grinder combine the chiles, coriander, cinnamon, cloves, oregano, and peppercorns. grind until as smooth as possible. sift into a large metal bowl. the add the nutmeg, ginger, paprika, salt, garlic, and vinegar.
• add the ground turkey and stir until well combined. allow to marinate in the refrigerator overnight.

2. the next day, preheat the oven to 350°f.

3. cut a hole in the top of the kabocha squash in a 2-inch radius around the stem. (if you’re using an oblong squash such as a delicata or butternut, simply cut the squash in half lengthwise.) remove all the seeds and scrape out the strings from the inside of the squash.

4. roast the squash, open side down, on a lightly oiled baking sheet for approximately 1 hour, or until it’s soft all the way through. remove and set aside.

4. while the squash is cooking, bring the pearl barley and 1 1/2 cups water to a boil in a small pot. reduce heat and simmer until al dente, about 8 minutes. drain and set aside.

5. heat 2 tbsp olive oil in a large pot over medium heat. brown the seasoned turkey, stirring occasionally to expose all the turkey to the heat, about 10 minutes. remove from the pot and set aside.

5. add another 2 tbsp olive oil to the pot. then add the onion and sauté until soft, about 10 minutes. add the kale and cook until slightly wilted, about 8 minutes. remove from the heat.

6. thoroughly combine the barley, chorizo, and kale mixture in a large bowl. then spoon the mixture into the squash, pressing with the back of a large spoon to make sure the stuffing is densely packed.

7. return the stuffed squash to the oven for about 15 minutes, or until heated through. serve in slices if using a kabocha-shaped squash or in halves if using an oblong squash.

For more ways to try all the different kinds of winter squash, check out:

And Love It Too: Warm Winter Chili

Bay Area Foodie: Delicata Squash Soup

The Sensitive Epicure: Roasted Butternut Squash Soup

Cooking Channel: Kabocha Squash Pasta

What’s Gaby Cooking: Quinoa Stuffed Acorn Squash

Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter

Dishin and Dishes: Butternut Squash Bisque With Sage Cream

FN Dish: Simply Roasted Winter Squash