Darker Summer Look!

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Simple Lasagna

Serves 12

Ingredients

• 1 pound ground beef
• 2 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• 1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1 (24 ounce) jar spaghetti sauce
• 1 cup water
• 12 lasagna noodles, uncooked

Directions

1. Heat oven to 350 degrees F.
2. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
3. Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
4. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Cajun Spiced Pork Chops

Original Recipe Yields 4

Ingredients

• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon rubbed dried sage leaves
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons extra-virgin olive oil
• 4 center cut pork chops

Directions

1. Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
2. Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Sloppy Joes

Original Recipe Yields 6

Ingredients

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3 teaspoons brown sugar
• salt to taste
• ground black pepper to taste

Directions

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Grilled Asian Ginger Pork Chops

Original Recipe Yields 6

Ingredients

• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons minced fresh ginger root
• 2 tablespoons grated orange zest
• 1 teaspoon minced garlic
• 1 teaspoon garlic chile paste
• 1/2 teaspoon salt
• 6 pork loin chops, 1/2 inch thick

Directions

1. In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
2. Preheat grill for high heat, and lightly oil grate.
3. Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

Spaghetti Recipe

Original Recipe Yields 4 to 6 serving

Ingredients

• 1/2 pound Italian sausage
• 4 (6.5 ounce) cans tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 2 bay leaves
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 (8 ounce) package spaghetti

Directions

1. In a large skillet, brown sausage over medium heat; drain and set aside.
2. In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
3. Simmer over medium-low heat for at least one hour; it is best if simmered all day.
4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
5. Mix sauce with hot pasta; serve.

Vegan Mac & Cheese

• 16 oz box of pasta, we use Cellentani
• Dash of paprika (to sprinkle on top) 

For the cashew sauce:

• 1 1/3 cups chopped Yukon Gold potatoes, about one large potato
• 1/4 cup chopped carrot, about one medium carrot
• 1 cup water
• 1/3 cup raw cashews
• 1/4 cup raw pine nuts
• 1/3 cup margarine (we use Earth Balance brand)
• 1/2 cup nutritional yeast
• 2 1/2 Tb miso
• 2 tbs lemon juice, about one juicy lemon
• 1 tsp salt
• 1/2 tsp Dijon mustard 

For the creamy sauce:

• 1/2 cup margarine
• 5 Tb flour
• 2 cups soymilk
• 1/2 cup nutritional yeast
• 1/4 tsp turmeric
• 1/2 tsp salt 

For the bread crumb topping:

• Use a stale baguette if possible. You can also store any unseasoned breadcrumbs in the freezer in a sealed container. A food processor is best, but if (like us) you don’t have one, a blender will work.  
• 1/2 sweet baguette
• 2 Tb margarine
• 1/2 cup nutritional yeast
• 1/4 tsp onion powder

INSTRUCTIONS

1. Start a large pot of salted water boiling and preheat oven to 325 F.
2. Peel and finely chop potato and carrot. Combine with 1 cup of water in a small saucepan. Cover and cook potato and carrots on medium-high heat until quite soft, about 10-12 minutes.
3. Prepare your breadcrumbs by ripping 1/2 baguette into 1 inch chunks. Combine a handful of chunks with the margarine and pulse until crumbs are small.
4. Add the remaining bread chunks. Stir and blend until breadcrumbs are small. Add nutritional yeast and onion powder and pulse until combined. Set aside and rinse blender.
5. In blender combine the cashew and pine nuts. Pulse until the nuts are in small pieces but have not formed a paste.
6. Add the remaining cashew sauce ingredients to the blender, including the softened potato and carrots with the water they were cooked in. Mix with a spoon and then blend away until sauce is smooth and creamy.
7. Taste and adjust seasonings. At this point the sauce should be pretty intensely flavored, since it is going to be combined with the mellow, creamy sauce.
8. Set aside in blender.
9. Start toasting breadcrumbs in a thin layer on baking sheet covered in parchment or foil for 10-15 min. or until crisp and light gold. You may want to stir them a couple times to ensure even toasting. Set aside to sprinkle over baked mac and cheese.
10. While breadcrumbs are toasting start on the creamy sauce.
11. Melt the margarine in a saucepan on medium heat, and whisk in the flour to make a roux.
12. Once the flour and margarine are thoroughly combined and not lumpy, whisk in the nutritional yeast, salt and turmeric.
13. Slowly add the soymilk, stirring constantly and scraping the edges and bottom of the pan to combine.
14. Continue to cook over low-medium heat for several minutes, continually stirring, until the sauce thickens to a creamy consistency. 
15. Combine sauces in blender and blend for 15-20 seconds.
16. Pour over pasta in baking dish and stir to evenly coat. Cover with foil and bake for 25-30 min.
17. Sprinkle with breadcrumbs and a dash paprika and black pepper once everything is out of the oven.
18. Enjoy with several of your closest friends!

