Prost!

I love fall because it typically marks a period of kitchen reinvigoration for Miss Menu. When the temperatures turn cooler, my little oven is a great source of apartment-wide heat! Plus, cooler weather tends to turn up my appetite a notch or two. One of my favorite fall food indulgences is hearty, meat-heavy, flavor-rich German food.

I started my autumnal culinary ode to Germany in September with a mini-Octoberfest with work friends. Bratwurst, cabbage, potato salad and German chocolate cake were the highlights of this festive lunch.

Next up came another bratwurst event, but with a twist. A good friend gifted Mother Menu with a quartet of French mustards straight from Paris, so we figured that a meal of bratwurst was the perfect occasion for some mustard taste testing. And these weren’t just any mustards. Made by the French king of moutardes, Maille, these tasty condiments feature fantastic flavor profiles: pepper, mint, carrot, even rhubarb.

The next step in my personal, two-month-long Octoberfest came at Cafe Rustica, a little restaurant near downtown Richmond that specializes in the hearty fare so appropriate to fall. Cafe Rustica introduced me to my first sauerbraten. This German beef pot roast is marinated and slow-cooked to juicy perfection. But my favorite part of the sauerbraten is the traditional side dish. Spaetzle are tiny little dumplings that, at Cafe Rustica, were pan-fried after being boiled.

I think the next step is to bring my love for all foods German into my own kitchen – and what could be more authentic than making your own bratwurst? This recipe over at epicurious.com uses pork spare ribs, pork fat and the help of a food processor to grind up meat for the sausage. For serving alongside the ‘wurst, a beer and horseradish mustard sounds like the perfect accompaniment. I’ve never made my own mustard, so this recipe sounds like the perfect excuse.

Entertaining with my Favorite Flavors

Mexican food has always been a particular passion of Miss Menu’s. I swoon for tamales, lust over chile rellenos and constantly crave gorditas. In Miss Menu’s humble opinion, her hometown of Richmond is short on truly fantastic Mexican restaurants, so I turn to my kitchen when I’m looking for my favorite flavors.

For a recent gathering of friends, Mexican Fiesta was the theme of the day. Menu requirements were the following:

1. A good portion of the meal needed to be prepared in advance.
2. I was expecting one veggie guest and three omnivorous guests (plus the obviously-omnivorous Miss Menu herself), so I needed a healthy helping of meat-free options.
3. I wanted simple food with big flavors.

As Miss Menu is a self-confessed soup-addict, I decided that a couple of soup options were the way to go for the centerpiece of this meal. I pulled an old standby, Ina Garten’s Mexican Chicken Soup, from my recipe archives for the meat-eaters. But for a veggie-friendly option, I was excited to try the Chilled Avocado and Corn Soup from Gourmet.com. This super-smooth soup relies on a corn stock and puréed avocados for tons of flavor, with a touch of sour cream and cilantro oil for added flavor. It’s a beautiful dish that packs a punch.

To round out the menu, I decided that a Nachos Bar was the way to go. I like that the guests can customize their nachos for their own unique dietary requirements. I served a big bowl of yellow corn tortilla chips, heated in a 350-degree oven with plenty of shredded cheddar, alongside a host of pre-made toppings: a can of Hormel Chili No Beams (a lifelong junk food addiction); refried beans; Mexican-flavored black beans; chives; sour cream; and some (homemade) salsa.

Avocado & Corn Soup – I followed this recipe over at Gourmet.com pretty closely. The flavors are super strong, and I can’t help but think this would be even better in the summer when you can use fresh instead of frozen corn for the stock. The corn stock is definitely something I’ll recreate for future veggie soups.

Mexican Chicken Soup - This Barefoot Contessa recipe is a longtime favorite. I love how the corn tortillas thicken the soup. I always add a can of black beans, corn or, in this case, hominy to give the soup some extra oomph. I also like to cut back on the stock a bit, so the end result is pretty close to a stew.

“Dulce de Leche” Bars - I’ve always been intrigued by this dessert recipe, which features a shortbread crust with a chocolate and dulce de leche topping. Dulce de leche is a rich, milk-based sauce that I can NEVER find in the grocery store. So I improvise. I use the shortbread crust recommended in this recipe at Epicurious.com, but for the topping, I just melt together a can of sweetened condensed milk, a cup of whole milk and five ounces of bittersweet chocolate. This time, I also worked in a couple of pinches of cayenne and cinnamon to ensure some Mexican-inspired notes, and sprinkled the top with chopped pecans before chilling in the fridge.

