Zucchini Pesto Lasagna And A Kale Lentil Salad

Here are a quick couple of recipes that I have made that turned out well and I wanted to share them with you. We had 2 days where the temps were under 90 woo hoo!! We are back up almost at 90 again but I have seen the light at the end of the tunnel. I harvested my basil from the garden and made a big jar of pesto, also working on harvesting my herbs and drying them so I have for the winter. The lasagna uses some of the pesto and the zucchini I got at the farmers market. It’s so simple to make and really delicious. I haven’t been eating meat lately, I can’t bring myself to eat it right now. The Kale and lentil salad provides protein from the lentils and cheese and pistachio a very nice substitute and delicious. The lighting was weird on the photo of the lasagna, it was daylight but I guess the natural light wasn’t sufficient, the pan is sitting on a white cloth that looks purple or blue.

Zucchini Pesto Lasagna

Serves 2

1 or 2 large zucchini cut into thin strips approxmately 1/4 inch thick

roasted tomato (you don’t need much it’s only for the bottom of the pan)

2-3 tbs pesto

mozzarella

ricotta

grated parmigiana or romano cheese

olive oil

Heat oven to 375, brush the zucchini strips with olive oil, sprinkle with a little salt and pepper and roast until lightly browned, it only took about 20 minutes. If you don’t have roasted tomatoes you can make those at the same time. I used an oval roasting pan and placed some tomato at the bottom, add a layer of zucchini, spread some of the pesto on each zucchini slice, dollop on some ricotta, a little grated or sliced mozzarella and sprinkle with grated cheese. Repeat and top with mozzarella and grated cheese. Bake at 375 for approximately 30 minutes until golden brown and bubbly.

kale and lentil salad

Lentil and kale salad

Serves 2

1 cup dry lentils washed

1 carrot cut into pieces

1 shallot

3 sprigs of thyme

water to cover the lentils

salt and pepper

In skillet sauté the shallot and carrot, add the lentils and water, salt and pepper and cook until lentils are al denté, add more water if you need to during the cooking. Rinse the lentils and set aside.

Assembling the salad

Kale leaves washed (as much as you want)

some crumbled feta (again as much as you want)

handful roasted pistachio chopped

tomato chopped.

Place the kale in a large salad bowl drizzle with olive oil and massage until softened. Add the lentils, tomato pistachio and feta. To dress just whisk a little honey, thyme leaves and white wine vinegar together and pour on the salad. Keeps beautifully even until the next day.

In closing I made another parfait, I love eating them, they are delicious and for me guilt free. This is just Carr’s whole meal biscuit, greek yogurt, peaches and blackberries. Thats it!!