Vegan Lasagne

Total: 1 1/2 hrs, plus baking time

Makes: 8 to 12 servings

INGREDIENTS

For the eggplant:

• 1 1/2 pounds eggplant (about 2 small)
• 2 teaspoons kosher salt, plus more as needed
• 4 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1 teaspoon finely chopped fresh Italian parsley leaves
• 1/2 teaspoon red wine vinegar
• Pinch red pepper flakes

For the sauce:

• 2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano
• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/4 teaspoon red pepper flakes, plus more as needed
• Kosher salt
• 2 tablespoons capers

For the noodles:

• Kosher salt
• 12 ounces dried lasagna noodles

For the filling:

• 2 pounds soft tofu, drained
• 1/3 cup finely chopped Italian parsley leaves
• 3 tablespoons nutritional yeast (optional)
• 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
• 2 tablespoons freshly squeezed lemon juice, plus more as needed (from about 1/2 lemon)
• 2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed

To assemble:

• 1 cup loosely packed basil leaves (from about 1 bunch), cut into 1/4-inch-thick ribbons

INSTRUCTIONS

For the eggplant:

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Cut the eggplant(s) lengthwise into 1/8-inch-thick slices. Place in a single layer on a flat surface or 2 baking sheets, overlapping slightly as needed, and sprinkle evenly with 1 teaspoon of the salt. Flip the eggplant and sprinkle evenly with the remaining 1 teaspoon salt; let sit until water beads form on the surface, at least 30 minutes. Meanwhile, prepare the sauce.

For the sauce:

1. Using a food processor fitted with a blade attachment, pulse the tomatoes and their juices, in batches as needed, until coarsely chopped (about 10 pulses). Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
2. Push the onions and garlic to one side of the pan and add the tomato paste to the empty side of the pan. Cook the paste slightly to remove the raw flavor, stirring occasionally, about 1 to 2 minutes. Stir the onions and garlic into the paste to incorporate. Add the chopped tomatoes, bay leaf, red pepper flakes, and a few pinches of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to meld the flavors.
3. Add the capers, taste, and season with additional salt and red pepper flakes as needed; set aside.

To finish the eggplant:

1. Using paper towels, pat the eggplant slices dry on both sides. In a large nonstick frying pan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add just enough eggplant to sit in a single layer in the pan and sear on both sides, about 4 minutes total. Taste and season with salt and pepper as needed. Transfer to a plate and repeat, in batches, with another 1 1/2 tablespoons of the oil and the remaining uncooked eggplant.
2. While the eggplant cooks, place the remaining 2 tablespoons olive oil, parsley, vinegar, red pepper flakes, and a pinch of salt in a large bowl and stir to combine. Transfer the seared eggplant to the oil-vinegar mixture and toss. Taste and season with additional salt as needed.

For the noodles:

1. Bring a large pot of heavily salted water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 7 minutes. Drain. When cool enough to handle, lay the pieces flat on a lightly oiled baking sheet.

For the filling:

1. Place the tofu, parsley, nutritional yeast (if using), lemon zest, lemon juice, and measured salt and pepper in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 seconds. Taste and season with more lemon juice, salt, and pepper as needed; set aside.

To assemble the lasagne:

1. Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish. Place a single layer of noodles on top of the sauce, about 3 regular-sized noodles. Top the noodles with a quarter of the tofu filling (about 1 cup) and spread evenly. Lay a quarter of the eggplant slices over the filling. Spread about 1 cup of sauce over the eggplant and sprinkle with about 1/4 cup of the basil leaves. Make three more layers of noodles, filling, eggplant, sauce, and basil, omitting the basil from the top layer.
2. Cover with foil and bake for 50 minutes. Uncover and bake until bubbling, about 10 minutes more. Let cool at least 10 minutes before cutting. Sprinkle with the remaining 1/4 cup basil. Serve with any remaining tomato sauce.