Olé!

Breaking the Breakfast Rut

Miss Menu is the kind of girl who simply must eat breakfast first thing in the morning, every morning. In fact, you might even say that, on a work day, an almost comically large bowl of cereal is the only thing that really gets this girl out of bed.

It’s that big bowl of cereal that’s put me in something of a breakfast-menu-rut as of late. For years now–practically my whole life–I’ve been stuck in what I call the cereal cycle. When I was younger, it was Rice Chex that filled my cereal addiction. After four or five years, I switched over to Banana Nut Crunch, before Multigrain Cheerios gained my allegiance. Today, and for the past several years, it’s been Honey Bunches of Oats (with Peaches) that beckons me from bed every morning. I pour myself a big bowl, douse liberally with skim milk, and tucker in alonside my (growing) pile of cookbooks for some inspirational morning reading.

While this is a perfect lovely way to start my day, I’m wondering if now isn’t the time to break out of the cereal cycle. And so this week, I’ve started experimenting with a new-to-me breakfast food: steel-cut oats.

Some might argue that oats aren’t too much of a departure from cereal. Afterall, it’s just subbing one bowl of grains for another. But it’s what you can do with the oatmeal that makes a difference.

Yesterday’s incarnation featured the oatmeal, reheated, mixed with a swirl of agave nectar and layered with  Greek yogurt, fresh raspberries, walnuts and dried cranberries. This morning, I got creative by forming the oatmeal into patties and cooking them on the stove top in a bit of oil, then serving them with a spread of pumpkin butter (my favorite fall addiction from Trader Joe’s), plus more of that same yogurt, walnuts and cranberries. Tomorrow I’m going to add mango to the mix, and the next day will highlight dried banana chips and pomegranate seeds.

The sheer variety of “mixables” for the oatmeal is super-attractive to a girl who’s been a monogamistic-cerealist since infancy. But aside from the fantastic and fun flavor profiles, the most important thing about a weekday breakfast for me is that the assembly must be super quick – three minutes, max, for this hungry girl. By fixing a big pot of oatmeal on a Sunday and refrigerating it, I’m good to go by just popping a portion in the microwave for two minutes. A few seconds of chopping and stirring and I have myself a rut-free breakfast.

Steel cut is an important distinction when you’re talking types of oatmeal. Steel cut oats are basically oat kernels that are cut into several pieces. They take quite a bit longer to cook than quick cooking rolled oats, which are flattened. Most would say that steel-cut oats have a much more toothsome quality, and are well worth the longer wait (about 30 minutes of cooking time).

The idea behind this rut-breaking is not necessarily to eat less food, or even to consume fewer calories, but to make the calories that I do eat count a bit more. So breakfast features loads of fiber, maybe a bit of potassium, and a few vitamins and antioxidants thrown in for good measure. I’m about as far from a health food nut as a girl can get, but I’m resolved to add more nutritious food to my diet (without taking away any of my favorite indulgences). Breakfast seems like the perfect place to start this new, tasty resolution.

Miss Menu wants to know: Do you have any unique oatmeal menu possibilities to share?

I Ate 16 Whoopie Pies

OK, so this title is something of a misnomer. A whoopie pie is composed of two cakes and filling, so since I ate 16 individual cakes, I really only ate 8 whoopie pies. And, to be honest, I didn’t eat them all in one sitting. I made them on a Friday and enjoyed the treats over the course of at least five days. Still, that’s not the intent behind baked goods. Baked goods are intended to be given to family, gifted to coworkers or shared with friends. But when I had my first bite of Pumpkin Whoopie Pie, I knew this particular baked good would never leave my kitchen.

The pumpkin bug has been going around this fall, and I officially caught it. My very favorite pumpkin food is a pumpkin roll with a cream cheese filling, served at Millie’s in Richmond. So when this recipe for Pumpkin Whoopie Pies reminded me of that fantastic dessert, I knew I had to create it in my own kitchen.

The traditional whoopie pie is a sweet sandwich: two chocolate cakes filled with a fluffy cream that, according to a May 2009 New York Times article, is seeing a resurgence in popularity, due in part to its retro appeal but mostly due to its inherent tastiness. And thank goodness for that.

