This has got to be the tastiest lasagna that I have ever tasted. It comes together with a few untraditional ingredients, but that's what makes it extra special and extra flavorful. 

Ingredients: 

1/2 package whole wheat lasagna noodles

4 sprigs fresh rosmary

1/2 small package of lowfat cottage cheese

1 egg

1 ounce goat cheese

3 ounces sliced havarti cheese

3 ounces sliced gouda cheese 

salt & pepper

 1 tsp italian seasoning

1/2 cup seasoned tomato sauce

1 pkg baby portobello mushrooms

1 tablespoon olive oil

2 tablespoons red wine

1/2 small onion, diced

Directions: 

Heat a large skillet and warm your olive oil. Slice your mushrooms (or if you are lazy like me, just break them over the pan into bite sized peices). Add your mushrooms and onion to the pan and cook on medium heat until they reduce down. Add your red wine and about a tsp of chopped rosemary until all the liquid is absorbed. Once your mushrooms have reduced down properly, remove them from the heat. In the mean time, boil a bot of salted water and boil your lasagna noodles for 8 minutes. While that boils, mix your goat cheese, cottage cheese, egg, salt & pepper, and a tsp of chopped rosemary. In a 9x9 casserole dish layer your noodles, then spoon some of the cottage cheese mixture over it, then spoon some of your tomato sauce over that. Then add another layer of noodles. Spoons some additional cottage cheese mixture, then add your mushroom mixture in a thin layer. Then add another layer of noodles. Spoon the remaining cottage cheese mixture on top, and some additional sauce. One more layer of noodles, some additional sauce, then top with your sliced cheese and italian seasoning. Bake in your oven at 375 for 35 minutes or until the cheese on top is golden and bubbly. 

This lasagna is much creamier and less sauce based than most lasagnas. Its meatless, but packs a hearty punch with your wine drenched mushrooms. You also have the wonderful depth of flavor from the rosemary. This is a lasagna you will be so happy you can go back for seconds with. Enjoy!

So I made up a salad today with some left over ingredients I had laying around, and it was SO DANG GOOD.  The pantry gods were smiling down upon me, and everything in this dish comes together so beautifully. Its got a lovely savory and satisfying flavor due to the mushrooms and bacon, and its got great for you buttery vegetables and a peppery bite from the arugula. I love eating meat free or very little meat meals. It just feels like a healthy choice. This was a great way to eat vegetables for dinner and not feel sad about it. 

Ingredients: 

1 butternut squash peeled and cubed into 1 inch squares

3 cups bag fresh arugula 

3 slices of bacon, cut into small pieces

1 pkg baby portobello mushrooms, sliced

6 ounces crumbled goat cheese

salt and pepper 

Directions: 
Cook bacon in a large skillet over medium heat until it begins to crisp up and renders some of its fat. Add your mushrooms, salt, and pepper, and cook until the mushrooms are tender. Remove the mushrooms and bacon from the pan and set aside. Stir your squash into the remaining bacon grease and cook until the squash is cooked through and crispy on the outside. Pour your arugula into a bowl, top it with the squash, then the bacon/mushroom mixture. Sprinkle with cheese. Roasted walnuts would be a wonderful add on as well if available. 

This salad was supremely delicious and came together quickly. A quick, healthy, tasty, low meat meal. Winner winner (not a chicken dinner) in my book!

Enjoy!

Tonights dinner was an uber satisfying autumn meal. It was a meatless meal, but was full of nutrients and protein that won't leave you missing your heifer. As with most of our recipes on the blog recently, this meal comes together in just 20 minutes, and uses affordable and delicious ingredients. This recipe is sure to be on repeat this fall. 

Ingredients: 

1 Butternut Squash (between 1-2 pounds) cubed into bite sized pieces 
2 tablespoons olive oil
1 tsp ground cumin
1 tsp lavender herbs de provence 
1 sixteen ounce can black beans, rinsed
1/4 cup cilantro, chopped
1/2 cup goat cheese, cubed
10 corn tortillas
Salt & Pepper

Directions: 
In a medium high heat pan, warm your oil. Add your squash, cumin, herbs de provence, and saute with salt and pepper until tender, about 15 minutes. Add your beans and heat until warmed through. Season again with salt and pepper if needed. Serve on warm tortillas with goat cheese and cilantro. 

Again, this is a wonderful meatless vegitarian meal that will fill up and keep your family happy on these cold autumn nights. Quick, easy, and delicious. Enjoy!

This salad has got it all. Wonderful smokey protein, crunchy greens, crispy salty cheese rounds, and soft mustardy potatoes. They all come together for a delicious and beautiful dish. If this salad doesn't say "get in my belly" to you, then I don't know how to help you. 

Ingredients: 

20 large shrimp

1 head romain lettuce, chopped

6 large red potatoes 

1 egg

1 1/2 cups breadcrumbs 

1 tsp lavender herbs de provence 

6 ounces goat cheese (in log form)

1 tablespoon dijon mustard

1 tablespoon vinegar

 lavender salt 

1/4 tsp pepper 

1/4 cup olive oil

Spray Olive Oil

Directions: 

Turn on your broiler. 
Boil some water in a sauce pan. 
Chop your potatoes into half length wise and then width wise so they form bite sized chunks. 
Add your potatoes to the boiling water and simmer until fork tender (about 15 minutes). 
In a bowl mix together an egg an 1/4 tsp pepper. 
In a separate bowl mix together your bread crumbs and 1/2 tsp lavender herbs de provence. 
Slice your goat cheese into 6 disks. 
Dip your disks into the egg then breadcrumbs, then place on a greased baking sheet. 
Spray the tops of your disks with olive oil cooking spray to help them crisp up, broil for 5 minutes. 
In a mason jar shake together olive oil, mustard, vinegar, 1/4 tsp lavender salt, and 1/4 tsp pepper.
When your potatoes are done and still hot, cover them in 1/2 of the dressing mixture. 
Let the potatoes cool in the fridge while you grill your shrimp. 
Pat your shrimp dry and then coat with lavender salt, herbs de provence, and pepper. Spray with oil. 
Grill on each side until pink and cooked through, with a nice char on them. 
Add the rest of the dressing to your lettuce and mix the lettuce and potatoes together. 
Serve the goat cheese rounds and shrimp on top of the bed of lettuce. 

This is a great end of summer salad. The shrimp and lettuce are nice and crunchy and the addition of the potatoes makes it very hearty. The dressing is so easy and just a tangy perfection. Enjoy!