Polenta lasagna with creamy mushroom sauce

From Veg times

• 1 medium-size onion, halved and thinly sliced crosswise (1 cup)
• 8 oz. button mushrooms, sliced
• 8 oz. shiitake mushrooms, stems removed and caps thinly sliced
• 2 cloves garlic, minced (about 2 tsp.)
• 3/4 cup plus 2 Tbs. low-fat milk
• 2 Tbs. cornstarch
• 1/4 cup reduced-fat cream cheese, softened
• 1/4 cup dry white wine or low-sodium vegetable broth
• 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. ground nutmeg
• 2 17-oz. tubes polenta, cut into 1/2-inch slices (or cook your own)
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 375F. Cook onion in large nonstick skillet coated with cooking spray over medium-high heat 3 minutes, stirring often. Add all mushrooms and garlic; cook, stirring often, 3 to 4 minutes, or until onion is tender. Add 3/4 cup milk, and bring to a simmer, stirring occasionally.
2. Mix cornstarch with remaining 2 Tbs. milk, and stir into mushroom mixture. Add cream cheese and wine, and cook, stirring often, 1 to 2 minutes, or until smooth and blended. Remove from heat. Add salt, pepper and nutmeg.
3. Coat 10x10-inch baking dish with cooking spray. Spread 3 Tbs. mushroom sauce in bottom of dish. Layer 1/3 of polenta slices over sauce. Sprinkle 1/4 cup Parmesan cheese over polenta. Top with half of remaining mushroom sauce. Layer with 1/3 of polenta slices and remaining sauce, and top with remaining polenta.
4. Bake, uncovered, 35 to 40 minutes, or until bubbly. Sprinkle lasagna with remaining 1/4 cup Parmesan. Broil 3 to 5 minutes, or until cheese is lightly browned. Remove from heat. Cover loosely with foil, and let stand 10 minutes before serving.

Asparagus pesto lasagna

1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

1. Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.

2. Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.

3. Coat 13x9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.

4. Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.

Tagliatelle with Garlic and Toasted Walnuts

• 1/2 cup extra virgin olive oil
• 2 Tbs. butter (optional)
• 6 cloves garlic, minced (more if you want)
• 1 cup finely chopped fresh parsley
• Sun dried tomatoes
• 1 cup chopped toasted walnuts plus 4 or 5 whole for garnish
• 1 1/4 lb. dried tagliatelle
• 1 cup grated Parmigiano-Reggiano
• Sea salt and freshly ground black pepper to taste

1. Warm olive oil (try to use a good quality) and butter  in medium-sized skillet over medium-low heat. Add garlic, and cook slowly until garlic is fragrant and just starting to turn golden, about 10 minutes. Stir in parsley and toasted walnuts (toast prior), and keep warm over very low heat.
2. Bring large pot of lightly salted water to a boil. Place tagliatelle into water, and cook according to package directions. Drain, and toss pasta gently with warmed olive oil mixture.
3. Add Parmigiano-Reggiano, salt and generous grindings of black pepper, and toss until strands are well coated.

 Very simple meal, you can of course add more to make more complex (veggies, mushrooms, more herbs).  In such a simple meal, it's important to use good quality ingredients (i.e. olive oil, cheese etc).

Summer Quinoa Salad

1 1/2 cups quinoa
1/2 cup pine nuts
1 large cucumber, peeled and finely diced
3  tomatoes, finely diced (3/4 cup)
1/2 small red onion, finely chopped
1/2 cup chopped fresh parsley
1/4 cup olive oil
feta cheese
3 Tbs. lemon juice
2 tsp. grated lemon zest

1. Bring 2 qt. salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or until quinoa is tender and small "tails" bloom from grains.
2. Preheat oven to 400°F. Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.
3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.

Tofu Dill Dip

    1 block tofu (silken best)
    2 tablespoon fresh dill
    few tablespoons of olive oil
    1/4 cup lemon juice
    1 tablespoon balsamic vinegar
    2-4 clove garlic (raw or sauteed)
    2-4 tablespoon finely minced onion

Put all ingredients into blender and blend well. Add oil/lemon juice until it is desired consistency. Let sit for flavors to blend.

Great dip for veggies/crackers/bread, spread for sandwiches, topping on potatoes, with salad etc.  Uber easy to make and yummmmy.

Last night for dinner I spread this delicious dip in a pita pocket, added fresh and spicy arugula, cucumbers, yellow bell peppers, and tomatoes from the garden, soooo delicious.