While I love the traditional chocolate whoopie pie, this pumpkin version is the perfect fall treat. I’ve adapted and tweaked a recipe from Yumsugar.com. Here, I’ve doubled the quantity of filling and, taking a nod from last week’s post, made the cakes on the mini-side, all the better for sharing with friends. Or for hoarding in your kitchen and consuming entirely by yourself.

Pumpkin Whoopie Pies

• 2 sticks unsalted butter (1 stick melted, 1 stick softened)
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup canned pure pumpkin puree (NOT pumpkin pie filling)
• 1 teaspoon cinnamon
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon plus 2 pinches salt
• 1 2/3 cups flour
• 8 ounces cream cheese, chilled
• 2 cups confectioners’ sugar

Preheat the oven to 350°. Line two baking sheets with parchment paper or silicone baking liners.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, cinnamon, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Drop 30 heaping tablespoons of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 15 minutes, rotating racks halfway through. Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of 15 cakes with a very generous amount of cream cheese frosting. Top each with another cake.

Playing with Proportions

After a bit of a computer breakdown, Miss Menu is back to blogging thanks to her brand new netbook. This diminutive little laptop has a 10-inch screen, a keyboard that’s 92 percent of the size of a standard keyboard, and is too adorable for words. Seriously. Who knew a computer could be cute?!

In a world of downsizing (think netbooks, smart cars, slim cell phones and teacup-sized lap dogs), I’m inspired to try new proportions with my foods, too. How fun would it be to host a mini tasting menu? There’s something festive and a little bit whimsical about food in miniature versions.

Mini Menu #1: Comfort Foods
I’m a huge fan of gougeres to start a meal: the cheesy puffs are light and airy and do a good job at prepping the appetite. These Mini Provolone Popovers sound like a good variation on the puffs.

I can’t resist including these Mini Chicken Pot Pies with Bacon and Marjoram in the mix. It’s hard to go wrong with bacon AND puff pastry combined, and the individual ramekins are great for entertaining.

To bring an end to our comfort-inspired mini menu, let’s look toward New York and the traditional – and scrumptious – black-and-white cookie. You can’t get much better than a homemade version. Make ‘em mini and they’re even better!

Mini Menu #2: Some Mexican Inspiration
Cheesecake gets a facelift when it’s adapted from sweet to savory, so these Savory Mini Cheesecakes with Red Pepper Tomatillo Chutney sound right on target as a first course for Menu #2.

The next stop in the Mexican Mini Menu comes in the form of Mini Chile Relleno Casseroles. Like the chicken pot pies, each comes in its own little serving dish. I might try adding some shredded chicken to make the casseroles more substantial.

Dessert is reserved for a very special something: Cinnamon-Dusted Mini Churros. I’ve had churros on the mind since indulging in the delectable doughnut dessert with a friend at new Richmond-restaurant-hotspot Balliceaux. Be sure to heed the advice over at epicurious.com and serve the deep-fried breakfast-turned-dessert with a steaming pot of hot chocolate.

So, there we have it: two menus inspired entirely by the miniature. And though the sizes may be mini, with any luck, the taste will be anything but.

Putting My Eggplants in One Basket

My taste buds seem to be particularly susceptible to what I’ve labeled a food phase. For weeks and sometimes months at a time, I become oddly obsessed with a particular flavor combination that won’t get out of my head until I’ve stuffed my self silly. My first week in college, for example, I wanted to eat nothing but potato salad, all day everyday. Soon, that obsession morphed into an equally strong one for banana bread. I spent an entire day eating nothing but banana bread.

Well, I’ve entered my eggplant phase, and couldn’t be happier about the new world of eggplant dishes that have entered my culinary repertoire.

It all started with the eggplant parmesan from Mama Zu’s, the Richmond Italian food mecca. Their unparalleled version features lightly breaded eggplant, ethereal marinara and plenty of cheese that gets nice and crispy around the edges. And thanks to 8 1/2, the take-out Italian restaurant from the owners of Mama Zu’s, I’ve been able to feed my eggplant parmesan addiction on a regular basis.

The eggplant affair continued this weekend when Sister Menu and I decided to take a mid-day shopping break at Coppola’s Deli in Carytown. The Cheese Columbo was our sandwich of choice. They layer grilled onions and peppers with Swiss, provolone and cheddar and serve it up with some marinated and grilled eggplant. The cheese forms a crispy crust that, when combined with the hot and sweet peppers and the delectable eggplant, creates a truly winning combination.

After fulfilling my eggplant desires in restaurants, the next step was to take the eggplant into my home kitchen, and this recipe does the trick. While a quick and easy tomato sauce simmers on the stovetop, sliced eggplant receive a quick turn on a grill pan, before the sauce and eggplant are layered with plenty of feta and mozzarella and baked to perfection. It makes for a fairly easy weeknight meal, with plenty of yummy leftovers.

Eggplant Parmesan
Adapted from Kendra Bailey Morris’ “Accidental Chef” recipe, Richmond Times-Dispatch

•  3 Tbl olive oil
• 1/2 onion, chopped
• 4 garlic cloves, minced
• 10 Roma tomatoes, chopped
• Sprinkle of dried oregano, basil and thyme to taste (Miss Menu used Penzey’s Pasta Sprinkle, mmm)
• 1-2 teaspoons sugar, depending on how sweet you like your tomato sauce
• Handful of torn basil
• 2 large eggplants sliced into 1/4-inch slices
• Olive oil for brushing
• 6 ounces shredded mozzarella
• 6 ounces crumbled feta
• 1/4 cup grated parmesan

In a large saucepan, heat the oil. Add onion and saute until for a few minutes, then add garlic and continue to saute. Add tomatoes and dried herbs and bring to a boil. Reduce heat and simmer for 20-25 minutes. Season with sugar, salt and pepper. Remove from heat and add basil.

Meanwhile, while the sauce is simmering, heat a grill pan or cast iron skillet over medium heat. Brush eggplant slices with oil and grill for several minutes on each side.

Preheat oven to 400 degrees.

Spray a 9×12 baking dish with non-stick cooking spray and spread some of the sauce in the bottom. Add a layer of eggplant slices, more sauce and half the cheeses. Repeat with the remaining eggplant, sauce and cheese.

Bake casserole uncovered for 15-20 minutes, until cheese is bubbly.

My Life in Chili

If there’s one food that has seen me through life’s stages with the most reliability, it’s gotta be chili. There are few foods that I’ve liked as much for as long. And it’s not just one particular type, either. From veggie to three bean and beyond, I’m a chili girl to the core.

I don’t remember a time where I didn’t know the taste of Cincinnati Chili. This family favorite is full of yummy spices and served atop a big bowl of pasta. It’s an extended affair to make this chili if you don’t have a pre-made dry spice mix, but the results are well worth the effort.

The next type of chili with which my taste buds became acquainted was a slightly less sophisticated version. I discovered this particular chili in conjunction with my love for the hot dog. Hormel Chili No Beans quickly became my favorite hot dog topping. It’s cheap, greasy and utterly delicious.

In college, some friends and I ruled the “most creative” category of a fraternity’s chili cook-off with our chicken chili. Although the competition wasn’t exactly fierce, we were fiercely proud of our spicy white chili.

Most recently, I enjoyed several chili selections thanks to a chili cook-off with work friends. It’s an annual event that brings out the best in creative chili making. Past secret ingredients have included everything from peaches to pink peppercorns, and anything in between. This year’s judges chose a traditional version (beans, ground beef, plenty of spice) as the winner.

According to the International Chili Society (yes, such on organization does exist), Incas, Aztecs and Mayan Indians enjoyed early version of chili:  meat, beans, peppers and herbs. Chili attributes its U.S. origins to the southwest, where it became a popular meal along the cattle trails. Today, New Mexico and Texas, in particular, battle it out for the claim to the best chili.

While the following, Ohio-born chili might not be part of the great chili debate that reigns in the southwest, its flavors are undeniably and delectably complex and satisfying. I highly recommend dedicating a Sunday afternoon to this fantastic dish, which comes with some helpful notes from Mother Menu.

Cincinnati Chili

2 lbs. ground beef (not super lean)       1 tsp. salt
1 large onion, chopped                              ½ tsp. pepper
2 garlic cloves, minced                             4 bay leaves
2 Tbs. white vinegar                                   1 tsp. cinnamon
1 small can tomato sauce                         1 tsp. allspice
4 tsp. chili powder                                    1 tsp. cayenne
3 dried red peppers (whole)
2 qts. water

Crumble beef in cold water.  Heat to simmer over medium heat, stirring frequently with large fork to break up ground beef into small pieces.  As water begins to boil, scrape and discard the unappealing “scum” that forms. Add remaining ingredients and simmer 4 hours, stirring occasionally.  Taste and adjust seasonings as you cook.

Serve over spaghetti w/choice of toppings:  cheese, kidney beans, sour cream and chopped green onion.

Tips – if you’ve never boiled beef before, you’ll have a hard time believing you’re going to have chili this way.  The 4 hours of cooking does the trick, though, and your house will smell wonderful.  You might get by with 3 ½ hours but certainly no less!  I typically spoon off the fat that forms on top as the chili cooks down.  Depending on how hard you boil the chili, you may need to add additional water.  If you have the time, it’s great to cook this a day ahead – it tastes better and you can simply break off the layer of fat that congeals on top after it’s chilled.

Tastes in Tanzania

Miss Menu has recently returned from a (too) short trip to Tanzania. Dar es Salaam, Dodoma and the small village of Mwitikira were on the agenda for this work-related, week-long stay. It was my first visit to Africa, and frankly, I was a bit nervous about the foods I would encounter. My trepidations were put to rest in Mwitikira, where each day one of the villagers prepared delicious meals. Here are a few highlights.

Although I was careful about which fruits and produce I would eat, those with a thick skin were deemed to be safe. And I’m glad they were – the pineapples and oranges were fantastically sweet and juicy.

In the village of Mwitikira, rice and beans were the centerpiece of most meals. My favorite version featured a white bean – comprable to a U.S. black eyed pea, without the black eye – in a rich, tomato-infused broth. Equally tasty were the peas.

The real high spot of each meal was the big bowl of pili pili sauce that inevitably ended up on every dinner table. Pili pili is a traditional east African condiment that features garlic, onion, shredded tomato and carrot, and pili pili hoho, or spicy peppers. We would add the sauce to nearly every dish that found its way to the table. I’ll report back once I’ve experimented with my own version here in the states – I’m thinking that the habernero might be a good substitute for the pili pili.

I had never imagined that I’d have the opportunity to visit Africa. From the moment I landed in Tanzania, I felt a tremendous sense of welcome. And what better way to welcome guests than with a delicious, generous meal?!

Falling for Veggies

As much as Miss Menu loves summer’s corn, tomatoes and sunny afternoons, I can’t help but get a smidge excited when the temperature starts to drop, the leaves start to turn and the corn and tomatoes give way to winter squash, apples and the other produce that fall brings.

Fall inevitably ushers in an increased wave of creative cookery for me. Summer meals tend to be more simple, and involve less actual cooking (thanks to an extra-hot kitchen made all the more hot once I switch on the oven). But come fall, I find myself stove-side, eager to whip up soups, casseroles and other heartier fare.

Lately, I’ve been spending more time with some veggie-focused cookbooks to provide some inspiration for my autumnal cooking. Mark Bittman’s How to Cook Everything Vegetarian is an invaluable resource for all things veggie related. I love the way this particular book is organized—instead of separate chapters for each course, you’ll find different sections devoted to grains, legumes or produce—plus, I love the endless variations for each recipe. His recipes definitely open your eyes to new veggie possibilities: Kale pie, anyone? Or how about some tomato cobbler? Integrating more vegetables into my menu making is a top priority for this season, and these are the kinds of recipes that can help a girl reach that goal!

The other veggie-centric cookbook that I’m exploring is an oldie but a goodie. Mollie Katzen’s The New Moosewood Cookbook was first published in 1977, then re-released in 2000 with new and improved recipes. It’s definitely a smaller collection than Bittman’s, and the recipes can be difficult to interpret (one squash casserole calls for 2 cups cooked and puréed squash, for example, without any instructions on how to cook or purée said squash, or which squash to use), but the collection is infused with creative inspiration and novel flavor combinations.

From Bittman’s tome, I’m eager to try this supremely seasonal Green Tomato-Apple Chutney. Bittman recommends serving the condiment alongside eggs, but I can envision it served on its own on toasts or alongside some mild white fish. And thanks to Katzen’s inspiration, I plan to use the last of summer’s zucchini to create these Zucchini-Feta Pancakes.

Green Tomato-Apple Chutney
From Mark Bittman’s How to Cook Everything Vegetarian

• 1/4 cup unsalted peanuts
• 3 tablespoons butter
• 2 teaspoons yellow mustard seeds
• 6 whole cloves
• 3 dried Thai or other red hot chiles
• 1 teaspoon garam masala
• 1 large red onion, cut into 1/2-inch pieces
• Salt
• 1 large green tomato
• 1 cored green apple
• 3 tablespoons tomato paste
• 1/2 teaspoon curry powder

Put the peanuts, butter, mustard seeds, cloves and chiles in a large cast-iron or nonstick skillet over medium heat. Cook, stirring, for 1-2 minutes, then add garam masala and cook, stirring, another 2 minutes.

Add the onion and a large pinch of salt and cook, stirring, until the onion begins to soften, then add the tomatoes, tomato paste and curry powder and cook, stirring often until the sauce is slightly thickened, about 5 minutes. Cool to room temperature and serve, removing the cloves (if you like).

Zucchini-Feta Pancakes
From Mollie Katzen’s The Moosewood Cookbook

• 4 eggs, separated (yolks optional)
• 4 packed cups coarsely grated zucchini (about 4 medium-sized zucchini, grated in a food processor)
• 1 cup finely crumbled feta cheese
• 1/2 cup finely minced scallions
• 1 teaspoon dried mint or 1 tablespoon fresh, finely minced
• A pinch of salt
• Lots of black pepper
• 1/3 cup flour
• Oil for frying
• Sour cream or yogurt for topping

Beat the egg whites until stiff.

In a medium bowl, combine zucchini, egg yolks, feta, scallions, seasoning and flour. Mix well.

Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden and crisp. Serve immediately, topped with sour cream or yogurt.

Béchamel Makes the Meal

Miss Menu is a pasta-person by nature. I swoon at orecchiette, lust over rigatoni and weep at a well-made gnocchi. So it’s no surprise that lasagna is one of my very favorite comfort foods.

My favorite versions of lasagna usually involve a rich and meaty tomato-based sauce, with plenty of Italian sausage and loads of mozzarella, ricotta and Parmesan cheese. Just last night, though, Miss Menu and her pal Cookbook Queen decided to take a break from tradition and throw together a vegetable lasagna to celebrate the long weekend.

A lovely béchamel sauce formed the backbone of this stellar–and I do mean stellar–dinner. The béchamel is a classic French sauce made by creating a roux, a mixture of flour and butter that acts as a sauce thickener. Layers of veggies and a crispy, cheesy topping help make this a lasagna to remember.

The inspiration for this particular recipe came from a cookbook by Frank Stitt, a Birmingham, Ala. based chef who specializes in French-influenced, southern-style cuisine. His cookbooks are of the best kind, home to recipes that combine flavors in new ways; loads of mouthwatering photos; and tons of background information about the recipes and ingredients. I highly recommend that you invest in one to add to your own collection.

This lasagna was a meal in itself thanks to the loads of vegetables, noodles and rich sauce, but feel free to round it out with a quick salad.

Vegetable Lasagna

• 1 box no-bake lasagna noodles
• 2 cups béchamel sauce
• 3-4 zucchini, sliced very thinly
• 3 tablespoons oil
• 1 tablespoon butter
• 2 onions, chopped
• 1 leek, chopped
• 2 garlic cloves, chopped
• 2 cups ricotta
• 1 teaspoon cayenne
• 1 10-ounce box frozen peas
• 1 pound mozzarella, sliced
• 1 1/2 cups grated Asiago
• Salt and pepper

Spread zucchini on one layer on a rimmed baking sheet. Coat with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 5-8 minutes, until brown around the edges. Reduce oven temperature to 350 degrees.

Heat 1 tablespoon oil and butter in a large pan. Add onions, garlic and leeks and sauté until onions are translucent, about 5-8 minutes.

In a small bowl, mix ricotta with cayenne and a good sprinkling of salt and pepper.

Bring a pot of water to boil. Add peas and boil for 30 seconds. Strain, then place in a food processor to create a puree.

Pour 1/3 of the béchamel in the bottom of a 9×13 pan. Add one layer of lasagna noodles, then add 1/3 of the ricotta mixture, 1/3 of the onion mixture, 1/3 of the zucchini slices, 1/3 of the pea mixture and 1/4 of the sliced mozzarella. Repeat the layering process two more times, starting from the lasagna noodle layer. Top with remaining mozarella slices and all of the grated Asiago, then drizzle top with remaining 2/3 béchamel sauce.

Bake at 350 degrees for 40 minutes, then place under broiler for 5 minutes until browned and crispy on top. Let sit for 20 minutes before serving.